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Summer Squash with Jalapeño, Herbs, and Sesame Seeds

By Eduardo Garcia (Montana) From Moveable Feast Season 4, Ep.2
Scott Phillips

Servings: 6 to 8

This quick dish is bright and fresh. Experiment with different herbs and toasted seeds for topping.


  • 1/2 tsp. finely grated lemon zest
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. granulated garlic
  • 1 Tbs. minced pickled jalapeño slices
  • 1/4 cup chopped fresh cilantro
  • 1 tsp. chopped fresh oregano
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 7 Tbs. avocado or olive oil; more for the grill
  • 1-1/2 lb. yellow squash (about 2 large), cut lengthwise into 1/4-inch slices
  • 1-1/2 lb. zucchini (about 2 large), cut lengthwise into 1/4-inch slices
  • 1-1/2 Tbs. toasted sesame seeds

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 29
  • Cholesterol (mg): 0
  • Sodium (mg): 125
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 3


  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • In a small bowl, combine the lemon zest and juice, garlic, jalapeño, cilantro, oregano, thyme, 3/4 tsp. salt, and 1/4 tsp. pepper. Set aside.
  • Oil the grill grate. Brush the squash with the oil and season lightly with salt and pepper. Grill the squash, flipping once, until tender and grill marks appear, about 9 minutes total.
  • Transfer the squash to a platter. Top with the lemon mixture, and garnish with the toasted sesame seeds. Serve warm or at room temperature.
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Reviews (1 review)

  • MortG | 06/15/2017

    This is a very flavorful recipe. The "lemon mixture" definitely makes this dish. The only modification I would make to this recipe is to slice the squash 3/8- to 1/2"-inch thick so the slices stand up to the heat of the grill and don't come apart when you flip them. Otherwise, delicious!

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