Grilled Summer Squash
My favorite summer squash are zucchini and cousa (plump squash with pale green skin), but yellow squash works well too. Pomegranate molasses and zaatar spice blend are available at Whole Foods, and both are optional. If you want to skip the marinade entirely, rub the squash with 2 Tbsp olive oil. But the extra 2 minutes you'll spend making the marinade will be worth the trouble. I promise!
For the Marinade:
1/2 tsp soy sauce (I prefer Tamari, Japanese style soy sauce)
1/2 tsp Dijon mustard
1/2 garlic clove mashed to a paste
1/2 tsp pomegranate molasses (optional)
2 Tbsp olive oil
1 tsp Zaatar spice blend (optional)
For the Grill:
1.5 Lb summer squash, scrubbed clean, ends trimmed
Salt and pepper
Oil for the grill
In a small bowl, combine soy sauce, mustard, garlic, and pomegranate molasses. Mix with a fork until combined. Drizzle in oil while whisking. Stir in zaatar and mix well.
- Cut the squash in half lengthwise. Then cut each half into 4 wedges lengthwise by cutting toward the seeds (3 wedges if zucchini are small). Lay squash out on paper towels in a single layer. Sprinkle generously with kosher salt on both sides and let sit for 15-30 minutes. The squash should release a lot of moisture.
- Preheat the grill to high. When the grill is ready, dry the squash thoroughly on paper towels (new ones -- the ones under squash will be soaked), sprinkle with black pepper, and toss with marinade in the platter you plan to serve them in (stir the marinade before pouring over squash).
- Dunk a wad of paper towel into oil, hold it with tongs, and wipe the grill 5 times. Lay out the squash perpendicular to the grill grates. Cover the grill and turn down the heat to medium. Don't wash the platter. Cook until grill marks form, 3-5 minutes. Flip, and cook until grill marks form on the other side, 3-5 minutes. Remove back to the platter with remaining marinade setting each piece skin side down.
Can be served hot, warm, or cold. These little squashes are really good drizzled with yogurt. I like to add the remaining half of mashed garlic clove to the yogurt, and season it with salt and pepper. Put the whole thing into a squeeze bottle (you might need to cut the tip to make it a bit wider) and drizzle over zucchini. A sprinkle of some delicate herb doesn't hurt either.