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 ½ pounds of summer squash, trimmed and sliced lengthwise in 1/2” strips
- 2 tablespoons of virgin red palm oil or extra virgin olive 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!
