Grilled Summer Squash with Herbs

Serves: 4-6
Ingredients
2 lbs. assorted summer Squash (green zucchini, yellow, patty pan, etc.), cut lengthwise
1/4 cup Pistachio or Avocado Oil (or high temp oil)
1/4 cup Pistachios, crushed
2 cloves Garlic, minced
1/3 cup Breadcrumbs or Panko
1/2 tsp. crushed Red Pepper
Juice of 1 Lemon
2 T minced Oregano, Parsley and Tarragon

Kosher Salt
Zest of 1 Lemon

Method

1. Prepare Grill (Medium hot fire)
2. Place squash on a baking sheet or two and brush with the oil. Sprinkle salt. Turn over and do the same. Set aside while grill heats up.
3. In a skillet over medium heat, toast the pistachios, shaking the pan often until they smell toasty 2-3 minutes. Place into a bowl and set aside.
4. Return the pan to medium and add 3 T of the oil.
5. Add garlic and sauté about 30 seconds to 1 minute, but do not let burn.  Add breadcrumbs and red pepper flakes.
6. Place into the bowl with pistachios and toss. Add 3 T oil, lemon juice and herbs. Toss together. Set aside.
7. Grill squash until slightly charred, turning once, 3-4 minutes each side. Remove from heat onto a serving platter.
8. Spoon the herb and nut mixture over the squash and top with lemon zest.
9. Serve immediately.