Sep 24 2026
Restaurants›Rose Mary›Grilled Summer Squash Recipe

Grilled Summer Squash Recipe

Inspired by Rose Mary
Time45m
Serves4

parmesan fonduta, beef fat, pickled squash

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grilled Summer Squash

Parmesan Fonduta

Pickled Squash

Beef Fat

Method

Grilled Summer Squash

  1. 1

    Prepare the Squash

    Slice the summer squash into 1/4 inch thick rounds. Toss them in a bowl with olive oil, salt, and black pepper until well coated.

  2. 2

    Grill the Squash

    Preheat your grill to medium-high heat. Grill the squash rounds for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.

Parmesan Fonduta

  1. 3

    Make the Fonduta

    In a saucepan over medium heat, melt the butter and add minced garlic. Sauté until fragrant. Pour in the heavy cream and bring to a simmer. Gradually whisk in the grated Parmesan until melted and smooth. Season with a pinch of nutmeg and keep warm.

Pickled Squash

  1. 4

    Pickle the Squash

    In a saucepan, combine white vinegar, water, sugar, salt, and mustard seeds. Bring to a boil and stir until the sugar and salt dissolve. Pour the hot mixture over the thinly sliced small summer squash in a jar. Let it cool and refrigerate for at least 1 hour before serving.

Assembly

  1. 5

    Serve

    On a plate, arrange the grilled summer squash. Drizzle with Parmesan fonduta and garnish with pickled squash. Serve warm.

More from Rose Mary