posted November 15, 2021
Grilled Yellow Squash with Parmesan and Prosciutto
Tender, sweet grilled yellow squash, robust red sauce, tangy Parmesan and salty prosciutto come together for a side dish that is so good I can easily double as a main entree.
Grilled Yellow Squash
Grilled yellow squash is a great veggie that makes for an even better BBQ side dish. Cook them on the grill and top with all sorts of goodness and they quickly become the star of your dinner table.
If you’re looking for a simple grilled yellow squash, follow the recipe as written but cook the seasoned squash until the flesh is tender. For some squash that comes with loads of flavor, follow through to the end and pile these guys high with meat, cheese, and sauce.
Grilled Stuffed Yellow Squash
This squash is prepped by removing the soft seedy flesh and practically stuffing it with goodness. Here’s what you’ll need to fill your grilled yellow squash:
- Marinara sauce. Feel free to use your favorite brand or make it from scratch. I’ve included a tasty recipe for marinara sauce in the notes section of the printable recipe.
- Shredded mozzarella. Whenever possible, buy cheese from the store and grate or shred it yourself. With this recipe, having freshly shredded cheese will make all the difference!
- Shaved Parmesan cheese. Same with the mozzarella, go freshly shaved for a MAJOR flavor difference. If you only have the bottled Parmesan cheese on hand, that works as well. No judgment here.
- Prosciutto. Last up, These squash are topped with 1-2 slices of prosciutto to hold in all that sauce and cheese. Feel free to substitute here if there is another Italian meat you prefer.
As with all my recipes, I encourage you to make it your own and swap and substitute for ingredients that you prefer. While I find mozzarella, Parmesan, and prosciutto to be a great team, let me know if you tried something else with success!
How to Grill Yellow Squash
Here’s how to get some tasty grilled (and stuffed!) yellow squash:
- Prep. Cut the squash in half and scoop out the soft center and seeds with a spoon. Season the yellow squash with olive oil and Hey Grill Hey Beef Rub. If you don’t have any Beef Rub handy, you can season with equal parts salt and pepper.
- Grill. With your preferred grill preheated to 350 degrees F, place the squash flesh side down on the grates and grill for 3 minutes. Remove and prepare to stuff!
- Stuff. Top the squash with marinara sauce, and Parmesan and mozzarella cheeses. Top with 1-2 slices of prosciutto to hold it all together.
- Grill again! Place the filled yellow squash back on the grill, close the lid, and finish grilling for 8-10 minutes.
- Serve. Enjoy immediately! I like to serve my squash with extra marinara on the side.
How Long to Grill Yellow Squash
It takes approximately 10-20 minutes to grill yellow squash. This squash recipe is done a little differently, as it is grilled for 3 minutes before being “stuffed” and hitting the grill a second time for 8-10 more minutes.
If you are cooking these squash halves without topping with anything extra, grill the yellow squash flesh side down for 5-8 minutes, flip and grill for another 5-8 minutes, or until the squash has reached your preferred doneness.
More Grilled Squash Recipes
Have an abundance of squash from your garden and looking for some ways to cook it up? Toss it on the grill! Grilled squash just tastes better than cooking it in the oven, believe me! Try out a few of our favorite grilled squash recipes below.
- Grilled Butternut Squash
- Easy Grilled Acorn Squash
- Grilled Spaghetti Squash (with Two Delicious Fillings!)
Grilled Yellow Squash Recipe
What did you think of this grilled yellow squash recipe? Are you planning on preparing it for a side dish or main course? Let me know all the details in the comments section below!
Grilled Yellow Squash with Parmesan and Prosciutto
- 6 yellow squash
- ¼ cup olive oil
- 2 teaspoons Beef Rub (or equal parts salt and pepper)
- 1 cup marinara sauce (for a homemade version, see recipe notes)
- 1 ½ cups shredded mozzarella cheese
- ¾ cup shaved Parmesan cheese
- 12 pieces prosciutto
- Preheat. Preheat your grill to 350 degrees F for direct, medium-high heat.
- Prep the squash. Halve the squash, then take a spoon and scoop out the soft center and seeds to create a boat shape. Baste each squash boat with olive oil on all sides and season with salt and pepper or Hey Grill Hey Beef Rub, covering all sides.
- Grill. Place the squash on the grill, cavity side down, for 3 minutes. Promptly remove them from the grill.
- Add the toppings. Start by placing about ¼ cup of shredded mozzarella in each squash half. Next, spoon 2 Tablespoons to ¼ cup of red sauce in each and top with ¼ cup of shaved parmesan. Place 1 to 2 pieces of prosciutto over the top of each squash, like the blanket to hold in all the cheesy goodness. If it takes more than one piece, you will want to overlap them.
- Finish grilling. Place the filled and topped squash on the grill grates, filling side up. Close the lid and grill for 8-10 minutes, or until the prosciutto has started to crisp and the boats are grilled to just tender.
- Enjoy! Remove the boats to a platter and serve with the leftover warm red sauce for dipping and top with grated parmesan.
1, 28-oz can peeled san Marzano tomatoes
- ¼ cup high-quality extra virgin olive oil
- 6 cloves smashed garlic
- ¼ cup sliced shallot
- ¼ cup red wine vinegar
- 6 leaves crushed basil
- 4 Calabrian chiles or 2 tsp red chili flakes
- 1 Tablespoon salt
- ¼ teaspoon baking soda
- Heat a heavy bottom skillet over high heat.
- Pour the olive oil in the preheated pan. Add the garlic and shallots and cook, stirring often, until the shallots are translucent. Then add the crushed basil to the pan.
- Pour in the tomatoes, red wine vinegar, chilies, and salt into the pan and cook for 15 minutes, stirring every couple of minutes.
- Remove from heat, take out the basil, and allow the sauce to cool slightly then blend to your desired consistency, then blend in the baking soda. Be sure you have extra room in the container as it will bubble up. This is going to make it less acidic.
- If you like a thicker sauce or still find it too acidic, add it back to the pot and reduce it until it is thick enough for your liking. Be sure to salt to taste again once it is finished reducing.
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