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Grilled Zucchini with Buttermilk-Basil Dressing
Ingredients
  • 5 tablespoons buttermilk
  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons white-wine vinegar
  • 1 garlic clove, minced
  • 1 cup packed fresh basil leaves
  • ⅓ cup coarsely grated Parmesan
  • Coarse salt and ground pepper
  • 4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into ¼-inch slices
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