Pesto-Topped Grilled Summer Squash

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Pesto-Topped Grilled Summer Squash

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


    Prep: 30 min Total: 30 min (Quick)
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    • 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.

    nutritional information

    2 g
    10 g
    Saturated Fat:
    1 g
    6 g
    3 g
    167 mg
    Monounsaturated Fat:
    4 g
    1 vegetable, 1 fat
    1 g
    Carbohydrate Servings:
    371 mg
    Nutrition Bonus:
    Vitamin C (35% daily value).
    Added Sugars:
    0 g
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