No Mess Squash On The Barbeque Food
TRI-COLOR SUMMER SQUASH ON THE GRILL
If you're on a diet that forbids fried squash and you miss it you have to try this. If you're not on a special diet you'll want to try it anyway because its delicious. I allow 1-2 squash per person depending on size. Don't worry about having too much because the leftovers are good chopped into green salads or pasta salads or with Italian dressing (try Recipe #213989 ), as a snack. White patty pan squash can be hard to find if you don't grow them yourself, but the taste will be just as good with only 2 colors. You could use whole, baby squash, but the sizes I suggest -- where the seeds have begun to develop but have not yet begun to harden -- have more flavor. Note -- prep time does not include marinating time.
Provided by 3KillerBs
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
- Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
- Drain and reserve the marinade.
- Grill in batches over medium-high heat.
- Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
- Salt and pepper to taste.
- Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.
Nutrition Facts : Calories 191.2, Fat 18.4, SaturatedFat 2.6, Sodium 20, Carbohydrate 6.7, Fiber 2.2, Sugar 3.5, Protein 2.4
NO MESS SQUASH ON THE BARBEQUE
This is the way my Dad cooked summer squash on the grill. I have modified it a bit over the years, but it continues to be a tasty-easy no-mess way to cook yellow squash and zucchini on the grill to go with your burgers, steaks, or pork.
Provided by Bud
Categories Grilled Zucchini
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to medium heat. Cut two sheets of heavy duty aluminum foil, each approximately 18 inches long.
- Place the yellow squash, zucchini, tomatoes, onion, and garlic in the center of one sheet of aluminum foil. Drizzle with olive oil; season with salt and pepper. Place second sheet of foil on top of vegetables. Fold edges together tightly to seal packet.
- Place packet on the top rack of the preheated grill. Cook for 15 minutes. Turn packet over and continue to cook until vegetables are tender, 15 to 20 minutes.
- Carefully cut an "X" into top of packet and pour vegetables and juices into serving bowl. Garnish with parsley.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 7.9 g, Fat 4.9 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 11.3 mg, Sugar 2.7 g
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