GREEK-STYLE SQUASH
What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. -Betty Washburn, Reno, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.
Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 479mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED GREEK SUMMER SQUASH
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
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
GREEK-STYLE SUMMER SQUASH
Make and share this Greek-style Summer Squash recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
- Put skillet on very low-heat burner.
- Add the oil and garlic; then add the squash.
- Sprinkle the chopped tomatoes over the squash.
- Cook, uncovered, for 10 minutes (do not stir).
- Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
- Do not be alarmed if one side of the squash is browned, that is good and how it should be.
- Uncover and stir carefully (squash should be very tender and you don't want to break it up).
- Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
- Remove from heat.
- Season with salt, pepper, and cayenne to taste; add in the dill and stir.
- Serve immediately.
Nutrition Facts : Calories 83.4, Fat 4, SaturatedFat 0.6, Sodium 7.6, Carbohydrate 11.3, Fiber 3.5, Sugar 6.9, Protein 3.9
GRILLED SUMMER SQUASH
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.
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.
GRILLED SUMMER SQUASH (EASY!)
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
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
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