Grill/Barbecue

Grilled Squash With Avocado Green Goddess Dressing

by:
August  8, 2023
5
1 Ratings
Grilled Squash With Avocado Green Goddess Dressing
Photo by JULIA GARTLAND. PROP STYLIST: JOHN LINGENFELTER. FOOD STYLIST: LAUREN LAPENNA.
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Slicing squash into ¼-inch- thick planks is the best way to maximize contact on a hot grill and add a bit of char without overcooking it. Plus, planks are also easy to work with and they look great dressed up with a drizzle of velvety smooth new Marzetti Simply Avocado Green Goddess Dressing & Sauce, tangy feta cheese, spicy Calabrian chile paste, and crunch pine nuts—all served on a beautiful platter. This summer side tastes great warm, cold, or at room temperature, which makes it the perfect dish for when you have company. If there happens to be any leftovers, chop them up and toss them with a bit of cooked orzo, a little olive oil, and some additional Marzetti Simply Avocado Green Goddess Dressing & Sauce for a lovely pasta salad. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Marzetti, makers of the flavorful 50-calorie sauces, dressings, and more. —Food52

What You'll Need
Watch This Recipe
Grilled Squash With Avocado Green Goddess Dressing
Ingredients
  • 1 1/2 pounds mixed zucchini and summer squash, sliced into ¼-inch-thick planks
  • 3 tablespoons olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 limes, zested and cut into wedges
  • 3 to 4 tablespoons Marzetti Simply Avocado Green Goddess Dressing & Sauce
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons Calabrian chile paste
  • 1/4 cup pine nuts
  • 1/4 cup golden raisins
  • 1/4 cup packed cilantro leaves and tender stems, roughly chopped
Directions
  1. Heat the grill to medium-high. Toss the squash with 2 tablespoons olive oil and season well with salt and pepper.
  2. Lay the squash in an even layer over the grates of the grill and cook until just tender and charred in spots, about 5 to 6 minutes, flipping halfway through.
  3. While the squash is grilling, add remaining 1 tablespoon olive oil and pine nuts to a small skillet over medium-low heat. Cook, stirring frequently to avoid burning, about 1 to 2 minutes until pine nuts are golden-brown. Remove from heat. Season to taste with salt.
  4. Transfer squash to a platter. To finish, top with the lime zest, Marzetti Simply Avocado Green Goddess Dressing & Sauce, feta, chile paste, pine nuts, raisins, cilantro, and a bit more salt and pepper. Serve with lime wedges.
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