22 Ratings
  • 4 star values: 9
  • 5 star values: 7
  • 2 star values: 4
  • 3 star values: 2

A refreshing summer vegetable medley.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat grill for medium heat and lightly oil the grate.

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  • Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.

  • Cook vegetables on the preheated grill until tender, about 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

54 calories; 3.3 g total fat; 8 mg cholesterol; 488 mg sodium. 7.9 g carbohydrates; 1.6 g protein; Full Nutrition


Reviews (20)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/12/2013
It's the middle of a snowy Wisconsin winter but I didn't let that stop me from making this. I followed the directions with the foil pouch but just slipped it in a 350 degree oven for 15 minutes. Hubs always turns his nose up when I make zucchini but not this time. It came out flavorful and crisp/tender which he appreciated. (I tend to like mine on the soft well-cooked side). I didn't use the cayenne pepper preferring to substitute my seasoning of choice which in this case was just some sort of seasoning blend in the cupboard. This will be a repeat. It's nice to keep Hubs happy.
(55)

Most helpful critical review

Rating: 2 stars
06/30/2013
Too much lemon red pepper and black pepper. I will not make this again.
(3)
22 Ratings
  • 4 star values: 9
  • 5 star values: 7
  • 2 star values: 4
  • 3 star values: 2
Rating: 5 stars
02/12/2013
It's the middle of a snowy Wisconsin winter but I didn't let that stop me from making this. I followed the directions with the foil pouch but just slipped it in a 350 degree oven for 15 minutes. Hubs always turns his nose up when I make zucchini but not this time. It came out flavorful and crisp/tender which he appreciated. (I tend to like mine on the soft well-cooked side). I didn't use the cayenne pepper preferring to substitute my seasoning of choice which in this case was just some sort of seasoning blend in the cupboard. This will be a repeat. It's nice to keep Hubs happy.
(55)
Rating: 5 stars
06/14/2014
We love this! We have it every week.
(5)
Rating: 2 stars
06/30/2013
Too much lemon red pepper and black pepper. I will not make this again.
(3)
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Rating: 5 stars
06/07/2013
So so good! I have never used cayenne pepper on my zucchini & squash before but that little bit of heat was really tasty.
(3)
Rating: 4 stars
01/20/2015
Baked in the oven at 375 in a covered pan until tender. If you don't like things spicy you better reduce the peppers!
(2)
Rating: 4 stars
07/22/2015
It came out more spicy than expected; but otherwise I loved this. Next time I'll use less cayenne pepper though.
(1)
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Rating: 4 stars
06/28/2013
What a momma does to do for her squash loving kiddo;-) Recipe was easy to follow I didn't try myself because of allergies so I'm basing this off the 4 girls that would eat it. I did doubled the squash and zucchini and left everything else the same because I saw the amount of cayenne. While the older 2 girls said "love it love it" with the spice the 2 younger girls said HOT!! and grabbed for drinks. Will make again for them but will totally cut the cayenne down by half.
(1)
Rating: 2 stars
08/04/2015
got okay from family we added Parmesan cheese at the table and that made it a little better. If I make it again would add grated onion and grill longer than 30 minutes.
Rating: 2 stars
02/15/2018
The measurements as is make the dish way too spicy. Definitely adjust to at least half of what s listed. Otherwise the lemon is a great touch.