Grilled Squash and Zucchini

Grilled Squash and Zucchini

4 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
John Cox
Recipe by  John Cox

“A refreshing summer vegetable medley.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. 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.
  3. Cook vegetables on the preheated grill until tender, about 30 minutes.

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Reviews (4)

Rate This Recipe
naples34102
14

naples34102

It's the middle of a snowy Wisconsin winter but I didn't let that stop me from making this. I followed the directions with the foil pouch, but just slipped it in a 350 degree oven for 15 minutes. Hubs always turns his nose up when I make zucchini, but not this time. It came out flavorful and crisp/tender, which he appreciated. (I tend to like mine on the soft, well-cooked side). I didn't use the cayenne pepper, preferring to substitute my seasoning of choice which in this case was just some sort of seasoning blend in the cupboard. This will be a repeat. It's nice to keep Hubs happy.

RainbowJewels
2

RainbowJewels

So, so good! I have never used cayenne pepper on my zucchini & squash before, but that little bit of heat was really tasty.

Donna
1

Donna

Too much lemon, red pepper and black pepper. I will not make this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 54 cal
  • 3%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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