Grilled Summer Squash topped with garlic-infused parmesan breadcrumbs. Skip the soggy, bland summer squash for good.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:1-2 servings 1x
For the summer squash:
1/2 pound yellow summer squash, about 2 medium
1 tablespoon olive oil
1/4 teaspoon kosher salt
2 teaspoons white wine vinegar
For the parmesan breadcrumbs:
1/2 cup (23g) plain breadcrumbs, such as panko
1/2 tablespoon olive oil
1 large garlic clove, finely grated
sprinkle of kosher salt
1/4 cup freshly grated parmesan cheese
Toast the breadcrumbs. Heat the olive oil in a saucepan or skillet over medium heat. Once hot, stir in the garlic. Let the garlic sizzle until you smell it and it is a pale golden color, about 30 seconds to 1 minute. Add the breadcrumbs and salt to the garlic mixture and stir to combine. Reduce the heat to low and stir until the breadcrumbs are golden brown, about 5 minutes. Once cooked, remove the pot from the heat and stir in the parmesan cheese. Pour the breadcrumbs into a clean bowl and set aside.
Preheat the grill. Heat an outdoor gas grill to medium-high heat. For a charcoal fire, arrange the coals in the center of the kettle for direct heat.
Slice the summer squash. Trim the ends off of each summer squash and discard. Cut the summer squash lengthwise into 1/4″ planks.
Season the summer squash. Place the summer squash on a rimmed baking sheet and toss with olive oil and salt.
Grill the summer squash. Arrange the summer squash planks in a single layer on the grill grates. Grill the summer squash planks until they are charred on both sides and tender, about 3-4 minutes per side. If your summer squash planks aren’t tender once the outsides are charred, reduce the heat to medium-low and cover until tender.
Serve. Return the summer squash to the rimmed baking sheet and toss with white wine vinegar. Spoon the breadcrumbs over the summer squash. Eat immediately.