Grilled Or Oven Yellow Zucchini Squash Food

GRILLED SQUASH AND ZUCCHINI

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.

ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH

Steps:

• Preheat oven to 450.
• Grease roasting pan with olive oil.
• Chop zucchini and yellow squash and put into large bowl.
• Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
• Pour squash into roasting pan and spread it out until it evenly covers the pan.
• Bake 15 to 20 minutes, stirring once until cooked through.

GRILLED ZUCCHINI AND SQUASH

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.

GRILLED YELLOW SQUASH

Steps:

• Preheat the grill for medium heat.
• Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
• Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
• Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

GRILLED ZUCCHINI & YELLOW SQUASH

Steps:

• Preheat grill for 10 minutes.
• Arrange potatoes, zucchini& squash, alternating each on 24x18 inch double thickness of heavy-duty aluminum foil.
• Place onion rings over the top of vegetables.
• Sprinkle Zesty Italian dressing over the top.
• Sprinkle with salt, pepper and Italian seasoning.
• Slice the butter into thin slices and lay over the top.
• Add ice cubes.
• Wrap tightly (a drugstore wrap).
• Cook at medium with hood closed until vegetables are tender, 20 to 25 minutes, turning package on its side half-way through cooking.

EASY GRILLED ZUCCHINI AND SQUASH FOIL PACKETS

Steps:

• Mix mustard, butter, Parmesan, basil and garlic powder in a large bowl until well blended.
• Add zucchini, squash and onions; toss to coat well.
• Divide vegetable mixture evenly among sheets of aluminum foil.
• Bring up sides of foil; double fold top and ends to tightly seal each packet.
• Grill packets over medium-high heat 10 to 12 minutes or until zucchini is tender.
• Sprinkle with additional Parmesan cheese before serving, if desired.

GRILLED OR OVEN YELLOW & ZUCCHINI SQUASH

Steps:

• Place zucchini, squash, onion and garlic in heavy pan. (I use an aluminum 9 x 13 pan.).
• Drizzle olive oil and butter over ingredients.
• Add seasonings.
• Grill over medium heat for 20-30 minute.
• (You may do this in the oven at 350* for 30 min.).

GRILLED ZUCCHINI AND SQUASH

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.

GRILLED ZUCCHINI & SQUASH

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.

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

GRILLED TERIYAKI ZUCCHINI AND YELLOW SQUASH

Steps:

• Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
• Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
• When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.

GRILLED AND MARINATED ZUCCHINI AND YELLOW SQUASH RECIPE

Steps:

• Heat grill to high.
• Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
• Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.

EASY ZUCCHINI FRITTERS RECIPE

Steps:

• In a large bowl, add the shredded zucchini and sprinkle lightly with salt. Allow the zucchini to stand for 10 minutes.
• Use your hands to squeeze out as much liquid from the zucchini as possible.
• Add the zucchini to a separate large bowl. Then add all-purpose flour, beaten eggs, sliced green onions, salt, and pepper.
• Stir until the mixture is combined.
• In a large non-stick skillet over medium heat, add oil. Once hot, scoop about 3 tablespoons of the mixture to the pan.
• Press it into rounds. Repeat with the rest of the mixture, spacing them out about 2 inches apart.
• Cook the first side for 2-3 minutes, then flip and cook the other side for about 2 minutes until golden brown.
• Transfer the fritters to paper-towel-lined plate. Serve and enjoy!

GRILLED ZUCCHINI

Steps:

• Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
• Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
• Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
• Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
• Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!

GRILLED SUMMER SQUASH OR ZUCCHINI, ONION, & TOMATOES

Steps:

• 1. For marinade: In a 3 qt rectangular baking dish, whisk together vinegar, oil, garlic, oregano and 1/4 tsp salt. Add squash, zucchini, onion, stirring to coat. Marinate at room temperature 10 minutes. 2. Meanwhile, lightly coat in grill pan with nonstick cooking spray. Preheat grill pan on a grill directly over medium coals 15 seconds. Using a slotted spoon, remove squash and onion from marinade and place in the grill pan. Reserve marinade. Grill vegetables 5-6 minutes or just until tender and lightly browned, stirring occasionally. Stir in the tomatoes. Grill 1 minute more or until tomatoes are heated through. (For a gas grill, preheat grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed. Cover and grill as directed.) Remove vegetables, place on a serving platter. Drizzle reserved marinade over vegetables. Toss to combine.

HERB-GRILLED ZUCCHINI AND YELLOW SQUASH

Steps:

• 1. Brush all sides of zucchini and squash w/ oil. In small bowl, combine spices, garlic, salt & pepper.
• 2. Sprinkle spice mix over cut sides of zucchini & ssquash. Oil grill grates. Heat grill to medium.
• 3. Place zucchini and squash, cut-sides down onto grill. Grill 8-12 mins or until crisp-tender, turning once. Cut zucchini and squash in 1/2 to serve.

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.