Stuffed Summer Squash

It is almost time.  Summer squash is hitting the farmer’s markets.  And then in a month or so a, your neighbor who grows her own zucchini will be leaving them on your back step.  In the middle of the night. Because yesterday you told her that you didn ‘t really need any more zucchini.  A couple of years ago, I did a post about that over abundance (Zucchini and Summer Squash) that includes directions for freezing squash, a recipe for “faux crab cakes” and one for homemade seafood seasoning similar to a branded spice mix that rhymes with OK.

But right now, we aren’t tired of eating zucchini.  As a matter of fact, we are anticipating it.  One way I like to prepare it is to stuff it and then bake it, but not in the oven.  We bake it on the grill.  If you have a gas grill, you would heat one side of the grill and then put the zucchini on the grill so that it is not directly over the heat.  We use charcoal, so we leave part of the ember pan empty so create a place where there will be indirect heat. Another nice thing about this recipe is that I can prepare it in advance, and then when the grill is ready I can just drop it on there.

Stuffed Summer Squash

  • 2 medium zucchini or yellow squash (patty pan also works well for this), cut in half, lengthwise
  • 2-3 cups spinach**
  • 1 T butter or olive oil for saute
  • 4 oz. feta cheese, crumbled
  1. Scoop the seeds out of the squash, and make a thin cut on the back of the squash, so it will sit steady on the counter.
  2. Chop the spinach, and quickly saute in the butter with a little salt. Press it against the side of the pan and drain out as much moisture as you can.
  3. Mix the spinach and feta. Spoon this mixture into the squash boats.
  4. Put a piece of foil on a tray and put the squash on the foil.  If you are not going to bake these right away, cover them and put them in the fridge until you are ready to cook.
  5. When you are ready to cook, put the uncovered squash on the foil on the grill.  I usually fold the foil over double to make it stronger.

These take about 15-20 minutes, depending on the the size of the squash and the temperature of the grill.  Because these cook on the indirect heat, you can use the direct heat to cook up some burgers, or some fresh caught fish! Go summer food!!

**You can use any kind of greens and cheese you like: Swiss chard and gruyere, tat soi and cheddar, etc.

 

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