Food & Cooking Recipes Quick & Easy Recipes Grilled Zucchini with Buttermilk-Basil Dressing 3.8 (42) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Servings: 4 Serve this simple side dish of Grilled Zucchini with Buttermilk-Basil Dressing with flank steak or pasta for a filling and satisfying meal. 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 ⅓ cup coarsely grated Parmesan Coarse salt and ground pepper 4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into ¼-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. Rate it Print