Pesto-Topped Grilled Summer Squash

Pesto-Topped Grilled Summer Squash

1 Review
From: EatingWell Magazine July/August 2009

Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/2 cup chopped fresh basil
  • 1/4 cup toasted pine nuts, (see Tip)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
  • Canola or olive oil cooking spray


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
  3. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
  • Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 167 calories; 15 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 3 g protein; 40 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 521 IU vitamin A; 21 mg vitamin C; 39 mg calcium; 1 mg iron; 175 mg sodium; 368 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

Reviews 1

October 03, 2012
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By: Granny48
Yummy This turned out great and had wonderful flavor. It gave the squash a rich touch. I grilled the squash on an indoor grill pan. I took some for lunch and co-workers thought the smell was wonderful. I will definitely make this again. Pros: Great use for squash