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Bagna Cauda Summer Squash

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

Spice up plain old vegetables with this recipe featuring anchovies, garlic and lemon


  • 8 anchovy fillets, minced
  • 6 garlic cloves, minced
  • 8 ounces zucchini, sliced lengthwise 1/4 inch thick
  • 8 ounces yellow squash, sliced lengthwise 1/4 inch thick
  • 1/4 cup artichoke hearts, minced
  • olive oil, as needed
Salt and Freshly ground pepper
  • 1 lemon juiced and zested
  • minced flat-leaf parsley, for garnish


  • 1. In a preheated cast iron skillet over indirect heat at 350º F, heat some olive oil. Add anchovies, artichokes and garlic into the olive oil in the skillet. Cook until the garlic starts to turn golden, about 10 minutes. Remove from the heat.
  • 2. Convert the EGG to direct heat using a cast iron grate and increase the heat to 400º F. Brush the zucchini and squash slices with olive oil and season with salt and pepper. Grill until they are just tender and nicely charred, about 2 minutes per side. Transfer the zucchini and squash to a platter.
  • 3. Rewarm the anchovy dressing and add the lemon zest, lemon juice and minced parsley. Drizzle the warm bagna cauda over the grilled zucchini and squash, sprinkle with parsley leaves and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828