GRILLED ZUCCHINI AND SUMMER SQUASH
Vegetables with a high water content, like squash, cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. This grilled zucchini and summer squash is a nutritious and mouth-watering side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a grill to medium-high. Meanwhile, trim ends of zucchini and summer squash and cut on the bias into rounds about 1/2-inch thick and 3 inches long. Place in large bowl and toss with oil, using your hands to evenly coat all sides. Season to taste with salt and pepper and toss again.
- Place vegetables in a single layer on grill and cook until browned with grill marks, 4 to 5 minutes on each side. Transfer to platter and serve hot, warm, or at room temperature.
Nutrition Facts : Calories 91 g, Fat 7 g, Fiber 2 g, Protein 2 g
MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH
Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.
Nutrition Facts : Calories 199 g, Fat 14 g, Protein 5 g, SaturatedFat 2 g
GRILLED ZUCCHINI AND SQUASH
Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.
Provided by Jay Peaslee
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
- Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g
BROCCOLINI WITH GRILLED ZUCCHINI AND SUMMER SQUASH
Steps:
- Bring water to a boil. Preheat grill to high heat.
- Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.
- Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.
- Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.
GRILLED SQUASH AND ZUCCHINI
A refreshing summer vegetable medley.
Provided by John Cox
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
- Cook vegetables on the preheated grill until tender, about 30 minutes.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 g
GRILLED SUMMER SQUASH AND ZUCCHINI
Categories Mustard Vegetable Side Vegetarian Backyard BBQ Squash Zucchini Summer Grill/Barbecue Vegan Yellow Squash Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
- Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
- Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
- While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH
I saw Giada De Laurentis of Everyday Italian on the Food Network make this the other day and it looks wonderful. I just bought the ingredients today and can't wait to make it.
Provided by Marie
Categories Vegetable
Time 28m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
- Season with salt and pepper and gradually whisk in the olive oil.
- Slice both of the squash diagonally into 1/4" thick slices.
- Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
- Add all the squash to the remaining marinade in the large bowl and toss to coat.
- Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
- Can also be refrigerated for up to one day to marinate.
- Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
- Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
- Serve hot or at room temperature.
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