- 4
Ingredients
- 2 medium zucchini, halved lengthwise
- 2 medium yellow squash, halved lengthwise
- ¼ cup plus 1 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp fresh lemon juice
- 2 tsp grated lemon zest
- Pinch of red pepper flakes
- 2 tbsp finely chopped fresh basil leaves
Preparation
Step 1
1. Heat grill to high.
2. Brush the zucchini and yellow squash with 1 tbsp of the oil and season with ¼ tsp of the salt and ¼ tsp of the pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Turn them over and continue grilling until just cooked through, 4 to 5 minutes longer. Remove from the grill and cut crosswise into ½“ thick slices.
3. Whisk together the remaining ¼ cup oil, the lemon juice, zest, red pepper flakes, and the remaining ¼ tsp salt and ¼ tsp pepper in a large bowl. Add the zucchini, squash, and basil and toss to coat. Cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Cal 181, Prot 2 g, Carb 7 g, Sugar 2 g, Total Fat 17 g, Sat Fat 2 g, Chol 0 mg, Sodium 152 mg, Fiber 3 g.