Do you grill squash with the skin on?

Squash does not need to be peeled before grilling. Zucchini and Yellow Squash are great on the grill. Just slice into 1/4 inch thick medallions and grill until tender about 8 minutes.

How many calories are in grilled zucchini?

4 ounces of grilled zucchini is approximately 18 calories making it the perfect low calorie side dish.

Is grilled squash good for you?

One serving of grilled squash with garlic contains 388 milligrams of potassium, 429 international units of vitamin A and trace amounts of calcium, folate, magnesium, niacin, vitamin C and vitamin D. For men and women, getting 470 milligrams of potassium daily helps lower blood pressure and supports cell function.

Is squash keto friendly?

Yes, summer squash, including yellow squash, is keto friendly! Carbs in summer squash are low enough to enjoy often.

Can dogs eat squash & zucchini?

If you're cooking some zucchini or squash for dinner, you might wonder if it's safe to feed some to your dog. The answer is yes! Dogs can eat squash and in fact, the vegetable has a number of health benefits for dogs, and it's a smart staple for a dog's balanced diet.

Best Grilled Squash and Zucchini with Herbed Ricotta

Description

Smooth and Creamy Herbed Ricotta layered between slices of grilled Veggies. One of my favorite light and healthy meals. The perfect way to eat your veggies while amping up your nutrients.

Ingredients

Units Scale

3/4 cup of Part-Skim Ricotta Cheese
2 Tablespoons of Fresh Scallions
1 Tablespoon of Basil
1/8 Teaspoon of Black Pepper
1/8 Teaspoon of Red Pepper Flakes
1 Yellow Summer Squash
1 Zucchini
Olive Oil Cooking Spray

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Instructions

In a Medium Bowl combine the Ricotta Cheese, Red Pepper Flakes, Black Pepper, Scallions and Basil. Mix well and then store in the fridge.
Slice your Squash and Zucchini into 1/4 inch slices. Once they are all sliced place them in a bowl and spray them with a mist of olive oil to coat them.
Now time to Grill - give your grill a light spray of olive oil and heat to a medium high heat. Grill your Squash and Zucchini, until softened and grill marks appear about 8-10 minutes. The Squash cooks slightly quicker than the zucchini so just remove the slices and set on a plate as they fully cook.
This step is important - let the Zucchini & Squash rest, cool to room temperature...if you start building your stacks while the Zucchini & Squash are still warm the Ricotta Cheese will start to melt and your stacks will fall. Oh and I know this first hand because I am a bit impatient and did not let my veggies rest the first time and my stacks did not stay standing but they were still delicious just not as pretty.
Start to assemble your stacks, spread 4 Squash slices with 1 1/2 teaspoons of your Ricotta mixture each, now top with a Zucchini slice and spread with 1 1/2 teaspoons more of the Ricotta mixture. Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 tablespoons of fresh salsa. I used Traders Joe's Salsa.
Serve and Eat

Notes

Nutritional information for this recipe is provided as a courtesy and is an estimate only. This information comes from an online calculator which attempts to provide accurate nutritional information. Varying factors such as product types and brands can change nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Grill
Cuisine: American

Nutrition

Serving Size: 1 stack
Calories: 61
Sugar: 0.7 g
Sodium: 28.2 mg
Fat: 4.2 g
Carbohydrates: 2.2 g
Protein: 3.9 g
Cholesterol: 15.8 mg