Often by midsummer, you can find a green and yellow rainbow of wild and curvy summer squash keeping the straitlaced zucchini company. From the yellow crookneck to the striped summer green tiger, each squash has its own texture and flavor. My very favorite is the pale green pattypan squash. They’re shaped like UFOs, and when sliced horizontally, the rounds look like flowers. They also are especially sweet, with a more floral quality than most summer squash. Grilling is one of the best ways to enjoy summer squash, as it firms up and caramelizes the outside while bringing out all the juice and flavor the meaty inside has to offer. This recipe is a great way to use several varieties at once. As long as you keep the slices about the same thickness, they’ll cook similarly, and all the different shapes and colors look so lovely on the plate.
- Yield: 6 Servings
- 1 tablespoon balsamic vinegar
- ¼ cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon apple cider vinegar
- 1 tablespoon tamari or soy sauce
- 1½ teaspoons kosher salt
- 1½ pounds summer squash, cut lengthwise into ½-inch slices
- 8 ounces whole-milk ricotta
- ¼ cup finely chopped fresh basil
- ½ lemon juice and zest
- 1 tablespoon fresh summer savory or marjoram leaves
- Combine the balsamic vinegar, the ¼ cup of olive oil, the apple cider vinegar, tamari, and the 1 teaspoon of salt in a jar, and shake to combine.
- Use a fork to poke holes in the skin sides of the squash slices. Lay the squash out in a shallow baking dish and pour the marinade over it. Cover and let the squash sit for at least 30 minutes at room temperature, or transfer to the refrigerator for up to 8 hours.
- Meanwhile, combine the ricotta, basil, lemon zest and juice, the remaining 2 tablespoons olive oil, and the ½ teaspoon of salt in a medium bowl.
- Heat your grill until it’s medium-hot.
- Transfer the squash to the grill, draining off the excess marinade. Grill the squash until tender and golden, 3 to 5 minutes per side. Transfer to a platter.
- Spoon the ricotta over the squash and top with the summer savory, if using, and a drizzle of olive oil.