Best Grilled Zucchinisummer Squash Salad W Basil Parmesan Dressing Recipes

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/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

Marinated and Grilled Zucchini and Summer Squash image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 6

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper

Steps:

Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

Nutrition Facts : Calories 199 g, Fat 14 g, Protein 5 g, SaturatedFat 2 g

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.