Stuffed summer squash on the grill

You can stuff other vegetables besides zucchini and squash of course

Yield: serves 4-6 as a side dish

  • 4 green-and-yellow summer squash or zucchini
  • 2-3 large white mushrooms
  • 4 Tbsp olive oil
  • 1 cl garlic, minced
  • 1 small onion, chopped
  • 3/4 c dry bread crumbs
  • 1/2 c grated Parmesan
  • 1 Tbsp chopped fresh oregano
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 Tbsp heavy cream

Prepare your grill for indirect-heat cooking.

Halve the squashed lengthwise and scoop out the centers, leaving a shell about 1/3 inch thick. Set the squash boats aside.

Chop the squash centers and the mushrooms. In a skillet over medium-high heat, add 2 Tbsp olive oil, and add garlic, stirring, until the fragrance blooms, about 30 sec. Add the onion and the chopped squash centers and mushrooms, cook stirring every so often, until the vegetables are tender and any liquid released has evaporated, about 7-8 min.

Scrape the mixture into a large bowl, and add all the rest of the ingredients. Stir and toss to combine well.

Brush the outsides of the squash boats with the rest of the oil and sprinkle the insides with a bit of salt. Spoon stuffing into each squash boat, mounding it slightly.

Put the stuffed squash on a grill screen (if you use one) in the center of the grill rack. Cover, and grill using indirect heat (ie no fire or burner on right under the veggies) about 20 min, until the stuffing is browned on top, and the squash is tender when pierced with a knife.

Serve hot or at room temperature.