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Grilled Summer Squash with Shoyu

Hands-on time 8 mins
Total time 15 mins
Yield Serves 4 (serving size: about 1/2 cup)
Keep the coals hot for cooking this quick and tasty side dish of Grilled Summer Squash with Shoyu. Nama shoyu lends a meaty umami hit to Grilled Summer Squash without overwhelming soy sauce flavor.


  • 2 tablespoons canola oil
  • 2 yellow squash, cut lengthwise into 1/2-inch slices
  • 1 large zucchini, cut lengthwise into 1/2-inch slices
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 teaspoons nama shoyu
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 104
  • fat 7.6 g
  • satfat 0.7 g
  • sodium 219 mg

How to Make It

  1. Preheat grill to medium-high heat. Combine canola oil, yellow squash, and zucchini in a large bowl. Toss well to coat. Sprinkle with pepper and kosher salt. Place vegetables on grill rack coated with cooking spray; grill 7 minutes or until well marked and tender, turning once. Remove from grill; drizzle nama shoyu evenly over vegetables. Sprinkle with chopped fresh cilantro.