Grilled Zucchini and Squash

Grilled Zucchini and Squash

76 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Jay Peaslee
Recipe by  Jay Peaslee

“Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat grill for medium-high heat.
  2. 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.
  3. Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

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Reviews (76)

Rate This Recipe
Trish
462

Trish

I would give it five stars after my personal modifications...if you want your vegetables to still be 'tender-crisp' or simply have some firmer texture but still have the 'bitterness' cooked out, then cut the slices thicker or lengthwise. I do not use butter...rather I toss my veggies in olive oil and toss in some slices onions, minced garlic, and diced tomatoes. I also sprinkle some sea salt and black pepper over everything and then wrap it all up in the foil and throw on my griddle/grill on the stovetop (too cold for grilling right now). About 20 minutes...perfect side dish!

Donna
147

Donna

Very good for my Weight Watchers plan! I omitted the butter though (3/4 cup, wow that's a lot) and used I Can't Believe It's Not Butter spray. I added minced garlic, chopped onion, green peppers, and italian seasoning. Followed the advice on reducing the salt/pepper and it was delicious!

Sonya
112

Sonya

This was a pretty good recipe ofcourse I tinkered with it and added some stuff to it like chopped garlic, tomatoes, and chopped green onions and it was superb. The whole family loved it even my little ones who are picky. Thanks, sonya

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 234 cal
  • 12%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 6.7 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1335 mg
  • 53%

Based on a 2,000 calorie diet

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