Grilled Summer Squash
Diet types:
- CKD non-dialysis
- Dialysis
- Diabetes
Recipe submitted by DaVita renal dietitian Anne from Pennsylvania.
Portions: 8*
Serving size: Approximately 4 pieces (2 zucchini and 2 yellow squash)
Ingredients
- 4 zucchini (dark green), each approximately 8” long
- 4 summer squash (yellow), each approximately 8” long
- nonstick cooking spray
- garlic powder, to taste (optional)
- black pepper, to taste (optional)
Preparation
- Wash squash with mild soap and water; rinse well.
- Cut each squash into four pieces; cut both vertically and horizontally.
- Place on a cookie sheet or large platter and spray with non-stick cooking spray.
- Sprinkle with garlic powder and black pepper, to taste (both optional).
- Cook on either a George Foreman™ grill or a gas grill. If using the Foreman™ grill, cook for approximately three to five minutes, flipping once. The squash should be tender but not mushy. If cooking on a gas grill, place flat surface down on a sheet of aluminum foil sprayed with non-stick cooking spray. Cook approximately 5 to 7 minutes over a medium flame, watching carefully. Flip and cook approximately 2 more minutes on the “round” side.
Renal and renal diabetic food choices
- 1-1/2 vegetable, medium potassium
Carbohydrate choices
0
Helpful hints
*Note: This is a “cook once, eat twice” recipe. It makes 4 servings for the first dish, and then 4 servings for the second. Alternatively, the full recipe serves 8. See recipe for
Italian Chicken Salad to use this for a
cook once, eat twice recipe.
Serve 2 pieces of zucchini and 2 pieces of yellow squash with the
Chicken in Rosemary-Garlic Sauce. Use remaining squash for the Italian Chicken Salad; cut squash pieces into 1/4" thick half-moons.
Become a Fan
Follow us on Twitter
Watch us on YouTube
Write a Comment
Already have a DaVita Web Account? Sign in to review. If not, register now.