Grilled Squash and Zucchini

Grilled Squash and Zucchini

John Cox

"A refreshing summer vegetable medley."
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Ingredients

45 m servings 54 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

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 minute...

Most helpful critical review

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

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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 minute...

We love this! We have it every week.

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

Baked in the oven at 375 in a covered pan until tender. If you don't like things spicy, you better reduce the peppers!

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

It came out more spicy than expected; but otherwise, I loved this. Next time I'll use less cayenne pepper though.

What a momma does to do for her squash loving kiddo ;-) Recipe was easy to follow, I didn't try myself because of allergies, so I'm basing this off the 4 girls that would eat it. I did doubled t...

My husband really likes this. We slice the squash lengthwise, so they won't fall through the grill. The thinner the better, as it will also crisp, and the crunchy texture around the edges is n...

Who doesn't love zucchini and yellow squash together in a nice light dish? I have been making mine this way forever, it seems. Last night, I wanted to switch it up and use red onion in place of ...

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