Grilled Zucchini and Squash with Walnut Gremolata
Tossed in a lemony walnut gremolata, this grilled zucchini and squash is a quick and easy summer vegetable side dish.
Servings: 4
Ingredients
For gremolata
- 3/4 cup parsley leaves, chopped
- 1 lemon, zest and juice
- 1 garlic clove, minced into a paste
- 1/4 cup chopped toasted walnuts
- 1 tablespoon olive oil
For zucchini and squash
- 2 pounds zucchini and yellow squash, cut 1/2-inch-thick lengthwise
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat a gas or charcoal grill or a stovetop grill pan over medium high heat.
- To make the gremolata, stir parsley, garlic, lemon juice and zest, walnuts and 1 tablespoon olive oil in a small bowl.
- Toss the zucchini and squash with 1 tablespoon olive oil, salt and pepper in a large bowl.
- Grill the zucchini and squash for 2-3 minutes per side until they have grill marks.
- Toss the grilled zucchini and squash with the gremolata.
Notes
You can keep leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a skillet with a little olive oil over low to medium heat on the stove. Another option is to chop them and eat them cold in a salad.
If you prefer roasting, dice the zucchini and squash into 1/2-inch pieces. Toss with oil, salt and pepper. Spread across a sheet pan into a single layer. Roast for 25-30 minutes until lightly browned on the edges. Then toss with the gremolata.
Nutrition
Calories: 162kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 171mg | Potassium: 729mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1409IU | Vitamin C: 70mg | Calcium: 68mg | Iron: 2mg