Pesto-Topped Grilled Summer Squash

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.

From EatingWell: July/August 2009
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 1/2 cup chopped fresh basil
  2. 1/4 cup toasted pine nuts, (see Tip)
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon grated Parmesan cheese
  5. 1 clove garlic, minced
  6. 2 teaspoons lemon juice
  7. 1/4 teaspoon salt
  8. 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
  9. Canola or olive oil cooking spray

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 115 calories; 10 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 167 mg sodium; 371 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).

Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat