Grilled Marinated Summer Squash and Zucchini
Here at Waldingfield, we’re excited to have a range of heirloom varieties of summer squash and zucchini: Patty Pans (the flying saucers), Floridor (the small yellow softballs), and the crooknecks – Zephyr and Lady Godiva. All of these can be eaten entirely, skin and all. There are also yellow zucs and Italian green stripe zucs to go with our standard green ones. Look to these fruits (yes, they are technically fruits) for magnesium, niacin, potassium, and other elements that are critical for cell function.
It’s hard to beat grilled produce in the summer, so here’s a fun grilled squash and zucchini recipe (with a hat tip to Bobby Flay).
- 6 medium summer zucchini or squash, sliced very thinly (about half a centimeter thick)
- Olive oil
- 2 tablespoons dijon mustard
- Juice and zest of one lemon
- 2 tablespoons fresh chopped herbs, such as flat-leaf parsley, basil, mint, or oregano (or a mixture)
- 1 tablespoon honey or agave nectar
- salt and pepper to taste
- Wedge of pecorino romano or other hard, nutty cheese
- 2 tablespoons toasted pine nuts or shaved almonds
Lightly coat squash with enough olive oil just to make sure they don’t burn. Grill on medium-low heat until soft. Meanwhile, mix together mustard, lemon juice and zest, herbs, honey, and enough olive oil to bring them together (probably a third of a cup or so). Salt and pepper vinaigrette to taste. Once the squash are cooked, toss in vinaigrette and let sit at room temperature for at least ten minutes. Plate portions individually, and top with toasted nuts and a few slices of cheese.