"A refreshing summer vegetable medley." — John Cox
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yellow squash, sliced
lemon, zested and juiced
unsalted butter, cut into chunks
ground black pepper, or to taste
cayenne pepper, or to taste
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 minutes. Hubs always turns his nose up when I make zucchini, but not this time. It came out flavorful and crisp/tender, which he appreciated. (I tend to like mine on the soft, well-cooked side). I didn't use the cayenne pepper, preferring to substitute my seasoning of choice which in this case was just some sort of seasoning blend in the cupboard. This will be a repeat. It's nice to keep Hubs happy.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Squash and Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 30
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