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