Nutrition Nugget & Recipe: Summer Squash

Published On: June 8th, 2016By Categories: Miscellaneous1 min read

With the start of summer, it’s the perfect time to start grilling up veggies like summer squash (or zucchini, green beans, eggplant, corn, etc.). These vegetables are the perfect alternatives to potato salad and baked beans which are high in fat, calories and sodium. Try our recipe for grilled summer squash that will leave those traditional side dishes in the dust.

Pesto-Topped Grilled Summer Squash

Yield: 4 servings

Ingredients

  • 1/2 cup chopped fresh basil
  • 1/4 cup toasted walnuts or pine nuts*
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 2 medium summer squash, sliced diagonally about 1/4 inch thick

*Tip: to toast nuts, place in small dry skillet and cook over medium low-heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Directions

  1. Preheat grill to medium-high.
  2. Combine basil, nuts, oil, cheese, garlic, lemon juice and salt in a small food processor and blend until uniform.
  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 pesto.

Nutrition Nugget

Summer squash is loaded with vitamin C, which helps boost your immune system, and potassium which is beneficial for a healthy heart. It can also lower high blood pressure and high cholesterol.