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Dip and spread

Grilled Summer Squash Bruschetta

Use up plentiful end-of-summer produce for this fresh and simple appetizer. Make the topping ahead and spoon onto crusty bread when guests arrive.

Serves 14
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
164 calories per serving


> 1 1/2 lbs yellow and green summer squash
> 5 tbsp olive oil, divided
> 1 large baguette
> 1/4 cup prepared pesto
> 1 lemon
> 2 oz chunk Parmesan


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.
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.
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.

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