A Healthier You – PESTO GRILLED SUMMER SQUASH

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RECIPES


From Market to Table

Take grilled squash from ordinary to extraordinary with pesto and fresh garlic. Prepare as a side dish to share at a summer picnic or a no-fuss, easy dinner for a hot summer’s night.

Ingredients: yields 4 servings

  • 1/2 c. chopped fresh basil
  • 1/4 c. toasted pine nuts, (see Tip)
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 2 medium summer squash, sliced diagonally 1/4 inch thick
  • Canola or olive oil cooking spray

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

Directions:

  1. To make pesto, combine basil, pine nuts, oil, parmesan, garlic, lemon juice and salt in a small bowl.
  2. Coat both sides of squash slices with cooking spray.
  3. Grill the squash until browned and tender.
  4. Top with pesto.

Nutritional Information:
Calories 115; Fat 10g; Cholesterol 1mg; Carbohydrates 6g; Protein 3g; Fiber 2g; Sodium 167mg; Potassium 371mg

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