Are you ready to elevate your grilling game with a vibrant and delicious dish that’s as easy to make as it is impressive? Say hello to "Patty Squash Grilled by Chan," a delightful recipe that brings out the natural sweetness of patty pan squash, perfectly complemented by a zesty garlic seasoning. In just 25 minutes, you can whip up this stunning dish that’s not only a feast for the eyes but also a treat for the taste buds. Whether you're hosting a summer barbecue or looking for a quick weeknight side, this recipe is sure to steal the show. Read on to discover the secrets to achieving perfectly grilled patty pan squash that will have your guests asking for seconds!
Ingredients
- 2 medium patty pan squashes, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish
Instructions
- Wash the patty pan squashes thoroughly under cool running water to remove any dirt or debris.
- Using a sharp knife, slice the squashes into uniform 1/4-inch thick rounds to ensure even cooking.
- Pat the squash slices dry with clean paper towels to remove excess moisture, which helps achieve better grill marks.
- In a small bowl, mix olive oil, garlic powder, salt, and pepper to create a seasoning blend.
- Brush both sides of each squash slice generously with the prepared olive oil mixture, ensuring even coating.
- Preheat your grill or grill pan to medium-high heat (around 400°F) to create perfect grill marks.
- Carefully place the seasoned squash slices on the hot grill, arranging them in a single layer without overcrowding.
- Grill the squash for approximately 3-4 minutes on each side, rotating 45 degrees halfway through to create attractive crosshatch grill marks.
- Check for doneness by looking for golden-brown color and slight charring on the edges, indicating caramelization.
- Remove the grilled squash slices from the heat and transfer to a serving platter.
- Garnish with freshly chopped herbs like basil, parsley, or thyme for added flavor and visual appeal.
- Serve immediately while the squash is warm and at its peak flavor and texture.
Tips
- Choose Fresh Squash: Look for firm, unblemished patty pan squashes for the best flavor and texture. Smaller squashes tend to be sweeter and more tender.
- Slice Uniformly: Cutting the squash into 1/4-inch thick rounds ensures even cooking and prevents some slices from becoming mushy while others remain undercooked.
- Dry Thoroughly: Make sure to pat the squash slices dry before seasoning. This step is crucial for achieving those beautiful grill marks and preventing steaming on the grill.
- Preheat Your Grill: Always preheat your grill or grill pan to medium-high heat. This will help the squash sear quickly, locking in flavor and moisture.
- Don’t Overcrowd the Grill: Give each squash slice enough space on the grill to cook evenly. Overcrowding can lead to steaming rather than grilling.
- Rotate for Perfect Marks: For those impressive crosshatch grill marks, remember to rotate the squash slices 45 degrees halfway through the grilling time.
- Serve Warm: Grilled squash is best enjoyed right off the grill, so serve it immediately for optimal flavor and texture. Garnish with fresh herbs to enhance its appeal!
Nutrition Facts
Calories: 215kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
