Preparation:
Summer is the season for both grilling and squash, and the two come together with the most delicious results.
Grill zucchini whole if small, or if larger, halved lengthwise or sliced and skewered.
Rub with oil and grill until tender. Yellow or crookneck squash has a denser texture than zucchini and is marvelous grilled.
Grill whole if small; if larger halve or slice and grill on skewers until tender.
Patty-pan squash is a must for the grill. Trim the top and base, and slice it in half crosswise for 2 circles of white flesh framed by pale green scalloped edges. Rub with oil and grill.
Grill small patty-pans whole. |
