Reviews (1) Add Rating & Review 42 Ratings 5 star values: 10 4 star values: 16 3 star values: 12 2 star values: 4 1 star values: 0 Martha Stewart Member Rating: Unrated 07/13/2012 Dressing recipe as listed is twice more than needed- The dressing was easy to make & had a good tangy taste to it. I diverted from the recipe and used it to toss the zucchini in before grilling the zucchini. Once I'd flipped the zucchini on the grill, I drizzled it on the zucchini which added flavor and color. I drizzled the dressing on the zucchini again after on the grill and still had 1/2 of the recipe leftover. I'll use the recipe again, just less of it. It was also good on eggplant.
Back to Grilled Zucchini with Buttermilk-Basil Dressing All Reviews for Grilled Zucchini with Buttermilk-Basil Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Grilled Zucchini with Buttermilk-Basil Dressing Credit: Petrina Tinslay Recipe Summary Servings: 4
Ingredients Ingredient Checklist 5 tablespoons buttermilk 6 tablespoons extra-virgin olive oil 2 teaspoons white-wine vinegar 1 garlic clove, minced 1 cup packed fresh basil leaves 1/3 cup coarsely grated Parmesan Coarse salt and ground pepper 4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices
Gallery Grilled Zucchini with Buttermilk-Basil Dressing Credit: Petrina Tinslay
Recipe Summary Servings: 4
Gallery
Grilled Zucchini with Buttermilk-Basil Dressing Credit: Petrina Tinslay
Grilled Zucchini with Buttermilk-Basil Dressing
Credit: Petrina Tinslay
Grilled Zucchini with Buttermilk-Basil Dressing
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 5 tablespoons buttermilk 6 tablespoons extra-virgin olive oil 2 teaspoons white-wine vinegar 1 garlic clove, minced 1 cup packed fresh basil leaves 1/3 cup coarsely grated Parmesan Coarse salt and ground pepper 4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices
Directions
Heat a grill or grill pan over high. Clean and lightly oil hot grill. In a small measuring cup, combine buttermilk and 5 tablespoons extra-virgin olive oil with white-wine vinegar. In a food processor, combine garlic, basil, and Parmesan and process until basil is finely chopped. Season with salt and pepper. With machine running, add buttermilk mixture in a slow, steady stream and process until dressing is smooth. Season to taste with salt and pepper.
Toss zucchini with remaining tablespoon oil; season with salt and pepper. Grill zucchini (in batches if necessary) until lightly charred and tender, 4 to 6 minutes, flipping once. Transfer to a serving plate and drizzle with dressing.
Reviews (1)
Add Rating & Review 42 Ratings 5 star values: 10 4 star values: 16 3 star values: 12 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 07/13/2012 Dressing recipe as listed is twice more than needed- The dressing was easy to make & had a good tangy taste to it. I diverted from the recipe and used it to toss the zucchini in before grilling the zucchini. Once I'd flipped the zucchini on the grill, I drizzled it on the zucchini which added flavor and color. I drizzled the dressing on the zucchini again after on the grill and still had 1/2 of the recipe leftover. I'll use the recipe again, just less of it. It was also good on eggplant.
Reviews (1)
Add Rating & Review 42 Ratings 5 star values: 10 4 star values: 16 3 star values: 12 2 star values: 4 1 star values: 0
Add Rating & Review
42 Ratings 5 star values: 10 4 star values: 16 3 star values: 12 2 star values: 4 1 star values: 0
42 Ratings 5 star values: 10 4 star values: 16 3 star values: 12 2 star values: 4 1 star values: 0
42 Ratings 5 star values: 10 4 star values: 16 3 star values: 12 2 star values: 4 1 star values: 0
5 star values: 10 4 star values: 16 3 star values: 12 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 07/13/2012 Dressing recipe as listed is twice more than needed- The dressing was easy to make & had a good tangy taste to it. I diverted from the recipe and used it to toss the zucchini in before grilling the zucchini. Once I'd flipped the zucchini on the grill, I drizzled it on the zucchini which added flavor and color. I drizzled the dressing on the zucchini again after on the grill and still had 1/2 of the recipe leftover. I'll use the recipe again, just less of it. It was also good on eggplant.Martha Stewart Member
Rating: Unrated 07/13/2012
Dressing recipe as listed is twice more than needed- The dressing was easy to make & had a good tangy taste to it. I diverted from the recipe and used it to toss the zucchini in before grilling the zucchini. Once I’d flipped the zucchini on the grill, I drizzled it on the zucchini which added flavor and color. I drizzled the dressing on the zucchini again after on the grill and still had 1/2 of the recipe leftover. I’ll use the recipe again, just less of it. It was also good on eggplant.
Rating: Unrated
All Reviews for Grilled Zucchini with Buttermilk-Basil Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Zucchini with Buttermilk-Basil Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
