Summer Squash and Basil Tian

This flexible dish can change with the produce you're harvesting from your garden.

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Photo: Istock

To let the freshest fruits and vegetables star in your dishes, be flexible about the ingredients; when tomatoes are at their ripest, for example, substitute them for some of the squash in this recipe.

SERVINGS
6

INGREDIENTS
2 yellow squash, cut into 1/4-inch rounds on bias
2 zucchini, cut into 1/4-inch rounds on bias
2 tablespoons olive oil
2 tablespoons chopped basil
2 tablespoons lemon juice
1 tablespoon lemon zest
1/3 cup grated Parmesan cheese
1/2 teaspoon coarse salt
2 tablespoons pine nuts, toasted and chopped

PREPARATION
Preheat oven to 350 degrees F. Preheat grill to medium high. Toss the squash and zucchini with the olive oil and grill the rounds until golden brown — about 3 minutes per side. Remove zucchini and squash rounds from grill and cool on a wire rack. Toss the zucchini and squash together with the basil, lemon juice, lemon zest, cheese, and salt. Transfer to a 1 1/2-quart casserole and bake until the squash and zucchini mixture is heated through — about 15 to 20 minutes. Sprinkle the pine nuts over casserole and serve warm.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 92
Total Fat: 7 g
Saturated Fat: g
Cholesterol: 4 mg
Sodium: 282 mg
Carbohydrates: 6 g
Fiber: 2 g
Protein: 4 g

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