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Summer Squash Bundles

By: Juanita Daugherty

"'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!'"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 green onion
1 medium yellow squash
1 medium zucchini
1/4 cup chopped leeks (white portion only)
2 tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons butter or margarine, 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.

Footnotes

Nutritional Analysis: One serving (1 squash bundle) equals 114 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 439 mg sodium, 12 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.