Grilled Summer Squash
Contributed by: Chris WebAdmin. of RecipesNow.com
The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, PH.D., & Frances Tower Giedt.
- 1 lb yellow crookneck; or
- 1 lb zucchini, or
- 1 lb pattypan squash
- 1 teaspoon margarine
- 2 tablespoon fresh lemon juice
- 1/4 teaspoon crushed dried rosemary
Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise.
Brush with a mixture of margarine, fresh lemon juice and rosemary.
Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced.
Nutritional Information: Food Exchanges per serving: FREE; CAL: 26; PRO: 1g; CAR: 1g; FAT: 2g; CHOl 0mg; SOD: 7mg;