Tri-Color Summer Squash On The Grill – a delicious recipe with zucchini, yellow squash, diameter, olive oil, garlic powder, italian seasoning. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
2
Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler).
3
Drain and reserve the marinade.
4
Grill in batches over medium-high heat.
5
Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
6
Salt and pepper to taste.
7
Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream), at the table.
279
kcal
Calories
30
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 zucchini (8-10 inches), 3 yellow squash (8-10 inches), 3 pattypan squash (6-7 inches diameter. I prefer the white variety), 1/2 cup olive oil, and more.
Yes, Tri-Color Summer Squash On The Grill falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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