Ingredients
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1 1/2 lbs yellow and green summer squash
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5 tbsp olive oil, divided
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1 large baguette
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1/4 cup prepared pesto
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1 lemon
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2 oz chunk Parmesan
Steps
1
Set grill to medium-high. Slice the squash on an angle and add to a large bowl, along with 2 tbsp oil, salt, and pepper. Grill 2–3 min. per side, until tender and grill marks appear. Transfer to cutting board.
2
Meanwhile, thinly slice the baguette and brush on one side with remaining 3 tbsp olive oil. Grill baguette slices 1–2 min. per side, until crispy.
3
Finely chop the grilled squash and add to a medium bowl, along with the pesto. Grate zest from the lemon onto squash and squeeze 2 tbsp juice into bowl. Toss until well combined. Season with salt and pepper. Spoon onto grilled baguette slices. Shave the Parmesan on top.
