Pesto-Topped Grilled Summer Squash

3.9 (46)
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.

Yield: 4 servings
Active Time: 30
Total Time: 30

Ingredients

  • 1/2 cup chopped fresh basil
  • 1/4 cup toasted pine nuts, (see Tip)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
  • 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

  • Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Nutrition Per Serving

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

Nutrition Bonus Vitamin C (35% daily value).

Carbohydrate Serving

Exchanges 1 vegetable, 1 fat

From EatingWell July/August 2009