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Grilled Summer Squash Recipe

Name: Rose Marys Grilled Summer Squash Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups Summer Squash (zucchini or yellow squash); 2 tbs Olive Oil; 1 tsp Salt; 1 tsp Black Pepper; 1 cup Heavy Cream; 1 cup Parmesan Cheese, grated; 2 tbs Butter; 2 tsp Garlic, minced; 1 pinch Nutmeg; 2 cups Small Summer Squash, thinly sliced; 1 cup White Vinegar; 1 cup Water; 1 tbs Sugar; 1 tsp Salt; 1 tsp Mustard Seeds; 2 tbs Beef Fat

Inspired by Rose Mary

Time45m

Serves4

parmesan fonduta, beef fat, pickled squash

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Frequently paired with

The best thing to pair and share with Grilled Summer Squash

Selected to serve

HARISSA BLOODY MARY

Tito’s vodka & house-made harissa bloody mary mix with bacon, bourbon jalapeños, Sink pickles, pepperoncini, and green olive

spicy · savory · smoky

Open pairing →

Ingredients

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Grilled Summer Squash

4 cups Summer Squash (zucchini or yellow squash)

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Parmesan Fonduta

1 cup Heavy cream

1 cup Parmesan cheese, grated

2 tbs Butter

2 tsp Garlic, minced

1 pinch Nutmeg

Pickled Squash

2 cups Small Summer Squash, thinly sliced

1 cup White Vinegar

1 cup Water

1 tbs sugar

1 tsp Celtic sea salt

1 tsp Mustard Seeds

Beef Fat

2 tbs Beef Fat

Method

Grilled Summer Squash

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.

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

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

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

Serve

Inspired by Rose Mary

Flor de Caña Rum, Cynar, Green Chartreuse, Mint, Lime

10m

Choice Old Fashioned

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