GRILLED SUMMER SQUASH
Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED GREEK SUMMER SQUASH
Perfect for summer, this blend of grilled summer vegetables gets a Mediterranean flare with feta cheese and bottled Green vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 8
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In large bowl, combine zucchini, summer squash, salad dressing and pepper flakes; toss to coat. Place zucchini and squash in grill basket (grill "wok"). Reserve mixture in bowl.
- When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until vegetables are tender, stirring occasionally.
- Add tomatoes to mixture in bowl; toss to coat. Add warm zucchini and squash; toss to coat. Sprinkle with cheese. Serve with slotted spoon.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 100 mg, Sugar 3 g
GRILLED SUMMER SQUASH
Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.
GREEK-STYLE SQUASH
What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. -Betty Washburn, Reno, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.
Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 479mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED YELLOW SQUASH
This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.
Provided by Sarah Stephan
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the grill for medium heat.
- Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
- Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
- Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 4.2 g, Fat 14.2 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 2 g, Sodium 2.1 mg
GRILLED & MARINATED SUMMER SQUASH
Make and share this Grilled & Marinated Summer Squash recipe from Food.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a container that is long enough to hold squash slices, mix water, tamari, sugar and ginger to make a marinade and set aside.
- Brush some olive oil on one side the squash slices.
- Grill the squash slices with the oiled side down for a few minutes. Brush the top side of squash slices as well.
- When the bottom side is done, flip the squash slices and grill the other side.
- Transfer the squash slices to the marinade and set aside at room temperature or in the refrigerator while you grill the other food or prepare other dishes.
- Infuse love and serve!
Nutrition Facts : Calories 36.3, Fat 0.2, SaturatedFat 0.1, Sodium 506.8, Carbohydrate 7.6, Fiber 1.3, Sugar 5.5, Protein 2.2
GREEK-STYLE SUMMER SQUASH
Make and share this Greek-style Summer Squash recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
- Put skillet on very low-heat burner.
- Add the oil and garlic; then add the squash.
- Sprinkle the chopped tomatoes over the squash.
- Cook, uncovered, for 10 minutes (do not stir).
- Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
- Do not be alarmed if one side of the squash is browned, that is good and how it should be.
- Uncover and stir carefully (squash should be very tender and you don't want to break it up).
- Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
- Remove from heat.
- Season with salt, pepper, and cayenne to taste; add in the dill and stir.
- Serve immediately.
Nutrition Facts : Calories 83.4, Fat 4, SaturatedFat 0.6, Sodium 7.6, Carbohydrate 11.3, Fiber 3.5, Sugar 6.9, Protein 3.9
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- Heat gas or charcoal grill. In small bowl, mix 2 tablespoons of the oil, the vinegar, chopped basil, mustard, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
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