Grilled Zucchini Spirals with Rustic Pesto



Summer squash overload?

If you are like me, you’ve  roasted it, baked it, sliced it, diced it. Perhaps you’ve even tried spiraling it!  But, have you tried GRILLING the spirals? Well now is the time.

This amazing, easy to make and delicious grilled zucchini spirals with rustic pesto is a huge crowd pleaser even with people who are telling you they can’t possible eat any more summer squash. You can make this as a main dish, it’s great for your vegan and paleo friends.

spiralerReady to try it? Of course you are…

But first…do you have a vegetable spiral slicer? I use the Gefu Spirelli Spiral Slicer from Bed Bath and Beyond. My sister gave it to me for my birthday, it is awesome!



  • 4 cups green zucchini spirals
  • 4 cups yellow squash spirals
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 cup basil leaves
  • 2 garlic cloves
  • 1/4 cup roasted, salted sunflower seeds
  • 1 tablespoon olive oil


photoGrilled Zucchini Spirals

  1. Preheat your grill to about 400 degrees
  2. Place the green and yellow squash spirals in a mesh grilling pan
  3. Drizzle 2 tablespoons of olive oil and 1 teaspoon of kosher salt on top
  4. Grill over medium-high heat for 20-25 minutes, covered. Stir occasionally to ensure  all the spirals are cooked through.
  5. While the spirals are cooking, make the rustic pesto.
  6. When the spirals are finished, remove from grill and spread over the rustic pesto.
  7. Toss until fully incorporated.
  8. Serve immediately!

Rustic Pesto

photo 2I use my Kuhn Rikon Swiss Pull Chop to make this amazing pesto.  You can also use a food processor, but don’t over process. If you have another chopper, use that. Or, you can even use a very sharp knife and chop finely.

  1. Place the basil leaves, garlic cloves, sunflower seeds and olive oil in your chopper.
  2. Spin and chop until the leaves and sunflower seeds are chopped well.
  3. photo 1Place the rustic pesto in a pasta dish and set aside until the grilled spirals are ready.



Healthy Broccoli and Grape Salad

BroccoliGrapeSaladLose the bacon, ditch the raisins, move over to a fresh salad that everyone will love. This is an easy to make, sweet and crunchy broccoli salad recipe that serves up as a great side for a picnic potluck or as a stand alone lunch at the office.


  • 1 large head of broccoli cut up into 8 cups of small florets
  • 1/4 cup diced red onion
  • 3 cups sliced red grapes
  • Juice of 1 Lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • dash of freshly ground pepper
  • 3/4 cup mayonnaise or vegan mayonnaise
  • 1 teaspoon agave syrup
  • 1/4 cup roasted, salted sunflower seeds


  1. Wash and dry the broccoli. Cut up into small, bite-sized florets.  I large head should make about 8 cups, two small heads just about the same. Place in a large mixing bowl.
  2. Dice prettily, about half a red onion – this will most likely give you 1/4 cup diced.  Drop it in the bowl.
  3. Wash and dry a large bunch of grapes.  Slice the grapes in half until you have 3 cups worth.  Put it in the bowl.
  4. Squeeze the juice of 1 lemon on top of the veggies.  Make sure you catch the seeds so they don’t go into the bowl
  5. Sprinkle the salt, onion powder, and a dash of freshly ground pepper  over the top of the veggies.
  6. Add the mayo and agave syrup and stir until all the veggies are incorporated into the mixture.
  7. Add the sunflower seeds and stir.  Taste the mixture and see if you need a touch more salt.
  8. Sprinkle a few extra sunflower seeds on top when serving to make it extra pretty.