• 1 tablespoon Dierbergs butter
• ½ cup Dierbergs chopped pecans
• Coarse salt and freshly ground black pepper
• 2 medium homegrown zucchini, halved lengthwise
• 1 medium homegrown yellow squash, halved lengthwise
• 3 tablespoons Dierbergs extra virgin olive oil
• 1 teaspoon freshly grated lemon peel
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme leaves
• ¼ cup Dierbergs crumbled cheese (goat, feta, gorgonzola, or blue)

In small skillet, melt butter over medium heat. Add pecans and season with salt and pepper; cook stirring often until fragrant, about 4 to 5 minutes. Transfer to plate; set aside to cool.

 

Brush squash with 1 tablespoon of the olive oil. Place on grid over medium-high heat; grill, turning frequently until tender and lightly charred, about 6 to 8 minutes.

 

Cut squash into bite-size pieces. Place in serving bowl.

 

In 1-cup glass measure, combine remaining 2 tablespoons olive oil, lemon peel and juice, and thyme. Drizzle over veggies; toss gently until well mixed. Sprinkle cheese and pecans over top.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 133
Cholesterol: N/A
Fat: 13 g
Sodium: 24 mg
Carbohydrates: 3 g
Protein: 2 g
Fiber:
Saturated Fat: N/A