Grilled Summer Squash

Grilled Summer Squash

I can’t resist one last squash recipe for Becca.  I thought I’d sneak it in here.  This is the ultimate easy.

Grilled Summer Squash

  • zucchini or other summer squash of your choice
  • olive oil
  • seasoning salt (Never let the Johnny’s get too far away from your cooking station!  It would be a travesty.)

Slice the squash thick lengthwise.  You’ll probably only get 3 or maybe 4 slices per squash.  I cut some of the smaller squash in half lengthwise, so just two halves per squash.

Lightly brush each side of the squash slices with olive oil.  Sprinkle with seasoning salt and lay out on a baking sheet.  Grill, broil, or fry until a little passed crisp tender, turning once during cooking.  I tell you to cook squash to that stage a lot, don’t I?  Oh well, I think it tastes best that way.

Grilled Summer SquashCut the squash into thick slices, at least 1/2-inch thick.  Think of them as squash steaks.
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Grilled Summer Squash
Put them on a baking sheet, brush them with olive oil, and then sprinkle with seasoning salt.  The pan is for convenience when transferring them to and from the grill or you can broil the squash on it if you choose broiling instead of grilling.
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Comments

  1. says

    Now that is some serious mixing of the races!

    Carve it at Halloween? Make pumpinni pie? Save the seeds and see if they will make more pumpinnies? Call the USU Extension Service and offer them first dibs? Scoop out the insides and make pumpinni soup?

    Pie or soup. Why yes, that is what I would do with it. Yes, that’s exactly what I’d do with it.

  2. says

    They were the most interesting squash I have ever, ever seen! Very attractive actually! Green like a zucchini but shaped like Bert’s head. I’m thinking I would scoop out the innards, mix with a little sausage, mushrooms, & bread; stuff it & bake!

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