Nom Nom Paleo

Grilled Zucchini/Summer Squash

Pin It

This simple yet bangin’ recipe is one that I modified from Cook’s Illustrated. The key difference is in the fat — I subbed in virgin red palm oil for extra virgin olive oil.

Thanks for the tip, Bill and Hayley!

Here’s what I gathered to feed 4 people:

  • 1 1/2 pounds of summer squash, trimmed and sliced lengthwise in 1/2” strips
  • 2 tablespoons of virgin red palm oil
  • Kosher salt
  • Freshly ground black pepper
  • Aged balsamic vinegar
  • Handful of basil leaves, cut in chiffonade

Here’s how I made it:

I lay the squash slices on a foil-lined baking sheet and brushed both sides with the palm oil. Then, I seasoned liberally with salt and pepper.

I cooked the squash on the gas grill set on medium heat… 

…for about 8-10 minutes total. (They were flipped once at the 4 minute mark.)

Before serving, I drizzled on the vinegar and sprinkled on the basil.

Now you know what do with that mountain of zucchini you’ll have this summer!

Print Friendly and PDF
  1. nomnompaleo posted this