Grilled Summer Squash with Parmesan Basil Dressing

  • Yield 6 servings

Use the Parmesan basil dressing with your summer salads and as a delightful marinade.


Grilled Squash:
4 medium zucchini, trimmed, halved lengthwise
4 medium yellow crookneck squash, trimmed, halved lengthwise
2 tablespoons olive oil
Salt and pepper to taste
Parmesan Basil Dressing:
1/2 cup fresh basil leaves, chopped
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste


Grilled Squash:

  1. Prepare the grill to cook at medium heat.
  2. Place the squash on a large baking sheet. Brush all over with the olive oil. Season with salt and pepper.
  3. Place the squash on the grill and cook for 10 minutes or until tender and lightly browned. Turn the squash occasionally while grilling.
  4. Remove to a plate and let cool. Cut the squash diagonally into 1-inch slices and place in a large bowl.


  1. Combine the basil, Parmesan cheese, balsamic vinegar and olive oil in a bowl and mix well.
  2. Add to the squash and toss to mix. Season with salt and pepper and serve.

Recipe reprinted with permission from the Junior League of Eugene, Oregon, Cooking from the Coast to the Cascades (Junior League of Eugene, Oregon, 2002).



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