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Pesto-Topped Grilled Summer Squash




Source of Recipe


ArcaMax
Pesto-Topped Grilled Summer Squash EatingWell Test Kitchen

Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree.

Servings: 4 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight


Ingredients:

Pesto-Topped Grilled Summer Squash
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts (see Tip)
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 clove garlic , minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick
Canola or olive oil cooking spray


Steps:


1: Preheat grill to medium-high.

2: Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.

3: Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.