Name: Grilled Summer Squash
Cook time: 9 min
Yield: 8*

Reviews

Portions:
8*

Serving Size:
Approximately 4 pieces (2 zucchini and 2 yellow squash)

Diet Types:

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.

*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.

Submitted by: DaVita renal dietitian Anne from Pennsylvania.