Summer Squash Bundles Recipe

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Summer Squash Bundles Recipe

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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!"
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.

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

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.
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.
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.
Originally published as Summer Squash Bundles in Light & Tasty June/July 2003, p8

Nutritional Facts

1 each: 114 calories, 6g fat (3g saturated fat), 14mg cholesterol, 439mg sodium, 12g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 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
  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.
Originally published as Summer Squash Bundles in Light & Tasty June/July 2003, p8

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