Grilled Summer Squash With Fettuccine Recipes

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GRILLED SUMMER SQUASH WITH FETTUCCINE



Grilled Summer Squash With Fettuccine image

Make and share this Grilled Summer Squash With Fettuccine recipe from Food.com.

Provided by Outta Here

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 medium zucchini
2 medium summer squash
3 tablespoons olive oil
2 garlic cloves, peeled and minced
1 shallot, peeled and minced
3 tablespoons fresh basil, minced
fresh ground pepper, to taste
3 tablespoons unsalted butter, softened
1/4 teaspoon salt
8 ounces fettuccine pasta, cooked
1/2 cup parmesan cheese (shredded)
2 tablespoons fresh parsley, minced

Steps:

  • Cut the ends off the squashes. Cut into 1 1/2 inch chunks. Combine the olive oil, garlic and shallot, 1 tbls. basil and black pepper. Pour over the squash to coat. Cover and marinate about 1 hour.
  • Cream together the butter, remaining basil, pepper and salt. Set aside.
  • Place the vegetables in a grilling basket, or thread onto skewers. Grill over medium-hot coals (or preheated gas grill) 10 minutes, turning occasionally.
  • Drain the pasta and put back into the hot pan. Add the basil butter and vegetables, removing the skewers if used. Stir in the Parmesan and parsley. Serve immediately.

SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP



Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
1 cup arugula leaves
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Grilled Shrimp, recipe follows
2 large cloves of garlic, chopped
1/2 cup extra-virgin olive oil
16 large head-on Jumbo shrimp in the shell, shells split down the back
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
  • Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

GRILLED SUMMER SQUASH



Grilled Summer Squash image

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.

TRI-COLOR SUMMER SQUASH ON THE GRILL



Tri-Color Summer Squash on the Grill image

If you're on a diet that forbids fried squash and you miss it you have to try this. If you're not on a special diet you'll want to try it anyway because its delicious. I allow 1-2 squash per person depending on size. Don't worry about having too much because the leftovers are good chopped into green salads or pasta salads or with Italian dressing (try Recipe #213989 ), as a snack. White patty pan squash can be hard to find if you don't grow them yourself, but the taste will be just as good with only 2 colors. You could use whole, baby squash, but the sizes I suggest -- where the seeds have begun to develop but have not yet begun to harden -- have more flavor. Note -- prep time does not include marinating time.

Provided by 3KillerBs

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 zucchini (8-10 inches)
3 yellow squash (8-10 inches)
3 pattypan squash (6-7 inches diameter. I prefer the white variety)
1/2 cup olive oil
1/2 teaspoon garlic powder
2 teaspoons italian seasoning
salt and pepper
grated parmesan cheese (optional)
horseradish sauce (optional)

Steps:

  • Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
  • Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
  • Drain and reserve the marinade.
  • Grill in batches over medium-high heat.
  • Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
  • Salt and pepper to taste.
  • Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.

Nutrition Facts : Calories 191.2, Fat 18.4, SaturatedFat 2.6, Sodium 20, Carbohydrate 6.7, Fiber 2.2, Sugar 3.5, Protein 2.4

GRILLED SUMMER SQUASH



Grilled Summer Squash image

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

2 medium yellow summer squash, sliced
2 medium sweet red peppers, sliced
1 large sweet onion, halved and sliced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

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 SUMMER SQUASH



Grilled Summer Squash image

We were having a grilled dinner using up some chicken, beef, & pork I had in the freezer to free up space for Thanksgiving and came up with this recipe for summer squash. Very simple and tasty.

Provided by Chippie1

Categories     Vegetable

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

2 summer squash or 2 yellow squash, sliced
1 medium onion, sliced into rings
1/2 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon olive oil (for drizzling)

Steps:

  • Preheat Grill.
  • Arrange veggies on a piece of aluminum foil large enought to form a packet.
  • Sprinkle pepper, garlic powder,& salt over veggies.
  • Slice butter into desired pieces and place on top of veggies.
  • Drizzle with olive oil.
  • Seal packet leaving enough room for veggies to steam.
  • Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

Nutrition Facts : Calories 119.1, Fat 9.5, SaturatedFat 5.1, Cholesterol 20.4, Sodium 252.3, Carbohydrate 8.5, Fiber 2.1, Sugar 4.5, Protein 2.1

GRILLED GREEK SUMMER SQUASH



Grilled Greek Summer Squash image

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

2 medium zucchini, unpeeled, cut into 2x1/2-inch strips
2 medium yellow summer squash, unpeeled, cut into 2x1/2-inch strips
1/4 cup purchased Greek vinaigrette salad dressing
1/4 to 1/2 teaspoon crushed red pepper flakes
2 medium tomatoes, chopped
2 tablespoons crumbled feta cheese

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 (EASY!)



Grilled Summer Squash (Easy!) image

This grilled squash recipe is a little different in that you don't have to slice up your squash prior to grilling, it still cooks up great. Plus it seems to be much easier.

