Grilled zucchini and yellow squash are tender off the grill with a hint of char, spicy garlic and a bit of zing from fresh lemon juice., February 2022


Credit: Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (400-450°F). Combine olive oil and garlic in a small bowl. Brush zucchini and squash with the oil mixture; sprinkle with pepper and salt.

  • Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until the zucchini and squash are just tender and grill marks appear, 2 to 3 minutes per side.

  • Transfer the vegetables to a serving platter. Sprinkle with parsley and drizzle with lemon juice.

Nutrition Facts

2 - 3 slices
82 calories; protein 3g; carbohydrates 7g; dietary fiber 2g; sugars 5g; fat 5g; saturated fat 1g; mono fat 4g; poly fat 1g; vitamin a iu 478IU; vitamin b3 niacin 1mg; vitamin c 37mg; vitamin e iu 1IU; folate 54mg; vitamin k 23mg; sodium 302mg; calcium 34mg; iron 1mg; magnesium 35mg; phosphorus 76mg; potassium 525mg; zinc 1mg.