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Grilled Summer Squash

Contributed by: Chris WebAdmin. of

From 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 or
  • 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;

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