It’s finally happened; I’ve found a summer squash recipe that’s worth making because it tastes good, not merely because it gets rid of excess squash. (Actually, I do like summer squash in Ratatouille, but the squash blends in to that mixture.) Even better, the winning recipe, Broiled Squash with Thyme, couldn’t be easier. Here it is, an adaptation of one from Patricia Wells’ Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy. She used zucchini.
Broiled Squash with Thyme
- Olive oil
- 4 medium summer squash (about 6 inches long)
- Coarse salt
- 1 tablespoon fresh thyme leaves
- Preheat broiler, and cover broiler rack with aluminum foil. Lightly brush foil with oil.
- Cut squash into lengthwise slices of fairly uniform thickness (a little less than 1/4 inch). Place slices side by side but not overlapping on broiler rack. Brush generously with olive oil, and sprinkle with salt.
- Place squash about 4 inches from broiler, and broil about 4 minutes, just until they start to brown.
- Remove pan from broiler. Turn slices, brush tops with oil and sprinkle with salt. Return to broiler, and again broil until slices begin to brown.
- Layer slices in serving dish. Drizzle the excess oil from the foil over the squash, and sprinkle with thyme leaves. Serve warm or at room temperature. Makes 4-6 servings.
Note: Recipe also should work on hot grill over coals, but I haven’t tried it. If I did, I’d probably use a grill basket of some kind so as not to lose the squash between the grill’s bars. And I’d probably be stingier on the oil while grilling to avoid flare-ups, and then drizzle a little extra over the squash when they’re done.