Author Notes
Tomato Feta Grilled Zucchini and Squash = a simple, mouthwatering combination! Low on calories & big on flavor, these boats of goodness satisfy every time —Holly
Ingredients
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2
medium sized yellow squash
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2
medium sized zucchini
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6 ounces
French Feta (from sheep milk) or Greek feta
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10 ounces
cherry tomatoes
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8-10
fresh basil leaves
Directions
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Cut the zucchini and squash in half.
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Using a sharp knife cut around the inside edge of the squash. Next make horizontal slits across the squash, from one side to the other of the lengthwise cut.
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Use a spoon to carve out the center of each zucchini and squash, so they look like little boats. Reserve the center pieces.
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Season the zucchini and squash with salt and pepper, and dust with cooking spray.
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Heat grill to 450 degrees and grill for 4 minutes per side.
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Rough chop the squash meat you removed from the center of each squash and cook in olive oil, with salt and pepper, on medium-high heat for 8 minutes. Crumble the feta cheese & slice the cherry tomatoes in half and fold into the sautéed squash. Cook for 2 minutes, then spoon the mixture into the grilled zucchini “boats”. Chiffonade the basil leaves (aka cut into long thin strips), sprinkle on the zucchini boats, and serve.
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