Grilled Summer Squash with Lemon Scallion Dressing


  • 3 small zucchini (about 1 pound), halved lengthwise
  • 3 small yellow squash (about 1 pound), halved lengthwise
  • 2 Tbsp olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 tsp lemon zest
  • 1/2 of a whole lemon
  • 1/2 small jalapeño pepper, thinly sliced
  • 1/2 tsp pure honey
  • 2 scallions, thinly sliced
  • 1/2 cup fresh basil, torn


  • Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Brush zucchini and squash with 1 tablespoon olive oil. Season with salt and pepper.
  • Grill zucchini, squash, and lemon half, cut sides down, until charred and just tender, 3 to 4 minutes. Transfer to a cutting board; cut zucchini and squash into 2-inch pieces.
  • Squeeze juice from grilled lemon into a bowl. Add lemon zest, jalapeño, honey, and remaining tablespoon olive oil and whisk to combine. Season with salt and pepper. Add zucchini, squash, scallions, and basil and toss to combine.


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