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Greek-Style Squash

What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. —Betty Washburn, Reno, Nevada
  • Total Time
    Prep: 15 min. Grill: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 small yellow summer squash, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1/4 cup pitted ripe olives
  • 2 tablespoons chopped green onion
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Directions

  • Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly.
  • Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
  • Transfer vegetables to a serving bowl. Sprinkle with cheese.
Nutrition Facts
3/4 cup: 80 calories, 5g fat (1g saturated fat), 2mg cholesterol, 479mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • KarenTrimmer52
    May 29, 2016

    Great flavor! Easy to make. I also baked in a covered dish along side the main course.

  • CydDelve
    Jul 21, 2015

    Fantastic recipe! We substituted feta for the parmesan; it felt more Greek. Made it in the oven and it was delicious---definitely a keeper!!! Thanks!

  • wingenrothj
    Jun 29, 2015

    Made this over the weekend. I did it in the oven and it turned great!. I covred it with foil and baked it for about 20/25 mintus @ 350. I also added some mozarella cheese.

  • SusRB
    Sep 3, 2014

    The amount of time suggested was way too long. The vegetables ended up very mushy and rather bland. I may try again and cook in the microwave as others have suggested or on the grill or 20 - 25 minutes.

  • recipehound54
    Jul 23, 2013

    I received this recipe via Facebook earlier today and had to try it out tonight. I used halved cherry tomatoes because I thought they'd hold up a little better during cooking. I could have grilled them 25 minutes and they would have been perfect. Tasty, easy, high on flavor and low on calories and carbs. I will definitely make this again. This would be a great side dish for those who are diabetic or who are counting calories.

  • sassyme5319
    Jul 22, 2013

    No comment left

  • Cake3g
    May 2, 2013

    No comment left

  • csayre
    Jul 7, 2012

    No comment left

  • ShawnZeimet
    Oct 2, 2011

    I loved this, but my preferred method of cooking was in the microwave, and then sprinkling shredded parmesan cheese on top. I also used large slices/chunks of squash, rather than the thin slices because I don't like mushy veggies. They were a little mushy/soft from grilling, but cooked in the microwave, they were PERFECT!

  • ShawnZeimet
    Oct 2, 2011

    I made a large batch of this; cooked one batch on the grill as the recipe calls for - the squash was quite soft and over done but still quite tasty! The second batch I microwaved on my "fresh vegetable" setting and then topped with shredded parmesan cheese - OUTSTANDING!!! The veggies were perfect - tender but not mushy in the least and the flavor was fantastic.