Grilled Summer Squash
Yield
4 sweet onesPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
yellow crookneck squash
or zucchini or pattypan squash |
*
|
| 1 | teaspoon |
margarine
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | teaspoon |
rosemary leaves
fresh, chopped or |
|
| ¼ | teaspoon |
rosemary leaves
crushed, dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
yellow crookneck squash
or zucchini or pattypan squash |
*
|
| 5 | ml |
margarine
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 5 | ml |
rosemary leaves
fresh, chopped or |
|
| 1.3 | ml |
rosemary leaves
crushed, dried |
|
Directions
Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise.
Brush with a mixture of margarine, fresh lemon juice and rosemary.
Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced.
