Skewered Zucchini and Yellow Squash

Skewered Zucchini and Yellow Squash

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From: Diabetic Living Magazine

Add these side dish squash kabobs to the grill alongside your meat or chicken and dinner will be ready that much faster!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 5 medium zucchini and/or yellow summer squash
  • 1½ teaspoons dried oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil

Preparation

  • Prep

  • Ready In

  1. Wash and dry squash thoroughly. Slice off both ends of each squash and discard. Cut each squash in half lengthwise. Cut each half crosswise into 2-inch segments (you should have 3 to 4 segments per half).
  2. Place squash in a large resealable plastic bag. In a small bowl, combine oregano, salt, and pepper; pour over squash in bag. Seal bag; shake to coat squash. Add olive oil to bag. Seal bag; turn to coat squash.
  3. On eight 10- to 12-inch-long skewers, thread squash pieces, leaving a ¼-inch space between pieces (see Tip). Place skewers on grill rack directly over medium-hot coals. Grill for 12 to 15 minutes or until tender, turning occasionally to brown evenly. Serve warm.
  • Tip: If using wooden skewers, soak in enough water to cover for 1 hour before using.
  • To make ahead: Prepare as directed through step 2. Chill for up to 24 hours. Continue as directed in step 3.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 35 calories; 2 g fat(-1 g sat); 4 g carbohydrates; 1 g protein; 158 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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