Grilled Pattypan "Steaks" with Italian Salsa Verde


  • 2 pounds large pattypan squash
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper


  • 1 to 2 garlic cloves (to taste), halved, green shoots removed
  • 1 anchovy fillet, rinsed (optional)
  • 1 tablespoon capers, rinsed and chopped
  • ¼ cup extra virgin olive oil
  • ¾ cup (tightly packed) parsley leaves (25 grams)


  • Salsa-Combine the garlic, salt, anchovy fillet and capers in a food processor or an immersion blender, add the parsley and oil and puree
  • Season to taste with salt and pepper
  • Prepare a hot outdoor grill
  • Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste
  • Grill the pieces for about 5 minutes on each side until they are tender all the way through and beginning to drip
  • Transfer the squash slices to a platter
  • Top each one with a teaspoonful of the salsa, and serve hot or warm

Source: Healthy - Martha Rose Shelman

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