New This Month

Grilled Zucchini with Buttermilk-Basil Dressing


Serve this simple side with flank steak or pasta for a filling and satisfying meal.

  • Servings: 4

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 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


  1. 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.

  2. 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 Add a comment

  • Manraya
    13 JUL, 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.