Grilled Stuffed Summer Squash
Grilled Stuffed Summer Squash is a yummy vegetarian grilling recipe that is low carb but high in flavor. It’s the perfect way to use up too many yellow summer squash. This taste-tester-approved recipe is a favorite easy dinners to make with summer squash. Healthy Seasonal Recipes is a website where you can count on finding professionally developed produce recipes that really work! And today’s recipe is a tried and true way to use summer squash!
Why Try Stuffed Grilled Yellow Squash
Lately in my test kitchen, I have been making pickled beets and fresh string beans on repeat. But in a few weeks, once my first yellow summer squashes appear on the vines in my vegetable garden I’ll make my Healthy Summer Squash Casserole and Chicken Tortilla Skillet. And these Stuffed Grilled Summer Squash is another way to use summer squash. It’s a main course or side dish that’s low in carbs, and light in calories, but still very yummy and full of flavor.
Table of contents
Ingredients For Stuffed Yellow Squash
- Yellow summer squash: The perfect yellow summer squash will be about 8 to 12 inches long, bright yellow, firm to the touch and have a shiny skin. If you can’t find good in-season yellow summer squashes you can use zucchini’s, although that’s only if you have to.
- Chopped onion, Green bell pepper and Cherry tomatoes: For the stuffing
- Seasonings: Salt and freshly ground pepper and chopped basil or cilantro (basil is a great alternative)
- Extra-virgin olive oil: To cook the onion and bell peppers
- Cheddar cheese: To top off the grilled stuffed squash you’ll need shredded cheddar cheese. I suggest using the sharpest available for the strongest cheese flavor. You can use another type of good melting cheese instead. Fontina or Monterey Jack would also work well
How To Grill Stuffed Summer Squash
Step 1: Preheat the grill
Preheat the 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.
Step 2: Cook veggies
While the grill preheats, 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.
Step 3: Prep squash
While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow each half 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.
Step 4: Grill 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.
FAQs and Chef Katie’s Expert Tips
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.
Put smaller veggies on skewers or use one of those snazzy grill pans.
Use high direct heat to sear your veggies and then lower to 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.
Cut your veggies small enough so they will cook quickly, but not so small they will fall through the grates. You can also grill your veggies in foil packets. This is especially awesome for vegetables that take a little longer to cook like potatoes and carrots.
Reheating, Make Ahead and Storage for Stuffed Summer Squash on The Grill
- Make Ahead: Make the filling ahead of time and store in an airtight container in the fridge for up to 2 days. Once ready to serve, prep the squash and add the filling. Top with cheese and broil to melt!
- Leftovers and Storage: If you have leftovers, store them in an airtight container in the fridge for 2 to 3 days. You can also store them on a serving plate covered with tin foil.
- Reheating: Reheat the stuffed squash in the microwave on a plate, covered with parchment or a paper towel on high heat for 90 seconds per squash half.
Serving Suggestions
Pair this with grilled meats for a side dish or serve with meatless sides as a vegetarian main dish.
- Serve with our Green Bean Salad with Corn or this Italian Green Bean and Potato Salad recipe. Both are excellent make-ahead sides for entertaining.
- This Classic Caesar Dressing is an all time favorite of mine. Serve with kale or Romaine and homemade croutons.
- Our 10 Minute Gazpacho is a light option to serve with this vegetarian dish.
- For chicken lovers, make a batch of Greek Marinated Chicken Thighs on the grill too! If you eat pork try Rosemary, Lemon and Garlic marinated Pork Tenderloin.
More grilled vegetable Recipes
- You really can’t go wrong with this Grilled Corn with Chipotle Lime Butter.
- If you’re a fan of grilled corn, try this Grilled Corn and Chickpea Salad too!
- These Grilled potatoes are 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.
- Our Grilled Onions are great for adding to steaks or burgers or simply as a yummy veggie side dish.
- This Grilled Broccoli in Foil is a mess-free way of grilling broccoli and achieving perfect tender and lightly charred (but not burnt) broccoli!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Grilled Stuffed Summer Squash
- Total Time: 40 minutes
- Yield: 4 entree servings, 8 side dish servings 1x
Description
Grilled Stuffed Summer Squash Boats are a yummy vegetarian grilling recipe that is low carb but high in flavor! It will help you use up some of those yellow summer squash that are bursting out of the garden.
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 green bell pepper, diced
- 1/2 cup chopped onion
- 1/2 teaspoon salt, divided, plus more to taste
- 1/4 teaspoon freshly ground pepper
- 1 cup quartered cherry tomatoes
- 1/4 cup chopped basil or cilantro
- 4 medium yellow summer squash
- 4 ounces shredded sharp cheddar cheese
Instructions
- 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 cheese, 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.
Notes
Make-ahead:
Make the filling ahead of time and store in an airtight container in the fridge for up to 2 days. Once ready to serve, prep the squash and add the filling. Top with cheese and broil to melt!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- 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
I originally shared this recipe on July 11, 2014.
More Low Carb Recipes to Try
- 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.
These look delicious and I know my family would love them ! I always go to the stores with a specific ingredient list, but end up buying a whole bunch of new goodies as well 😉
That’s what happens most of the time for me too when I have a list. Fresh fruit and veggies just end up in my cart!
We are all about the summer squash recipes at the moment and stuffing them is a great idea. It looks delicious!
That’s great to hear Danielle. Eating tons of veggies in the summer is so easy! Thanks for coming by. Have a great week.
These look really delicious, and I love the summer squash too! Using slices of squash as a base, in place of pita or a pizza base, really appeals.
It is a natural way to eat light in the summer!
That looks wonderful, so simple but packed full of great summer flavours.
Thanks so much Brian! Glad you like this recipe.
I love summer squash! These look so delicious, healthy and perfect for hosting!
I am so with you. I am always torn between growing summer squash and zucchini in my garden. They are both so good! But it would be hard to keep up with two plants!
This is exactly what I was looking for. Thanks for sharing this great post. That is very interesting and I am always searching for informative information like this!
I’m with you on the instinct purchases Katie, I can’t tell you how many times I’ve gone into the supermarket thinking I was going to make one dish, then a certain vegetable or fruit just looks SO fresh that I can’t pass it up, and I turn out making something totally different 🙂 these boats look super delish and perfect for summer – loves!
Ha ha, yes, Totally! Especially with things like peaches or berries. I can’t resist!
I just so happen to have a fridge full of squash and a huge hankering for something cheesy! Looks delicious!!
Our neighbor just brought us more zucchini and summer squash yesterday, so it looks like there will be more of these in our future.Glad to hear these appeal to you too Maria. Thank you for visiting.
Thanks so much Chris.
This is so creative and smart Katie!! Love how you are using the abundance of summer squash! These are adorable and look mighty tasty!!!
Love that you used the yellow summer squash for the “boats”, looks delicious!
Thank you. We really enjoyed the combo, now I can’t wait to try other fillings too as the squash keeps coming in.
Thanks Norma. Glad to hear it tickles your fancy.
I Love this recipe! I’m a huge fan of Summer squash and this is right up my alley.
We’re getting great summer squash in Atlanta and I’m about to post a summer squash and vidalia onion bread pudding. I LOVE this recipe, Katie. Stunning photos as well!
Ooh that sounds Delish. Have we discussed how much I love savory bread pudding? I’ll have to come by to see your post. Thanks for the compliment about the photos.
These looks delicious. And so summery and fresh! I might just have to make these for lunch!
Thanks so much Jo! Hope you enjoy them.