Grilled squash kebobs make a great side dish with grilled chicken, fish or lean meat and some brown or wild rice.
3/4 lb. zucchini
3/4 lb. summer squash
1 Tbsp. olive oil
1 tsp. Kosher salt
1 Tbsp. lemon juice
1 tsp. thyme leaves
1 clove garlic, crushed
4 Tbsp. softened butter
1 tsp. honey
1/4 cup grated Parmesan cheese
Cut zucchini and yellow squash into 1/4-inch slices. If the slices are large, cut in half. Toss with olive oil and salt and put on skewers.
Whisk together lemon juice, thyme, garlic butter and honey.
Grill skewers over medium high heat turning until tender. Brush skewers with herb butter mixture the last few minutes and then serve by drizzling remaining butter mix over skewers and sprinkle with Parmesan cheese.
Makes 8 servings of 1 skewer each.
Per serving: 95 calories, 8.5 g fat (4.5 g saturated fat), 4 g carbohydrate, 2 g protein,
1 g fiber, 340 mg sodium Adapted from: Ladies Home Journal, June 2013.