Provided by RHOS6577

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

4 summer squash (1 1/2 to 2 pounds give or take)
1/4 cup olive oil
chopped fresh parsley
kosher salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • Preheat the grill w/all burners on high for 10 minutes (lid down).
  • Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
  • Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
  • Turn the squash as needed.
  • Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 150.7, Fat 13.8, SaturatedFat 1.9, Sodium 4.2, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4

GRILLED DIJON SUMMER SQUASH



Grilled Dijon Summer Squash image

A niece gave this mustard-seasoned squash recipe to me. My husband, Doug, and our three grandchildren love the zesty flavor and slightly crunchy texture. The kabobs are perfect partners to any grilled meat and reheat easily.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons red wine vinegar
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium zucchini, cut into 1/2-inch slices
2 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onions, quartered
1 small sweet red pepper, cut into 2-inch pieces
1 small sweet yellow pepper, cut into 2-inch pieces
6 to 8 whole fresh mushrooms
6 cherry tomatoes

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade. , Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender.

Nutrition Facts :

GRILLED SUMMER SQUASH AND TOMATOES WITH ANGEL HAIR PASTA



Grilled Summer Squash and Tomatoes With Angel Hair Pasta image

This is so simple and so good. I make this on an indoor grill, but it can be made on an outside grill or in a stovetop grill pan. This is adapted from a recipe in Everyday Food Magazine (#3), and the original recipe is pasta and cheese-less and also includes grilled chicken. Sometimes I also make it that way.

Provided by Vino Girl

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces uncooked angel hair pasta
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon dried basil
2 small yellow squash or 2 small zucchini, halved lengthwise
3 medium tomatoes, halved
salt, to taste
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Cook pasta according to package, drain.
  • In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
  • Set aside.
  • Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
  • Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
  • Remove from grill and allow to cool enough for you to handle.
  • Cut the veggies into bite-sized pieces.
  • Toss pasta and vegetables together in a large serving bowl.
  • Top with cheese.

Nutrition Facts : Calories 356, Fat 9.9, SaturatedFat 2.1, Cholesterol 4.4, Sodium 100.2, Carbohydrate 56, Fiber 5.8, Sugar 9.7, Protein 12.9

GRILLED SUMMER VEGETABLE PASTA



Grilled Summer Vegetable Pasta image

Farmers market favorite! Tomatoes, eggplant, squash and more create a fresh-tasting meatless main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

8 oz uncooked linguine
4 medium tomatoes, chopped
1/3 cup coarsely chopped fresh basil leaves
6 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 cloves garlic, finely chopped
1/2 eggplant, cut into 1/2-inch slices
1 medium red bell pepper, quartered
1 medium yellow summer squash, cut in half lengthwise
1 medium onion, cut into 1/2-inch slices
4 oz chèvre (goat) cheese, crumbled
1/3 cup shredded fresh Parmesan cheese

Steps:

  • Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
  • Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
  • In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
  • Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
  • Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
  • Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.

Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 20 mg, Fat 3, Fiber 5 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g

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Directions. Preheat grill to medium-high heat. Combine baby zucchini and baby yellow squash in a large bowl. Add ­olive oil, kosher salt, and black pepper; toss well. Place ­vegetables on a grill rack coated with cooking spray. Grill 5 minutes on each side or until lightly charred and tender.
From myrecipes.com


GRILLED SUMMER SQUASH WITH FETTUCCINE RECIPE - WEBETUTORIAL
Grilled summer squash with fettuccine is the best recipe for foodies. It will take approx 80 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled summer squash with fettuccine at your home.. The ingredients or substance mixture for grilled summer squash with fettuccine recipe that are useful to cook such type of recipes are:
From webetutorial.com


GRILLED SUMMER SQUASH KEBABS | EASY WEEKNIGHT RECIPES
2021-08-09 In a mixing bowl combine olive oil, garlic, thyme, and oregano; whisk until completely incorporated. Brush the skewered veggies with the oil mixture. Season with salt and pepper. Transfer to preheated grill; grill for 12 to 15 minutes, or until vegetables are tender, turning skewers occasionally.
From easyweeknightrecipes.com


GRILLED SUMMER VEGETABLE PASTA RECIPE - LIFEMADEDELICIOUS.CA
2013-06-07 1. Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package. 2. Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside. 3. In small bowl, mix remaining 2 tablespoons oil and the garlic.
From lifemadedelicious.ca


PASTA WITH GRILLED ZUCCHINI AND SUMMER SQUASH - SANDRA VALVASSORI
2020-07-15 Grill, turning once about 6-8 minutes total. Heat a large pan over medium-low and add the pine nuts. Cook, stirring frequently, until golden in spots, about 3 minutes. Stir in the butter and let it cook until it begins to brown, about 2 minutes. Add the 3 tablespoons of olive oil and the smashed garlic cloves.
From sandravalvassori.com


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