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Related recipes: Citrus, Dairy-Free, Easy, Egg-Free, Garlic, Low-Carb, Potlucks, Side Dishes, Summer, Summer Squash, Vegan, Vegetables, Vegetarian
A versatile way to prepare summer squash. They can be eaten along with a meat main dish, sliced and put on a sandwich, or cut into thin strips and combined with pasta. The marinade is delicious over rice.
Yield: 4 servings
4 medium zucchini squash
1/4 cup (60mL) lemon juice, freshly squeezed
1/4 cup (60mL) olive oil
2 Tbs (30mL) soy sauce, low sodium
3 cloves garlic, minced
Trim ends off zucchini and slice lengthwise in half, and place in an oblong shallow dish.
Combine remaining ingredients in a small dish and stir. Pour over zucchini and marinate in the refrigerator for 1 hour or longer.
Preheat a gas or charcoal grill.
Place marinated zucchini slices on grill and cook for 5–10 minutes on each side, until they are golden brown and tender. Brush some marinade over the slices as they grill.
Remove from grill and place on a serving dish. Pour remaining marinade over the zucchinis.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
