It doesn't take much of an excuse to get the grill fired up in the summer, including an excess of fresh zucchini and summer squash. This simple grilled zucchini toast recipe with Cabot's Extra Sharp Yellow Shredded Cheddar cheese is a cheesy summer comfort food to serve on it's own or as a side to grilled meats.
Slice the squash the long way and quickly grill for a couple of minutes to warm through and slightly char. Set these aside while you grill the thick-sliced bread. Add the shredded cheddar and cook on low heat with the cover closed until melted. Then chop the cooked squash and place on top of the bread and melted cheese. Season with salt and pepper and enjoy!
If you enjoyed this recipe you may also like Cabot's Grilled Portobello Caps for another summer veggie grill option.
Ingredients
- 4 thick-sliced hearty whole grain bread slices
- 1 small to medium zucchini
- 1 small to medium yellow summer squash
- ⅛ cup chopped basil
1 cup Cabot Extra Sharp Yellow Shredded Cheddar
- Olive oil
- Salt and pepper to taste
Directions
- HEATÂ grill to medium-high.
-
SLICE zucchini and yellow summer squash length-wise into ¼-inch slices. Season both sides with olive oil, salt and pepper.
- PLACE on grill and cook on each side for 2 – 3 minutes. Remove and set aside.
- DRIZZLEÂ olive oil on both sides of the sliced bread.
- PLACE bread slices on the grill for 2 – 3 minutes on each side or until toasted and grill marks form.
- REDUCE grill temperature to low and place ¼ cup of shredded cheese on each piece of bread. Close grill cover and cook the bread until the cheese has melted, 2 – 3 minutes. Remove and place on a serving platter.
- CHOPÂ grilled zucchini and squash into 1-inch pieces and top each piece of grilled bread with the vegetables until covered.
- ADDÂ a sprinkle of chopped basil, a drizzle of olive oil and salt and pepper to taste.
Recipe Note
Check out our best summer veggie recipes for more healthy, meatless options.
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It doesn't take much of an excuse to get the grill fired up in the summer, including an excess of fresh zucchini and summer squash. This simple grilled zucchini toast recipe with Cabot's Extra Sharp Yellow Shredded Cheddar cheese is a cheesy summer comfort food to serve on it's own or as a side to grilled meats.
Slice the squash the long way and quickly grill for a couple of minutes to warm through and slightly char. Set these aside while you grill the thick-sliced bread. Add the shredded cheddar and cook on low heat with the cover closed until melted. Then chop the cooked squash and place on top of the bread and melted cheese. Season with salt and pepper and enjoy!
If you enjoyed this recipe you may also like Cabot's Grilled Portobello Caps for another summer veggie grill option.
Directions
- HEATÂ grill to medium-high.
-
SLICE zucchini and yellow summer squash length-wise into ¼-inch slices. Season both sides with olive oil, salt and pepper.
- PLACE on grill and cook on each side for 2 – 3 minutes. Remove and set aside.
- DRIZZLEÂ olive oil on both sides of the sliced bread.
- PLACE bread slices on the grill for 2 – 3 minutes on each side or until toasted and grill marks form.
- REDUCE grill temperature to low and place ¼ cup of shredded cheese on each piece of bread. Close grill cover and cook the bread until the cheese has melted, 2 – 3 minutes. Remove and place on a serving platter.
- CHOPÂ grilled zucchini and squash into 1-inch pieces and top each piece of grilled bread with the vegetables until covered.
- ADDÂ a sprinkle of chopped basil, a drizzle of olive oil and salt and pepper to taste.
