Grilled Yellow Squash

This is a tasty way to use your squash and scapes and also works well with gold or green zucchini. From All Recipes.

INGREDIENTS
• 4 medium yellow squash
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed, or 2 garlic scapes very finely chopped
• salt and pepper to taste

DIRECTIONS
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won’t fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

ADDITIONAL WAYS TO USE YOUR GRILLED SQUASH:

Cut grilled squash into bite sized pieces. Toss with small cherry/grape/vine tomatoes that have been halved or quartered. Mince whatever fresh herbs you have on hand (parsley, basil, chives, oregano). Toss herbs, 1 tbsp. olive oil, 1 tbsp. balsamic vinegar, 1 tbsp. parmesan cheese and ½ teaspoon kosher salt together with herbs and vegetables.

Use your extra grilled squash on a sandwich- Layer two slices of ciabatta or sourdough bread with goat cheese, squash, basil, tomato, pesto, or any other vegetables you are looking to use (roasted peppers, grilled eggplant, grilled chicken). Butter each side of the bread and place on griddle (with weight on top) or Panini press and grill until warm throughout.

Make a strata- whisk together 4 eggs and 1 ½ cups milk, and a pinch each of salt and pepper. Add 4 slices (torn into 1” pieces) of white or wheat bread, leftover rolls, or whatever bread you have laying around, to the eggs. Add 1/3 cup cheese (Havarti, goat, feta, cheddar, whatever you like). If you have other uncooked veggies on hand (asparagus, tomatoes, spinach, mushrooms) you can add them now as well. Pour into a pie pan and bake at 350 uncovered for 15 minutes. Remove and add grilled or uncooked zucchini slices to the top. Brush with some melted butter. Bake 20 min or until eggs have set. Sprinkle with a little more cheese if you wish and serve.
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