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Recipe tags: 5 or less ingredients, Easy, Grill, Quick, Vegetarian

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Vegetables

Grilled Summer Squash

Recipe submitted by DaVita renal dietitian Anne from Pennsylvania.

Portions: *8

Serving size:  Approximately 4 pieces (2 zucchini and 2 yellow squash)

Ingredients 

• 4 zucchini (dark green), each approximately 8” long
• 4 summer squash (yellow), each approximately 8” long
• nonstick cooking spray
• garlic powder, to taste (optional)
• black pepper, to taste (optional)

Preparation

1. Wash squash with mild soap and water; rinse well.
2. Cut each squash into four pieces; cut both vertically and horizontally.
3. Place on a cookie sheet or large platter and spray with non-stick cooking spray.
4. Sprinkle with garlic powder and black pepper, to taste (both optional).
5. Cook on either a George Foreman™  grill or a gas grill. If using the Foreman™ grill, cook for approximately three to five minutes, flipping once. The squash should be tender but not mushy. If cooking on a gas grill, place flat surface down on a sheet of aluminum foil sprayed with non-stick cooking spray. Cook approximately 5 to 7 minutes over a medium flame, watching carefully. Flip and cook approximately 2 more minutes on the “round” side.

Nutrients per serving

• Calories: 17
• Protein:  1 g
• Carbohydrate:  3 g
• Fat:  0 g
• Cholesterol: 0 mg
• Sodium:  6 mg
• Potassium:  262 mg
• Phosphorus:  39 mg
• Calcium:  16 mg
• Fiber:  1.1 g

Renal and Renal Diabetic Food Choices

• 1-1/2 vegetable, medium potassium

Carbohydrate Choices

• 0

Helpful Hints

• *Note: This is a “cook once, eat twice” recipe. It makes 4 servings for the first dish, and then 4 servings for the second. Alternatively, the full recipe serves 8. See recipe for Italian Chicken Salad to use this for a cook once, eat twice recipe.
• Serve 2 pieces of zucchini and 2 pieces of yellow squash with the Chicken in Rosemary-Garlic Sauce. Use remaining squash for the Italian Chicken Salad; cut squash pieces into 1/4" thick half-moons.

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