Grilled Teriyaki Zucchini And Yellow Squash

1. 1

   Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.

2. 2

   Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.

3. 3

   When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.

No nutritional information available.

No additional tips available.