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What a great way to use up all that summer squash! You can almost taste the sunshine in this colorful and quick vegetable dish from Reno, Nevada’s Betty Washburn. And the foil packets make for carefree cleanup.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 80 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 479 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Originally published as Greek-Style Squash in Light & Tasty June/July 2006, p42
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Reviewed on Oct. 02, 2011 by ShawnZeimet
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!
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.
Reviewed on Aug. 24, 2010 by MarilynSRV
This is one of my favorite go-to vegetable recipes. Everyone loves it. I put the packet on the grill or in the oven. Try substituting some crumbled Feta cheese for the Parmesan and use Kalamata olives -- it's great!
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