Summer squash overload? Yep, we know the feeling. Seems like everyone gets a little tired of the stuff by this time of year, and yet it keeps on coming. Our CSA squash has been dwindling, we went from “take as many as you possibly can” to just 2 in our share this week, and I have a feeling hearty winter squashes are on the way (the baby spaghetti squash we picked up today is a good indicator of that). I tell you, there is no better way to get in touch with the changing seasons than joining a CSA.
As overbearing as the abundance of summer squash may be, it is recipes like this one that reinvigorate my love for it. This dish would make a smashing side, it’s simple and impressive, and best of all, tasty. To be honest I don’t know if what we actually used was summer squash or zucchini, seeing as it was half green and half yellow, you could argue either way. But squash-ambiguity aside, this is one dish where the typically overshadowed summer squash can truly shine.
1 medium lemon
2 tbsp extra-virgin olive oil
1/2 tsp freshly ground pepper
1/4 tsp salt
2 lbs small zucchini, cut into lengthwise slices
1/2 cup sliced (or chopped) almonds, toasted
1/3 cup grated Parmesan cheese
Zest the lemon and set aside the zest. Squeeze the juice from the lemon into a small bowl. Add oil, pepper, and salt, and whisk to combine. Set aside.
Preheat grill or grill pan to medium-high heat until hot. Oil the grilling surface and grill zucchini slices, turning once, until tender, 6 to 8 minutes.
Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese, and lemon zest