Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

You can use either all yellow squash or zucchini, but the dish is prettiest with a combination of the two.

Recipe by Cooking Light July 2004


Recipe Summary

6 servings (serving size: 2 squash halves)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • Combine the first 6 ingredients in a 13 x 9-inch baking dish. Add 1/2 teaspoon salt. Make 3 diagonal cuts 1/4-inch deep across cut side of each squash and zucchini half. Place squash and zucchini halves, cut sides down, in baking dish. Marinate squash and zucchini at room temperature for 15 minutes.

  • Remove squash and zucchini from marinade, and discard marinade. Place squash and zucchini on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender. Sprinkle evenly with 1/4 teaspoon salt.

Nutrition Facts

45 calories; calories from fat 30%; fat 1.5g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 2.1g; carbohydrates 7.7g; fiber 2.9g; iron 0.8mg; sodium 202mg; calcium 41mg.