Nutrition per serving may change if servings are adjusted.
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
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).
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.
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.