A touch of Italy makes it’s way to small town America. On a trip to Italy last year I picked up several packages of seeds for my parents, who are avid gardeners, and sent them off and this spring my Dad planted the summer squash seeds I had sent. These bicolor beauties are truly a taste of Italy right in our own backyard!
I picked one of the squash from the plant above and decided to make a dish with another variety of squash from our neighbor’s garden.
I am a saucy kind-of-gal who loves sauces of all kinds. I was searching for a sauce that would compliment the delicate flavor of the squash yet add a punch of flavor. The concoction I made is simply that and delicious too!
Basil is the base of the sauce. Purchase or pick 1 cup of packed basil leaves. Add them to a blender or food processor and add garlic and parmesan and pulse until the basil is finely chopped. Pour in the white wine vinegar, buttermilk and olive oil. Mix well until the sauce or dressing is smooth. Add salt and pepper to taste.
Lightly brush the squash or zucchini with olive oil and grill on each side approximately 5 minutes on each side until blackened and tender. Pour basil buttermilk sauce over grilled summer squash or zucchini and enjoy!
Basil Buttermilk dressing
- 5 tablespoons buttermilk
- 4-6 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
- 2-4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices
Recipe from Martha Stewart