Smoked Zucchini And Squash Recipes

GRILLED ZUCCHINI AND SQUASH

Grilled Zucchini and Squash image

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

Ingredients

2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 summer squash, thinly sliced
¾ cup butter
1 tablespoon salt
2 tablespoons ground black pepper
2 tablespoons garlic powder

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

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Marinated and Grilled Zucchini and Summer Squash image

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

Ingredients

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and black pepper
1/3 cup extra virgin olive oil
3 large zucchini
3 large yellow squash

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.

SMOKED ZUCCHINI AND SQUASH

Smoked Zucchini and Squash image

This is a smoky twist on an old favorite.

Provided by Man Ho

Categories Side Dish Vegetables Tomatoes

Time 3h20m

Yield 6

Number Of Ingredients 6

Ingredients

1 (16 ounce) bottle zesty Italian dressing
3 yellow squash, cut into 1/2-inch pieces
3 zucchini, cut into 1/2-inch pieces
2 cups cherry tomatoes
1 bunch spring onions, minced
wood chips, soaked

Steps:

Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 16.6 g, Fat 27.5 g, Fiber 4.8 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 1239.3 mg, Sugar 5.8 g

SIMPLE SQUASH AND SAUSAGE

Simple Squash and Sausage image

"Dinner doesn't get any easier than this stovetop meal for two that I created one night," relates Lela Rauch from Oakland, Michigan. "My husband insisted that I remember the colorful combination so that I could make it again."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
2 tablespoons apricot preserves

Steps:

In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

Nutrition Facts : Calories 495 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1295mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 18g protein.

BBQ GRILLED SQUASH AND ZUCCHINI

BBQ Grilled Squash and Zucchini image

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

Ingredients

1/2-1 cup kraft honey barbeque sauce (this is specifically what Donna used, but any HONEY bbq will do)
5 -10 medium squash or 5 -10 medium zucchini

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

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