Grilled Zucchini With Buttermilk Basil Dressing Recipes

GRILLED ZUCCHINI WITH BUTTERMILK-BASIL DRESSING

Grilled Zucchini with Buttermilk-Basil Dressing image

Serve this simple side dish of Grilled Zucchini with Buttermilk-Basil Dressing with flank steak or pasta for a filling and satisfying meal.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 8

Ingredients

5 tablespoons buttermilk
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
4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices

Steps:

Heat a grill or grill pan over high. Clean and lightly oil hot grill. In a small measuring cup, combine buttermilk and 5 tablespoons extra-virgin olive oil with white-wine vinegar. In a food processor, combine garlic, basil, and Parmesan and process until basil is finely chopped. Season with salt and pepper. With machine running, add buttermilk mixture in a slow, steady stream and process until dressing is smooth. Season to taste with salt and pepper.
Toss zucchini with remaining tablespoon oil; season with salt and pepper. Grill zucchini (in batches if necessary) until lightly charred and tender, 4 to 6 minutes, flipping once. Transfer to a serving plate and drizzle with dressing.

Nutrition Facts : Calories 230 g, Fat 20 g, Fiber 3 g, Protein 6 g

BUTTERMILK BASIL SALAD DRESSING

Buttermilk Basil Salad Dressing image

My husband can't eat greasy or spicy foods, and non of us like mayonnaise, so I created this creamy dressing we all enjoy. It gets its pleasant flavor from fresh basil and Parmesan cheese. -Nancy Johnston of San Dimas, California

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 7

Ingredients

1 cup buttermilk
1 cup reduced-fat sour cream
1/4 cup plus 2 teaspoons grated Parmesan cheese
3 tablespoons minced fresh basil
1 teaspoon onion salt
2 garlic cloves, minced
Torn mixed salad greens

Steps:

In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 173mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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