Time: 40 minutes
Simple Sub: Use thick slices of yellow squash and zucchini in place of baby squash.
Serve with Grilled Summer Squash: Preheat grill to medium-high heat. Combine 2 cups baby zucchini, halved lengthwise, and 2 cups baby yellow squash, quartered lengthwise, in a large bowl. Add 2 tablespoons olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper; toss well. Place vegetables on a grill rack coated with cooking spray. Grill 5 minutes on each side or until lightly charred and tender. CALORIES 86; FAT 7.1g (sat 1g); SODIUM 250mg
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