RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4194
| View Recipe |
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| Recipe Name: |
Grilled Summer Squash - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can use either all yellow squash or zucchini, but the dish is prettiest with a combination of the two.
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Ingredients:
1 Tablespoon oil, olive
0.5 Teaspoon pepper, black
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Directions:
Prepare grill.
Combine the first 6 ingredients (lemon juice through garlic) 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.
Serving size: 2 squash halves
CALORIES 45(30% from fat); FAT 1.5g (sat 0.2g,mono 0.9g,poly 0.2g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 41mg; SODIUM 202mg; FIBER 2.9g; IRON 0.8mg; CARBOHYDRATE 7.7g |
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| Nutrition per Serving: |
| Calories: |
82 |
Total Carbs: |
9.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.4 |
Fat: |
4.1 |
Protein: |
3.30 |
| Fiber: |
2.64 |
Sodium: |
461.56 |
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