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Pesto-Topped Grilled Summer Squash

  • 30minutes
  • 115calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped fresh basil

  2. 1/4 cup toasted pine nuts, (see Tip)

  3. 1 tablespoon extra-virgin olive oil

  4. 1 tablespoon grated Parmesan cheese

  5. 1 clove garlic, minced

  6. 2 teaspoons lemon juice

  7. 1/4 teaspoon salt

  8. 2 medium summer squash, (about 1 pound), sliced diagonally

  9. 1/4 inch thick

  10. Canola or olive oil cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high.

  2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.

  3. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

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