Name: Grilled Summer Squash with Hazelnuts & Parmesan
Ingredients: 2 squash, zucchini or yellow squash, sliced into 1/4″ pieces 1/3 cup olive oil, plus extra for brushing and drizzling Salt and pepper, as needed 1/4 wedge of romaine 1 cup shaved parmesan cheese (or as much as you like) 1/3 cup chopped and toasted hazelnuts 1 Tbsp fresh lemon juice 1/3 cup mayonnaise 1 Tbsp Sriracha

Grilled Summer Squash with Hazelnuts & Parmesan

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We’ll use an indoor grill pan (one of our favorite tools) to impart smoky flavor to some summer squash – either zucchini or yellow squash – and we’ll dress it all up with some chopped hazelnuts and crunchy lettuces. A shower of shaved parmesan adds richness and saltiness to this perfect summery side/salad. I like to serve with a lemony Sriracha dressing on the side (directions below), but you can use whatever dressing you like or happen to have on hand.

Author: Kitchen Little

Ingredients

Scale

2 squash, zucchini or yellow squash, sliced into 1/4″ pieces

1/3 cup olive oil, plus extra for brushing and drizzling

Salt and pepper, as needed

1/4 wedge of romaine

1 cup shaved parmesan cheese (or as much as you like)

1/3 cup chopped and toasted hazelnuts

1 Tbsp fresh lemon juice

1/3 cup mayonnaise

1 Tbsp Sriracha

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Instructions

Place your grill pan on your stovetop and set your burner(s) to medium-high heat. Brush the pan with oil.

Arrange your squash slices on the grill pan, along with the romaine wedge, and season with salt and pepper to taste. Cook the squash on both sides under dark grill marks appear and the flesh is nice and tender; about 5 minutes. Cook the romaine on each side until it begins to blacken and char; about 2 minutes per side. Just keep an eye on it and turn as needed. Transfer the squash to a large platter. Roughly chop the charred romaine and arrange it on the platter with the squash.

Scatter the parmesan and hazelnuts over the grilled veggies on the platter and serve with the lemony Sriracha dressing, if desired, or whatever dressing you like. Enjoy warm or at room temperature.

For the dressing:

In a bowl or large liquid measuring cup, whisk together the lemon juice, mayo, Sriracha, and 1/3 cup olive oil. Season with salt and pepper, to taste, and adjust the amount of Amy ingredient to suit your preferences (more mayo if you like it thicker, more Sriracha if you like it spicier, etc.)

Notes

To toast your hazelnuts, add them to a small dry pan set over medium heat and toast, stirring occasionally, until you can smell them and they’ve adopted a bit of additional golden color; about 3 to 5 minutes. Just keep an eye on them, they burn quickly.

Find it online: https://mykitchenlittle.com/2019/09/03/grilled-summer-squash-with-hazelnuts-parmesan/