Recipe by Jay Peaslee
"Squash and zucchini wrapped in a foil package on the grill. Great when served with steak."
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zucchini, halved lengthwise and cut in 1/4 inch slices
summer squash, thinly sliced
ground black pepper
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!
The measurements of tablespoons just didn't sound right to me so I used teaspoons of spices and it came out very good. I will make this again adding mushrooms, onion, and red bell peppers.
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!
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
I followed the recipe exactly except put mine in a 350 oven for 15 minutes. very good!!!
I added some julienned carrots to this vegetable dish. Instead of grilling, I opted to make the veggies by steaming instead of grilling in all the butter. I left out the black pepper and garlic powder, choosing instead to saute some minced garlic in about 1 Tbsp of butter, and drizzled it on top of the veggies, followed by a sprinkling of freshly grated parmesan cheese.
This was good, but when I started making it I thought the amounts of butter and seasonings was WAY too much, so I cut those amounts in half and it was STILL too much! Next time I'll try cutting it down to 1/2 stick of butter and a teaspoon each of salt, pepper and garlic powder and it should be really good.
This was yummy. I cut down on the butter and added fresh red onions to the mix. I eyeballed the suggested seasonings and in addition added some Italian seasonings. This recipe turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Zucchini and Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 210
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