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Pesto-Topped Grilled Summer Squash

July/August 2009

Your rating: None Average: 3.9 (46 votes)

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.


Pesto-Topped Grilled Summer Squash Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 115 calories; 10 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 167 mg sodium; 371 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).

Exchanges: 1 vegetable, 1 fat


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