Grilled Yellow Squash And Zucchini Recipes

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GRILLED SQUASH AND ZUCCHINI

A refreshing summer vegetable medley.

Provided by John Cox

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 7



Grilled Squash and Zucchini image

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.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 g

1 yellow squash, sliced
1 zucchini, sliced
1 lemon, zested and juiced
1 tablespoon unsalted butter, cut into chunks
1 teaspoon kosher salt
1 tablespoon ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste

GRILLED ZUCCHINI AND SQUASH

Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.

Provided by Jay Peaslee

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 35m

Yield 6

Number Of Ingredients 6



Grilled Zucchini and Squash image

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.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g

2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 summer squash, thinly sliced
¾ cup butter
1 tablespoon salt
2 tablespoons ground black pepper
2 tablespoons garlic powder

GRILLED SQUASH AND ZUCCHINI

Make a garlic-mayo medley of Grilled Squash and Zucchini at the next barbecue or picnic! Enjoy our Grilled Squash and Zucchini aioli dish in under an hour.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 50m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6



Grilled Squash and Zucchini image

Steps:

  • Mix mayo and garlic until blended. Combine vegetables in large bowl. Add mayo mixture; toss to evenly coat.
  • Refrigerate 30 min.
  • Heat grill to medium-high heat. Add vegetables; grill 3 min. on each side or until tender.
  • Spoon vegetables onto platter; sprinkle with basil.

Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

1/3 cup KRAFT Real Mayo Mayonnaise
3 cloves garlic, minced
2 zucchini, cut diagonally into 1/2-inch-thick slices
1 yellow squash, cut diagonally into 1/2-inch-thick slices
1 yellow pepper, cut into 8 wedges
2 Tbsp. chopped fresh basil

GRILLED AND MARINATED ZUCCHINI AND YELLOW SQUASH RECIPE

"It's amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up. This may seem to be in reverse order-grill, then marinate-but it's a classic Italian technique that creates great results."-Bobby Flay

Provided by Ceezie

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Grilled and Marinated Zucchini and Yellow Squash Recipe image

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.

2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup olive oil
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil

GRILLED YELLOW SQUASH AND ZUCCHINI

I love grilling vegetables, not only because they taste delicious, but I find it quite handy to cook an entire meal outdoors--- and it is nice to avoid heating up the kitchen during the hot summer months. This is a super quick side, no time spent peeling, slicing, or dicing. Just halve your squash, mix up your sauce, and get right down to the grilling business. This recipe (adapted from fooddownunder.com) does not call for any salt, but I really felt it needed some, so I gave the squash a generous sprinkling of kosher salt after it came off the grill. Unless you are watching your sodium intake, I think the flavor definitely benefits from a good dose of salt.

Provided by GaylaJ

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6



Grilled Yellow Squash and Zucchini image

Steps:

  • Halve each squash, but do not peel.
  • Combine sauce ingredients and brush squash with sauce.
  • Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.

Nutrition Facts : Calories 51.7, Fat 4.7, SaturatedFat 0.7, Sodium 1.8, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 0.8

3 -4 small summer squash (combination of zucchini and yellow squash)
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons olive oil
1 tablespoon fresh lemon juice

GRILLED SQUASH AND ZUCCHINI KABOBS

Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 5



Grilled Squash and Zucchini Kabobs image

Steps:

  • Heat grill to medium-high heat.
  • Thread vegetables alternately onto 8 skewers.
  • Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
  • Serve with any remaining sauce.

Nutrition Facts : Calories 110, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

2 large zucchini, cut into 3/4-inch-thick slices
2 large yellow squash, cut into 3/4-inch-thick slices
2 red peppers, cut into 1-1/2-inch pieces
2 red onions, cut into wedges
1 cup KRAFT Original Barbecue Sauce

GRILLED SUMMER SQUASH AND ZUCCHINI

Categories     Mustard     Vegetable     Side     Vegetarian     Backyard BBQ     Squash     Zucchini     Summer     Grill/Barbecue     Vegan     Yellow Squash     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7



Grilled Summer Squash and Zucchini image

Steps:

  • Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
  • Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
  • Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
  • While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

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