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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Summer Squash Recipe

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This recipe for Grilled Summer Squash is from The Ricucci/Stenger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
You can use all yellow squash or zucchini, but the dish is prettiest with a combination of the two.
¼ cup fresh lemon juice
¼ cup plain fat-free yogurt (or sour cream)
1 tablespoon olive oil
2 teaspoons chopped fresh rosemary ( I use Dill)
½ teaspoon freshly ground black pepper
2 garlic cloves minced
¾ teaspoon salt, divided
3 small yellow squash halved lengthwise (about a pound)
3 small zucchini halved lengthwise (about a pound)
Cooking spray
Directions:
Directions:
Prepare grill. Combine the first 6 ingredients in a 13x9 inch baking dish. Add ½ teaspoon salt. Make 3 diagonal cuts ¼ inch deep across cut side of each squash and zucchini half. Place squash and zucchini halves cut side down in baking dish marinate squash and zucchini at room temperature for 15 minutes(Imarinate in fridge over night). Remove squash and zucchini from marinade. Place squash and zucchini on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender. Sprinkle evenly with ¼ teaspoon salt.

 

 

 

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