Let's Be Friends

There's Magic In The Mix.
Discover the best brands, buys, and next big
things, delivered daily to your inbox.

Later, Please
September 2020

Grilled Summer Squash with Coriander Bread Crumbs


5 medium summer squash or zucchini or a combination (about 2. pounds), cut lengthwise into 1/4 -inch-thick planks
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
kosher salt and freshly ground black pepper

bread crumbs
2 teaspoons whole coriander seeds
3 tablespoons extra-virgin olive oil
1 garlic clove, grated
¾ cup panko bread crumbs, pulsed in a blender if chunkier crumbs kosher salt 

rated zest of 1 lemon 
extra-virgin olive oil 
10 small fresh basil leaves (or 3 large ones, torn) 
flaky sea salt 


To make the squash:
Preheat the grill until it’s hot. (Or preheat a large pan over medium-high heat.)

In a medium bowl, toss the squash with the olive oil, vinegar, and kosher salt and pepper to taste. Grill (or pan sear) the squash on both sides until lightly charred, about 5 minutes total. (It will be about 1 minute per side in a pan.)

To make the bread crumbs:
Toast the coriander in a dry pan until fragrant, about 30 seconds. Grind the seeds with a mortar and pestle or in a spice grinder. Heat the olive oil in a medium pan over medium heat. Add the garlic and cook for just 5 seconds, making sure it doesn’t burn. Add the bread crumbs and season with kosher salt. Cook until the bread crumbs start to toast a bit, 3 to 5 minutes. Remove the pan from the heat and stir in the coriander

To serve: Arrange the grilled squash on a serving plate and sprinkle the warm bread crumbs over the top. Finish with the lemon zest and a drizzle of olive oil, then scatter the basil over the top. Sprinkle with the sea salt.

Grilled summer squash 1200x675