TL/DR – Grilled Squash with Basil Lemon Buttermilk Dressing. A great way to use up all of the squash from your summer garden: grill it and serve it with a creamy, tangy homemade salad dressing! Your squash will thank you. –
Here we are again in very late July. As an added punishment for myself, I thought it would be good to plant not only zucchini but also yellow summer squash. The yield is already obnoxious and the plants are just getting started. When will I ever learn? Small brag, though: my yellow summer squash this year is SO YELLOW. It’s like the sunshine. And it’s firm and tasty and… oh my.
Once again I’m scrambling to create new ways not only to eat the bountiful squash harvest but also to get my picky eaters to eat it. A new friend responded to my braggy text containing a picture of my gorgeous yellow squash with: “Oh man, now I’m craving grilled squash,” and a star was born.
Start by finely mincing a generous amount of fresh basil and a less generous amount of fresh parsley. Zest a lemon and squeeze about a tablespoon of the juice. Combine these things with buttermilk, sour cream, mayonnaise, salt and pepper and set the dressing in the fridge until serving time.
Slice a yellow summer squash or a zucchini in long, thick slices, about 1/2 inch to 3/4 inch thick. Marinate them briefly in the remaining juice from the aforementioned lemon, olive oil, salt and pepper. Make sure to oil the grill before turning it on to avoid sticking. I use nonstick spray. Grill them for only a few minutes, depending on your texture preference, from 2 to 4 minutes on each side, closing the grill to trap in the heat and allow them to cook through.
Serve the hot squash slices slathered in the dressing alongside any of your summer favorite entrees. If buttermilk is not your jam, try topping the hot, grilled squash with Kale Pesto or Breadless Romesco Sauce.
Grilled Squash with Basil Lemon Buttermilk Dressing
A great way to use up all of the squash from your summer garden: grill it and serve it with homemade Basil Lemon Buttermilk Dressing.
Ingredients
- 2 medium to large zucchini or yellow summer squashes
- 2 T extra virgin olive oil
- 2 T lemon juice, divided
- 3/4 t kosher salt, divided
- 1/2 t freshly ground black pepper, divided
- 1/2 c buttermilk
- 1/4 c sour cream
- 1/4 c mayonnaise
- 4 T fresh basil, finely minced
- 1 T fresh parsley, finely minced
- 1 t lemon zest
Directions
- Step 1 Spray the cooking surface of your outdoor grill with nonstick spray, then preheat the grill to about 400 degrees F.
- Step 2 Slice the squash lengthwise into slices about 1/2 in to 3/4 in thick. Coat the slices in 2 T olive oil, 1 T lemon juice, 1/4 t kosher salt and 1/4 t black pepper and allow them to marinate briefly while you make the dressing.
- Step 3 To make the dressing, combine the buttermilk, sour cream, mayonnaise, minced basil, minced parsley, 1 T lemon juice, lemon zest, 1/2 t kosher salt and 1/4 t black pepper and stir everything well.
- Step 4 Once the grill is hot, reduce the heat to medium and grill the squash slices for between 2 and 4 minutes on each side, depending on the thickness of your slices, closing the grill to allow them to cook through.
