Summer Squash-amole

Summer Squash-amole
  • 1Servings


  • 6 unpeeled cloves garlic
  • 1/4 cup EVOO
  • 1 pound yellow summer squash, sliced lengthwise
  • 1 pound zucchini, sliced lengthwise
  • 1 sweet onion, thickly sliced
  • Salt and pepper
  • 1 cup grated parmesan cheese
  • 1 cup toasted walnuts
  • 2 tablespoons fresh thyme leaves
  • Tortilla chips, for serving


Wrap garlic with 1 tbsp. EVOO in foil and grill until tender, about 20 minutes; squeeze cloves from skins. Brush squash, zucchini and onion with remaining 3 tbsp. EVOO; season with salt and pepper. Grill until charred, 10 minutes. Using a food processor, puree veggies with parmesan, walnuts, thyme and garlic. Serve with chips.