Grilled Zucchini and Summer Squash with Basil and Parmesan

This recipe is my wife’s. It’s based on a recipe from Bon Appétit (July, 1999). It makes a tasty side dish and is easy to prepare. Luckily, we can get so-called “summer” squashes almost year-round at the farmers’ markets near us. Basil grows well in our pot garden almost year-round as well, although it likes Spring and Fall best.

Grilled Zucchini and Summer Squash Salad with Basil Parmesan Dressing

Prep Time: 30 mins
Cook Time: 30 mins
Yields: 6 servings


  • 4 medium zucchini squash, trimmed, halved lengthwise
  • 4 medium yellow squash, trimmed, halved lengthwise
  • 5 tablespoons extra virgin olive oil
  • 1/2 cup fresh basil, chopped
  • 1/3 cup parmesan cheese, freshly grated
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste


  1. Brush squash with 3 tablespoons oil and sprinkle with salt and pepper.
  2. Grill over high heat until tender and brown on both sides. Don't overcook. The goal is to have nice grill marks on the surface, maybe even a little char, but with flesh that is still a little firm. I find that I get the best result if I don't put the cover on the grill.
  3. Allow to cool slightly, cut diagonally into 1-inch wide pieces. Place in a large bowl. Add basil, cheese, vinegar, and remaining olive oil. Toss to blend. Adjust the seasoning and serve.

Additional Info

I sometimes add eggplant, grilled and cut into cubes, in addition to the squash.

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