Grilled Summer Basil Squash with Ricotta

YIELD

PREP TIME
10 mins

COOK TIME
10 mins

TOTAL TIME
20 mins

Embrace the season of summer grilling with our take on grilled squash featuring basil olive oil. This simple yet delightful recipe highlights the squash's natural sweetness, enhanced by the aromatic touch of basil olive oil, ensuring a flavorful and effortless addition to your seasonal dining experience. Recipe courtesy of Durant Culinary Directors Eric and Sara

Grilled Summer Basil Squash with Ricotta

2 Small zucchini
2 Small yellow summer squash
½ cup Fresh ricotta cheese
3 oil packed sun dried tomatoes, julienned
1 Bunch basil leaves, torn
3 tbsp Durant Basil Fused Olive Oil
1 pinch Durant Fleur de Sel
Couple grinds of fresh pepper
Squeeze of fresh lemon juice or a drizzle of balsamic vinegar

Preheat your grill to a med-high heat.
Split your squash lengthwise and lightly marinate with Durant basil olive oil.
Place the squash cut side down on the grill and cook for a few minutes to get a good char. Flip and lightly grill on the other side, then remove and place on cutting board.
On a large plate, spread a thin layer of the ricotta cheese.
Cut the summer squash into chunks and place atop the ricotta cheese.
Sprinkle the sun dried tomatoes and torn basil leaves over the squash and ricotta.
Finish with a pinch of Durant Fleur de Sel, a few turns of fresh cracked pepper, a squeeze of lemon juice, and a drizzle of more Durant Basil Olive Oil.
Enjoy with a glass of Durant Lark Sauvignon Blanc!

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Grilled Summer Basil Squash with Ricotta

Nutrition Facts