low carb grilled stuffed summer squash
Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe! Just in time to help you use up some of those yellow summer squash that are bursting out of the garden right now. Plus check out my veggie grilling tips below!
I originally shared this recipe on July 11, 2014. I have updated the images and some of the text today.
I stopped at the farm stand the other day and I was blown away by all of the gorgeous local yellow summer squash. To be honest, I stopped there to buy some beets because I was thinking of making some pickled beets, but then I saw these squash and I was completely at their mercy. I am totally the kind of cook who prefers to shop for produce by what catches my eye, than one with a specific ingredient in mind.
I love summer squash and zucchini. And like most veggies in the cucurbit family, its easy to end up with more than you know what to do with. So this delicious low-carb vegetarian recipe is here to save the day.
During the summer I really like to keep my recipes simple. I want to let the summer bounty of veggies shine in all of their delicious glory. And I don’t want to spend all day in the kitchen. Well, this recipe does just that!
All you have to do is cut the squash in half and stuff them with sautéed peppers, fresh herbs, top with melted cheese and throw them on the grill. Bing bam boom! You’re done is just 40 minutes and ready to dig into an unbelievable yummy low-carb and vegetarian meal. Perfect for these hot summer nights!
Tips for Grilling Vegetables
- Keep your veggies from sticking by either lightly tossing them with oil or brush oil directly onto the grates by dipping a paper towel in oil and using tongs.
- Cut your veggies small enough so they will cook quickly, but not so small they will fall through the grates.
- Put smaller veggies on skewers or use one of those snazzy grill pans.
- Use high direct heat to sear your veggies and then lower indirect heat if needed to continue to cook them without burning. Do this by turning one burner on high and leave the other burner(s) off or on low.
- Grill your veggies in foil packets. This is especially awesome for vegetables that take a little longer to cook like potatoes and carrots.
More grilled vegetable Recipes
Grilled potatoes, they’re amazingly yummy. The key is aluminum foil!
Grilled Carrots are actually a thing, and you should try them.
If you’ve been trying to perfect your grilled zucchini recipe, I have a couple tips for you.
More Low Carb Recipes on Healthy Seasonal
- This Keto Chicken Soup is a lighter and keto friendly version of chicken and rice soup. We’ve subbed in cauliflower rice instead!
- This fast and easy 20 Minute Low Carb Turkey and Peppers dish is simple to prepare and has so much saucy flavor.
- For a breakfast option this Low Carb Baked Denver Omelet is a winner for a crowd or for meal-prep.
- These Low Carb Mexican Stuffed Peppers are a simple (microwave) dinner!
- You can browse the rest of the Low Carb recipes here anytime!
- Don’t miss my from-scratch Cauliflower Rice recipe.
Thanks so much for reading. If you make this recipe, please come back and let me know by leaving a star rating and review.
Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe! It will help you use up some of those yellow summer squash that are bursting out of the garden right now.
- 4 teaspoons extra-virgin olive oil, divided
- 1 green bell pepper, diced
- ½ cup chopped onion
- ½ teaspoon salt, divided, plus more to taste
- ¼ teaspoon freshly ground pepper
- 1 cup quartered cherry tomatoes
- ¼ cup chopped basil or cilantro
- 4 medium yellow summer squash
- 4 ounces shredded Cabot Alpine Cheddar or sharp cheddar
- Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
- While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
- While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
- The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.
- Serving Size: 2 or 4 boats
- Calories: 200
- Sugar: 5 g
- Sodium: 467 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g