GRILLED ZUCCHINI WITH BUTTERMILK-BASIL DRESSING

Grilled Zucchini with Buttermilk-Basil Dressing image

Provided by Martha Stewart

Number Of Ingredients 8

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5 tablespoons buttermilk
6 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 garlic clove, minced
1 cup packed fresh basil leaves
1/3 cup coarsely grated Parmesan
Coarse salt and ground pepper
4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices

Steps:

Heat a grill or grill pan over high. Clean and lightly oil hot grill. In a small measuring cup, combine buttermilk and 5 tablespoons extra-virgin olive oil with white-wine vinegar. In a food processor, combine garlic, basil, and Parmesan and process until basil is finely chopped. Season with salt and pepper. With machine running, add buttermilk mixture in a slow, steady stream and process until dressing is smooth. Season to taste with salt and pepper.
Toss zucchini with remaining tablespoon oil; season with salt and pepper. Grill zucchini (in batches if necessary) until lightly charred and tender, 4 to 6 minutes, flipping once. Transfer to a serving plate and drizzle with dressing.

Nutrition Facts : Calories 230 g, Fat 20 g, Fiber 3 g, Protein 6 g