Best Grilled Zucchini And Summer Squash Salad With Basil Parmesan Dressing Recipes

Marinated and Grilled Zucchini and Summer Squash image

Provided by Marie

Categories Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and black pepper
1/3 cup extra virgin olive oil
3 large zucchini
3 large yellow squash

Steps:

Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
Season with salt and pepper and gradually whisk in the olive oil.
Slice both of the squash diagonally into 1/4" thick slices.
Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
Add all the squash to the remaining marinade in the large bowl and toss to coat.
Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
Can also be refrigerated for up to one day to marinate.
Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
Serve hot or at room temperature.

Grilled Zucchini/Summer Squash Salad W/ Basil-Parmesan Dressing image

Provided by yooper

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

4 medium zucchini, trimmed, halved lengthwise
4 medium crookneck yellow squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar

Steps:

Prepare barbecue to medium heat.
Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil.
Sprinkle with salt and pepper.
Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces.
Place in large bowl.
Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons olive oil and toss to blend.
Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 151.1, Fat 13.3, SaturatedFat 2.6, Cholesterol 4.9, Sodium 96.9, Carbohydrate 5.3, Fiber 1.4, Sugar 4.1, Protein 3.9

Zucchini-and-Squash Salad image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 10

2 zucchini (1 pound total), cut into thin slices
2 small yellow squashes (1 pound total), cut into thin slices
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup pine nuts, toasted
1 ounce Pecorino Romano, coarsely grated (1/4 cup)
1/4 cup fresh basil leaves, torn if large

Steps:

Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing image

Yield Serves 6

Number Of Ingredients 6

4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar

Steps:

Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.