Summer squash are available in abundance right now…ask any Vancouver gardener, as one recently told me “they seem to appear overnight”, she was wondering if her neighbour was sneaking his zucchini into her garden! This quick and easy recipe is a great enjoy the abundance. —The Cautious Vegetarian
small/medium yellow squash
English cucumber, grated
salt & pepper to taste
In This Recipe
Heat your gill to medium high (or fire up your barbecue, which is how I cooked my squash). Trim each squash and cut each in half lengthwise. Brush cut sides lightly with olive oil and sprinkle with salt. Place, cut side down onto the hot grill and cook until tender, turning once, about 4 minutes per side.
While the squash is cooking make the sauce by combining the yogurt, cucumber, olive oil, lemon juice and dill and salt in a small bowl. Mix well and set aside.
Remove the squash from the grill and place onto a platter. Spoon on the yogurt sauce, sprinkle with pepper is you are using it and serve immediately.