Summer Squash Bundles

From Light & Tasty
"We love zucchini, and my husband enjoys cooking summer meals on the grill, so I came up with this idea to add to our outdoor dining menu," says Juanita Daugherty of Cadet, Missouri. "We served these pretty grilled squash bundles at a family reunion cookout...and they were a big hit!"


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 or stick margarine, melted
* 1/4 teaspoon salt


SERVINGS 2
CATEGORY Lower Fat
METHOD Grill (gas or charcoal)
PREP 20 min.
COOK 15 min.
TOTAL 35 min.


DIRECTIONS




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.
    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.
    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. Yield: 2 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 squash bundle) equals 114 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 439 mg sodium, 12 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.