Grilled Summer Squash with Lemony Labneh & Herby Topping

Summer squash is still tender and sweet right now, and I'm not ready to retire grilling season just yet. This makes a great late summer side—bright, fresh, and quick to pull together. When the grill is fired up, I like to cook my whole meal on there. This pairs well with many things, but skewered shrimp are a favorite because they cook fast and everything comes together quickly. I use the same seasonings I already have out: olive oil, lemon juice and zest, garlic, salt, and pepper. The same logic applies to other proteins you might grill—chicken, pork, steak, fish, etc.

~ Camilla

Harlan’s Food For Thought

The following are the macros for this week's recipe, per serving, 4 servings for the whole dish:

Protein: 8g
Carbohydrate: 25g
Fat: 26g
Calories: 342

This week's recipe blends elements of summer with tangy lemon, cool mint, and tender summer squash. You'll get plenty of healthy fats, antioxidants, and minerals, and because squash has a decent fiber content, only about 70% of the carbohydrates are soluble!

Summer squashes are characterized by their thin, tender, edible skin, and are grown during the summer months. These include, but are not limited to zucchini, yellow squash, and pattypan.

Squash is native to the Americas, and evidence of its cultivation dates back 8–10,000 years. Early European settlers had their first exposure to squash when they interacted with Native populations. The seeds were brought back to Europe where they were further developed and adapted.

Summer squashes are great sources of vitamins like A, B6, and folate, and also contain antioxidants like beta-carotene, lutein, and phenols.

Enjoy!

Grilled Summer Squash with Lemony Labneh & Herby Topping

Total Time: 30 minutes
Servings: 4

Before you start: You’ll need 1 lemon total — zest it before cutting. You’ll use the zest and juice in both the labneh and the herb drizzle.

Ingredients

For the caper herb drizzle:

  • 1 bunch fresh dill, finely chopped

  • Handful of fresh mint, finely chopped

  • 3 green onions, thinly sliced on a bias

  • 3 tablespoons capers

  • 1 tablespoon white wine vinegar

  • Juice of half a lemon

  • 3 tablespoons olive oil

  • Kosher salt and freshly ground black pepper, to taste

For the lemony labneh:

  • 1 cup labneh

  • Zest of 1 lemon

  • Juice of the other half of the lemon

  • 1 tablespoon honey

  • 1 garlic clove, finely grated

For the squash:

  • 4–5 summer squash (gray zucchini, yellow zucchini, green zucchini — whatever you find)

  • Olive oil

  • Kosher salt

  • Freshly ground black pepper

Instructions

Make the herb drizzle:
In a small bowl, combine the chopped dill, mint, green onions, and capers. Add the vinegar, lemon juice, and olive oil. Stir well, then season with salt and pepper. Taste and adjust — it should be bright, briny, and herby.

Make the lemony labneh:
In another bowl, mix together the labneh, lemon zest, lemon juice, honey, and grated garlic. Stir until smooth. Taste and adjust with more lemon or salt if needed.

Prep and grill the squash:
Slice the squash lengthwise into ¼-inch planks. Drizzle with olive oil and season with salt and pepper. Grill over high heat for 2–3 minutes per side, until tender and grill-marked — you know your grill best.

Assemble the dish:
Spread the lemony labneh across a serving platter. Arrange the grilled squash on top, then spoon the herb drizzle generously over everything.

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