Grilled Summer Squash and Zucchini with Lemon Basil Drizzle
Brighten up your summer grilling with this vibrant and easy dish! Simply grilled summer squash and zucchini drizzled with a zesty lemon basil sauce and topped with creamy feta—simple, fresh, and absolutely delicious.
Equipment
- food processor or blender
Ingredients
For the Vegetables:
- 2 medium zucchini
- 2 medium yellow squash
- 3 tablespoons extra virgin olive oil
- salt and pepper, for seasoning
For the Lemon Basil Drizzle:
- ⅓ cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
For Garnish:
- ⅓ cup feta cheese, crumbled
- extra basil leaves (optional)
- extra lemon zest (optional)
Instructions
Prep the Veggies:
- Wash the zucchini and yellow squash thoroughly.
- Slice them lengthwise into 1/4-inch thick strips.
- Brush both sides with olive oil until well-coated and season with salt and pepper.
Make the Lemon Basil Drizzle:
- Using a blender or a food processor, combine the basil leaves, garlic, extra virgin olive oil, honey, lemon juice, and lemon zest.
- Process until well mixed and ready to drizzle.
Grill the Veggies:
- Preheat your grill to medium heat.
- Place the zucchini and squash slices on the grill, laying them on a slight bias, perpendicular to the grates to avoid slipping through.
- Grill for about 3-4 minutes on each side, until they have nice grill marks and are tender but not mushy.
Assemble the Dish:
- Arrange the grilled zucchini and squash slices on a serving platter.
- Drizzle generously with the lemon basil sauce.
- Sprinkle the crumbled feta cheese over the top.
- Garnish with extra basil leaves and a bit more lemon zest if desired.
Recipe Notes
Top Tips:
- Even Slices: Cut the zucchini and squash into uniform 1/4-inch slices for even grilling.
- Hot Grill: Preheat the grill to medium to get perfect char marks without overcooking.
- Fresh Basil: Use fresh basil for the sauce to ensure a vibrant, aromatic flavor.
- Immediate Serving: Serve the dish fresh off the grill for the best texture and flavor.
Leftovers and Storage:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Enjoy cold or reheat gently in a skillet over medium-low heat until warmed through.
- Use in Other Dishes: Leftover grilled veggies can be added to salads, pasta, or sandwiches for an easy meal the next day.
Nutrition
Calories: 132kcal | Carbohydrates: 2.8g | Protein: 1.5g | Fat: 13.5g | Saturated Fat: 2.9g | Cholesterol: 7.4mg | Sodium: 76.8mg | Fiber: 0.1g | Sugar: 2.2g
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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