Greek-Style Squash Recipe
Greek-Style Squash Recipe photo by Taste of Home

Greek-Style Squash Recipe

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What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. —Betty Washburn, Reno, Nevada
TOTAL TIME: Prep: 15 min. Grill: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Grill: 30 min.
MAKES: 4 servings


  • 2 small yellow summer squash, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1/4 cup pitted ripe olives
  • 2 tablespoons chopped green onion
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

3/4 cup: 80 calories, 5g fat (1g saturated fat), 2mg cholesterol, 479mg sodium, 8g carbohydrate (0g sugars, 3g fiber), 4g protein Diabetic Exchanges:2 vegetable, 1/2 fat


  1. Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly.
  2. Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
  3. Transfer vegetables to a serving bowl. Sprinkle with cheese. Yield: 4 servings.
Originally published as Greek-Style Squash in Light & Tasty June/July 2006, p42

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Reviewed May. 29, 2016

"Great flavor! Easy to make. I also baked in a covered dish along side the main course."

Reviewed Jul. 21, 2015

"Fantastic recipe! We substituted feta for the parmesan; it felt more Greek. Made it in the oven and it was delicious---definitely a keeper!!! Thanks!"

Reviewed Jun. 29, 2015

"Made this over the weekend. I did it in the oven and it turned great!. I covred it with foil and baked it for about 20/25 mintus @ 350. I also added some mozarella cheese."

Reviewed Sep. 3, 2014

"The amount of time suggested was way too long. The vegetables ended up very mushy and rather bland. I may try again and cook in the microwave as others have suggested or on the grill or 20 - 25 minutes."

Reviewed Jul. 23, 2013

"I received this recipe via Facebook earlier today and had to try it out tonight. I used halved cherry tomatoes because I thought they'd hold up a little better during cooking. I could have grilled them 25 minutes and they would have been perfect. Tasty, easy, high on flavor and low on calories and carbs. I will definitely make this again. This would be a great side dish for those who are diabetic or who are counting calories."

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