Grilled Summer Squash with Kasseri Cheese, Lemon, and Mint
Smoky char and melted cheese combine with zesty citrus and herbs for a vibrant side.
When summer arrives, there’s a bounty of fresh produce just waiting to be explored—among the season’s delights, few are more humble yet rewarding than summer squash. Zucchini and yellow squash lend themselves beautifully to grilling, becoming sweetly caramelized with robust, smoky char. In this recipe, we elevate these garden staples by pairing them with the creamy, lightly tangy Kasseri cheese, then finishing everything with a lively blend of lemon and fresh mint. The result is a dish that is at once rustic and refined—perfect for a light lunch, an elegant side, or even a vegetarian main for your next barbecue gathering.
Why This Recipe Works
- Grilled Vegetables, Enhanced Flavor: Summer squash develops a caramelized sweetness on the grill, while Kasseri cheese turns gooey and golden, creating an irresistible contrast.
- Complementary Accents: A punchy mix of lemon, fresh mint, and robust olive oil brings brightness, keeping the dish light and summery.
- Quick and Simple: Minimal prep and a short grill time mean you’re never far from a delicious meal, even on busy summer evenings.
What Is Kasseri Cheese?
Kasseri is a Greek cheese made primarily from sheep’s milk (sometimes mixed with goat’s milk). Its texture is firm yet pliable, with a smooth, pale yellow interior and mild tangy flavor. When heated, Kasseri softens and stretches, making it ideal for grilling, pan-frying, or baking. Kasseri’s creaminess makes it a perfect complement to the crispy, smoky edges of grilled squash, creating a rich and satisfying bite with every forkful.
If you can’t find Kasseri, you can substitute halloumi (which will hold its shape on the grill and bring a saltier kick) or even young provolone or fontina.
Ingredients
| Ingredient | Notes |
|---|---|
| 2 pounds summer squash (zucchini, yellow squash, or a mix) | Cut lengthwise or into thick rounds |
| 3 tablespoons olive oil | Plus extra for grill and drizzling |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
| 8 ounces Kasseri cheese | Cut into 1/2-inch-thick planks |
| 1 lemon | Zest and juice |
| 2 tablespoons fresh mint leaves | Roughly chopped |
| Crushed red pepper flakes | Optional, for heat |
Step-By-Step Instructions
1. Prep the Squash
- Wash and dry the squash thoroughly. Trim off the ends.
- Slice the squash lengthwise into planks about 1/2-inch thick, or cut into thick rounds as preferred. Uniform sizes ensure even grilling.
- Place the sliced squash in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly.
2. Ready the Cheese
- Slice the Kasseri cheese into planks about 1/2-inch thick, so they withstand the heat of the grill without melting away.
- If needed, pat the cheese dry to reduce sputtering over the grill’s heat.
3. Prepare the Grill
- Preheat a gas or charcoal grill to medium-high direct heat (about 400°F / 200°C).
- Clean the grill grates thoroughly, then oil them well using tongs and a paper towel dipped in vegetable oil. This prevents sticking.
4. Grill the Squash
- Arrange the squash slices in a single layer on the hot grill.
- Cook, turning once, until grill marks appear and the flesh is golden and just tender, about 3–4 minutes per side.
- Transfer grilled squash to a platter. If working in batches, tent with foil to keep warm.
5. Grill the Kasseri Cheese
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- Carefully add the cheese planks to the grill. Cook just until golden on both sides (about 1–2 minutes per side)—take care not to overcook or the cheese may begin to ooze through the grates.
- Gently transfer the grilled cheese to the platter alongside the squash.
6. Assemble and Dress
- Arrange the grilled squash and Kasseri cheese on a large serving platter.
- Scatter lemon zest and fresh mint over the top.
- Drizzle with remaining tablespoon olive oil and a generous squeeze of lemon juice.
- For a touch of spice, sprinkle with crushed red pepper flakes (optional).
- Finish with a pinch more salt and pepper to taste, and serve immediately.
Tips for Best Results
- Uniform Slices: Cut the squash as evenly as possible to ensure all pieces cook at the same rate.
- High-Quality Olive Oil: The simple flavor of this recipe shines with a fruity, grassy extra-virgin olive oil for both grilling and finishing.
- Right Heat for Cheese: Kasseri grills best over moderately high heat. Have a wide spatula ready to turn and lift the cheese without it slipping through the grates.
- Experiment with Herbs: Swap mint for fresh basil or flat-leaf parsley if you prefer a different herbal accent.
Serving Suggestions
This grilled squash platter is brilliantly versatile:
- As a Side Dish: Pair with grilled meats, fish, or as part of a Greek-inspired mezze spread.
- Main Course for Vegetarians: Serve on a bed of farro or couscous, and add a handful of toasted pine nuts or a drizzle of balsamic glaze for extra flair.
- Sandwich Filling: Layer slices of grilled squash and Kasseri onto crusty bread with arugula for a delicious summer sandwich.
- Salad Topping: Cube leftovers and toss with mixed greens, tomatoes, and olives for a picnic-friendly salad.
Variations
- Swap the Cheese: Try grilling thick slices of halloumi, paneer, or provolone instead of Kasseri.
- Change the Citrus: Use orange or lime zest and juice for a subtly different flavor profile.
- Add Other Summer Veggies: Incorporate eggplant, red onion, or sweet peppers to the grilling mix.
- Go Spicy: Serve with a dollop of zesty harissa or a sprinkle of Aleppo pepper as a nod to Mediterranean flavors.
Nutritional Information
| Nutrient | Per Serving (1/4 of recipe) |
|---|---|
| Calories | Approximately 320 |
| Protein | 12g |
| Fat | 22g |
| Carbohydrates | 18g |
| Sodium | 520mg |
Note: Nutrition may vary based on cheese choice and exact serving size.
Make Ahead and Storage Tips
- Prep Ahead: Slice squash and cheese up to a day in advance. Store covered in the refrigerator until ready to grill.
- Leftovers: Cooled grilled squash and cheese will keep in an airtight container in the refrigerator for up to 3 days. Enjoy at room temperature, reheat briefly in a skillet, or add to salads and sandwiches.
- Do Not Freeze: Freezing will alter the texture of grilled squash and most cheeses, so it’s best enjoyed fresh.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe indoors?
Yes! If you don’t have access to an outdoor grill, use a grill pan or heavy cast iron skillet over high heat. The results will still be deliciously caramelized.
Q: What if I can’t find Kasseri cheese?
Halloumi is a great alternative, as it grills well and maintains its shape. Paneer and provolone also work. Just avoid very soft cheeses, which will melt too quickly on the grill.
Q: How do I prevent cheese from sticking to the grill?
Make sure the grill grates are clean and well-oiled. A thin spatula helps flip the cheese gently without breaking it.
Q: Can other herbs be used?
Absolutely. Fresh basil, parsley, or oregano add unique twists to the flavor profile. Use whichever herbs you love and have on hand.
Q: Is this recipe gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free. Just be sure any cheese you use is free from additives containing gluten.
Conclusion
This recipe is a celebration of what summer does best—bright, fresh produce and simple techniques that allow ingredients to shine. Grilled squash and Kasseri cheese with lemon and mint is a dish that’s at home on any summer table, from casual backyard gatherings to more formal al fresco suppers. The combination of textures and flavors—charred and creamy, bright and fragrant—is sure to become a staple the season long.
Enjoy it while summer’s best is in season, and don’t be afraid to make the recipe your own with the cheeses, herbs, and accents you love best.
References
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