Summer Squash Bundles

8 ingredients
3 steps

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. 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. 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. 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.

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