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
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 ZUCCHINI AND SQUASH
Aromatic and slightly pungent, basil makes a good companion to a grilled zucchini and squash side dish. Its delicate leaves are best used raw or added at the end of the cooking process.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
- In a large bowl, toss vegetables with oil; season with salt and pepper.
- Grill vegetables until tender, 6 to 8 minutes per side.
- Return vegetables to bowl; toss with basil.
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
Here's how to make grilled zucchini and squash! This basic recipe shows you the grill time, temperature, and perfect seasoning blend.
Provided by Sonja Overhiser
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Slice the zucchini and squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, and kosher salt.
- Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few more pinches kosher salt.
Nutrition Facts : Calories 62 calories, Sugar 2.5 g, Sodium 7.9 mg, Fat 5.6 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 1.3 g, Cholesterol 0 mg
GRILLED ZUCCHINI & SQUASH
This Grilled Zucchini & Squash is unbelievably delicious thanks to an incredible (and incredibly simple) olive oil, herb, and seasoning mixture.
Provided by Christina
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Slice your zucchini and squash into circles 1/3 to 1/2 inch thick. (I would not go any thinner than 1/3 inch.)
- Preheat your grill to medium heat.
- In a large bowl add your vegetable slices, olive oil, and seasonings. Use your hands or a spoon to move around the veggies until they're lightly coated.
- Lay zucchini and squash slices on the grill. We'll use any remaining oil at the end so just leave it in the bowl. Grill for 4 to 5 minutes per side (8 to 10 minutes total) or until you achieve the desired softness.
- Remove from grill and plate. Drizzle remaining oil/herb/seasoning mixture over your grilled zucchini and squash.
Nutrition Facts : Calories 129 kcal, Carbohydrate 7 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 594 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
GRILLED ZUCCHINI SQUASH SPEARS RECIPE | TRAEGER GRILLS
Traeger's grilled zucchini squash spears recipe is a great way to cook veggies on Traeger Wood Pellet Grill. This healthy Traeger Grill recipe is perfect as is, or as supporting side dish.
Provided by Traeger Kitchen
Categories Vegetables
Number Of Ingredients 6
Steps:
- Trim the ends off of the zucchini. Cut each in half lengthwise, then each half lengthwise into thirds.
- In a resealable plastic bag, combine the olive oil, vinegar, thyme, salt, and pepper. Add the zucchini spears and toss to coat well. Let sit until ready to cook
- When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
- Remove the zucchini from the marinade and place directly on the grill grate, cut-side down. Close the lid and cook until grill marks appear and zucchini is tender, 3-4 minutes per side.
- Remove the zucchini from the grill and garnish with more thyme, if desired. Enjoy!
GRILLED SQUASH AND ZUCCHINI KABOBS
Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Thread vegetables alternately onto 8 skewers.
- Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
- Serve with any remaining sauce.
Nutrition Facts : Calories 110, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GRILLED YELLOW SQUASH AND ZUCCHINI
I love grilling vegetables, not only because they taste delicious, but I find it quite handy to cook an entire meal outdoors--- and it is nice to avoid heating up the kitchen during the hot summer months. This is a super quick side, no time spent peeling, slicing, or dicing. Just halve your squash, mix up your sauce, and get right down to the grilling business. This recipe (adapted from fooddownunder.com) does not call for any salt, but I really felt it needed some, so I gave the squash a generous sprinkling of kosher salt after it came off the grill. Unless you are watching your sodium intake, I think the flavor definitely benefits from a good dose of salt.
Provided by GaylaJ
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Halve each squash, but do not peel.
- Combine sauce ingredients and brush squash with sauce.
- Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.
Nutrition Facts : Calories 51.7, Fat 4.7, SaturatedFat 0.7, Sodium 1.8, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 0.8
BBQ GRILLED SQUASH AND ZUCCHINI
Our pastor's daughter fixed this for a cookout we had at his house. We are used to using zucchini in bread only and frying squash. This was something new...different...exciting! I LOVED IT! So I came home and prepared this every time Mom and Dad passed me some fresh veggies outta the garden. It's so simple and cooks right along side your meat on the grill. You will have to start it before the meat and tend it good because it will stick. Give it a try..it's DEEEEElish!
Provided by Redneck Epicurean
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Oil the grill surface or spray with Pam. Preheat grill to medium.
- Cut veggies into spears. Place them in a casserole dish large enough to hold them and roll them around a bit.
- Pour enough bbq sauce onto the spears to coat. Toss to coat evenly. This can also be done in a zip-top bag.
- When the grill is hot, about 10-15 minutes before placing your meat on the grill, place the vegetable spears lengthwise across the grates so they will not slip through. Grill, brushing on extra bbq sauce.
- Cook until heated completely through and done to you liking. I like serving them hot but tender-crisp.
Nutrition Facts : Calories 26.1, Fat 0.3, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 5.5, Fiber 1.8, Sugar 3.6, Protein 2
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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