Grilled Yellow Squash with Parmesan and Prosciutto

Stuffed yellow squash topped with marinara, cheese, and prosciutto on a wooden serving board.

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.

Prep Time20

Cook Time12

Total Time32

Course: Side Dish

Cuisine: American

Keyword: Grilled Yellow Squash

Servings: people

Author: Taylor Shulman

Ingredients

6 yellow squash
¼ cup olive oil
2 teaspoons Beef Rub or equal parts salt and pepper

Squash Toppings

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

Instructions

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.

Notes

Homemade Marinara Sauce

Ingredients:
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

Instructions:

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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