I’m up to my ears with summer zucchini and squash right now. Our little vegetable garden has really started to take off with all the rain we’ve had after the early summer drought. I’ve made 3 different zucchini recipes in the last day including this one, some zucchini chips, zucchini bread and I’ve got more recipes lined up!
But let’s start with this really fun summer squash side dish. I came up with this recipe because of a quick pasta dish I make all the time with grilled zucchini, basil, lemon and a bit of parmesan cheese. It’s super easy and healthy. I usually top it with some grilled fish… Ok, back on track :). I started thinking side dish, side, side dish and one thing lead to another like “Grilled zucchini is good with the lemon and basil. Oh, what about a little bit of garlic and the grilled fish — oh, oh, let’s do a grilled zucchini piccata thingy”.
Let me tell ya though – this is good! It’s seriously one of my new favorite summer side dishes. I’m really not sure why I haven’t thought of this before. Granted, I’ve never had a garden before, but still :).
Obviously a great side dish, but I also think it could turn into a vegetarian dinner by topping some quick cooking orzo with it.
Another vegetarian meal idea would be to also grill some eggplant with it and serve with crusty bread.
If you don’t have a grill, I’d bake the squashes in a high temperature oven and make the sauce, like with this recipe, on the side.
Grilled Zucchini with a Lemon, Butter ‘n Caper Sauce
- 1 zucchini
- 1 squash
- 1 tablespoon capers
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon butter
- 1 teaspoon olive oil
- Parmesan: Optional
- Get your grill going to high.
- Slice the squashes about 1/2-3/4 inch thick. Toss with some olive oil and salt. Place on the grill and grill each side for about 4 minutes. You want to get a char on them but still keep them slightly crisp.
- While the squashes are grilling, make the sauce. heat a small sauté pan to medium-low heat. Mince the garlic clove. Heat 1/2 the butter in the pan and sauté the garlic for about 30 seconds. Add in the rest of the butter, lemon juice, capers and some chopped basil. If you are using some freshly grated parmesan, put in now and no more than a tablespoon.
- Pour the sauce over the grilled squashes and serve.