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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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We love zucchini, and my husband enjoys cooking summer meals on the grill, so I came up with this idea to add to our outdoor dining menu, says Juanita Daugherty of Cadet, Missouri. We served these pretty grilled squash bundles at a family reunion cookout...and they were a big hit! Ingredients:
1 green onion |
1 medium yellow squash (6 to 8 inches long) |
1 medium zucchini (6 to 8 inches long) |
1/4 cup chopped leek (white portion only) |
2 tablespoons grated parmesan cheese |
2 teaspoons italian seasoning |
2 teaspoons butter, melted |
1/4 teaspoon salt |
Directions:
1. Remove white portion of green onion (discard or save for another use). Trim the onion top to 8- or 9-in. lengths. In a saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place in ice water. Drain and pat dry; set aside.
2. Cut squash and zucchini in half lengthwise. Scoop out pulp from zucchini halves, leaving a 3/8-in. shell. Discard pulp. In a bowl, combine the remaining ingredients; fill zucchini shells. Place yellow squash halves, cut side down, over filled zucchini halves. Tie each bundle with a blanched onion top.
3. Wrap each bundle in a double thickness of heavy-duty foil (12 in. square). Fold foil around squash and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Yield: 2 servings.
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