Hey, What’s Cookin’?
Grilled Summer Squash is a new and intriguing way to prepare the zucchini and yellow summer squashes that are so fresh and inexpensive right now. The flavor profile is both spicy and sweet due to the glaze of honey & hot chili paste that is brushed on the squash during grilling. Grilled summer squash will pair well with any protein you like; poultry, beef, pork, or fish. It’s fancy enough for guests and easy enough for a weeknight dinner. If you’ve always felt lukewarm about summer squashes, I encourage you to give this recipe a try–I think you’ll be amazed at just how tasty summer squashes can be!
Grilled Summer Squash
Adapted from: a recipe from Bon Appetit
2 each of medium-size yellow summer squash and zucchini (about 1½ lb. total), washed and ends trimmed
1 tsp Kosher salt
1 lime, halved
1/2 small shallot, thinly sliced into rounds
1/4 cup coarsely chopped cilantro leaves
- 1/4 tsp Kosher salt
1/4 cup honey
⅓ cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
3 tbs hot chili paste (such as sambal oelek, found in most grocery chains)
2 tbs sesame oil, divided
1 tbs toasted sesame seeds
- Cut each squash in half lengthwise. Score the cut sides in a 1/4″ crosshatch pattern. Place squash cut side up on a large plate and sprinkle with 1 tsp salt. Let sit 10 minutes, then turn squash cut side down to drain onto several layers of paper towels.
- Add shallot and cilantro to a medium bowl; squeeze juice from 1 lime half over all, sprinkle with salt, and toss to combine.
- Combine honey, vinegar, soy sauce, and chili paste in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half, 5–7 minutes. Remove from heat. Stir in 1 tbs sesame oil.
- Preheat the grill for medium-high heat.
- Remove the paper towels from underneath the squash. Brush uncut sides of squash with remaining 1 tbs sesame oil. Turn squash cut side up and brush with glaze.
- Place the squash on the grill cut side down and grill until it just begins to char around the edges, about 3 minutes. Turn the squash over and continue to grill, turning every minute or so and brushing it with glaze when the cut sides areup. Grill until just tender and cut sides are lightly charred and shiny from the glaze, 6–8 minutes total. Transfer the grilled summer squash to a platter.
- Drizzle squash with any leftover glaze. Top the grilled summer squash with shallot/cilantro mixture and sprinkle with sesame seeds.
Notes: If you prefer, you can broil the summer squash instead of grilling it. Simply place the squash on a foil-lined rimmed baking sheet. Start with the cut sides up (because your heat source is above the squash rather than below it), and follow the same turning/glazing procedure in Step 6. Total broiling time will be different from grilling time, so keep close tabs on the broiling process.
Photograph via: Bon Appetit