- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Grilled zucchini and yellow squash are dressed in a spicy sauce of tomatillos, pistachios, and charred serrano chiles.
Ingredient:
- 5 medium scallions, root ends trimmed
- 3 medium tomatillos (about 6 ounces), husks removed, tomatillos rinsed
- 2 medium serrano chiles, stemmed
- 8 garlic cloves (unpeeled), plus 1/4 teaspoon grated garlic, divided
- 1 cup unsalted dry-roasted pistachios, plus chopped pistachios, for garnish
- 1 cup chopped fresh cilantro leaves and tender stems, plus whole cilantro leaves, for garnish
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 pounds medium-size mixed summer squash (about 3 squash), halved lengthwise and cut crosswise into 3-inch pieces
- 3 tablespoons olive oil, divided, plus more for drizzling
- 2 tablespoons fresh lime juice
- Flaky sea salt, for garnish
