Grilled Herbed Zucchini

Grilled Herbed Zucchini

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From: Diabetic Living Magazine

This recipe is a delicious way to use squash and fresh herbs from the garden or a local farmer's market.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 small zucchini and/or yellow summer squash, halved lengthwise
  • 1 tablespoon olive oil
  • 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • 1 teaspoon snipped fresh sage or ¼ teaspoon dried sage, crushed
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  1. Brush all sides of zucchini (or squash) with oil. In a small bowl, combine oregano, sage, garlic, salt and pepper; sprinkle onto cut sides of squash.
  2. Place squash pieces, cut-sides down, on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until crisp-tender, turning once halfway through grilling.

Nutrition information

  • Serving size: 2 zucchini halves
  • Per serving: 65 calories; 4 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 3 g protein; 57 mcg folate; 0 mg cholesterol; 3 g sugars; 430 IU vitamin A; 35 mg vitamin C; 41 mg calcium; 1 mg iron; 93 mg sodium; 530 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

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