Photo: Jene Yeo
Grilled Summer Squash with Fresh Herbs
6 ingredients
openrecipes
If you’ve ever planted zucchini or summer squash, you know that at some point, you’ll wind up with more than you know what to do with. That’s the time to pull out this recipe. Grilled squash is delicious on its own—and when tossed with fresh herbs, tastes amazing. You’ll be grateful for that garden surplus!
Estimated Nutrition (whole recipe, rough)
144
Calories
1g
Protein
14g
Fat
6g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. assorted summer squash, such as zucchini, yellow
- summer squash and pattypan squash
- 2 Tbs. olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 1/3 cup fresh herbs leaves, such as parsley, tarragon and mint,
- larger leaves roughly torn
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes