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CATEGORY:
Sides
Grilled Summer Squash with Lemon & Garden Herbs
Quick-grilled zucchini and yellow squash stay juicy, finished with lemon and whatever garden herbs are thriving.
10 mins active, 15 mins total
Gluten-Free, Dairy-Free, Vegan, Vegetarian, Pescetarian, Nut-Free, Egg-Free, Soy-Free, No Added Sugar, Grain-Free
PREP
COOK
INACTIVE
5 min
10 min
0 min
TOTAL TIME
15 min
COOKING METHOD(S):
Grill, Oven
Zucchini Needs Heat, Not Time
Zucchini can go from pleasantly firm to limp in a hurry, so I would rather introduce it to a very hot grill and get out of the way. Cutting it into planks gives you enough surface for good char while keeping some bite in the center. Lemon goes on afterward for acidity, along with whatever tender herbs look best in the garden or refrigerator. It is an unfussy summer side that tastes like the season instead of tasting like something you worked too hard to make.
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Grilled Summer Squash with Lemon & Garden Herbs
CATEGORY:
Sides
SERVINGS
4
+
-
SERVING SIZE
1 cup
INGREDIENTS
2 medium
Zucchini
2 medium
Yellow Squash
2 Tbsp
Extra-Virgin Olive Oil
1
Lemons (zested and juiced)
1/4 cup
Fresh Herbs of Choice
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
INSTRUCTIONS
Heat the grill to a target temp of 400-450 °F.
Slice the squash lengthwise and sprinkle lightly with salt and allow to sit for 5 minutes.
Wipe away the water that accumulates and lightly brush the squash with a high heat oil like avocado, light olive oil or beef tallow.
Lay the squash on the grill allowing space between each plank. Use a metal spatula to gently detach them from the grill if they stick. Cook until you have nice grill marks and the squash is tender without becoming mushy.
Sprinkle with a bit of extra Kosher salt, the lemon zest, your herbs of choice and, finally, a spritz of lemon!
