Grilled Teriyaki Zucchini and Yellow Squash Recipe

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Grilled Teriyaki Zucchini and Yellow Squash
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Ingredients:

Directions:

  1. Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
  2. Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
  3. When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 50.13 Kcal (210 kJ)
Calories from fat 21.75 Kcal
% Daily Value*
Total Fat 2.42g 4%
Cholesterol 7.33mg 2%
Sodium 345.66mg 14%
Potassium 60.91mg 1%
Total Carbs 3.21g 1%
Sugars 2.07g 8%
Dietary Fiber 0.11g 0%
Protein 3.5g 7%
Vitamin C 4.1mg 7%
Iron 0.3mg 2%
Calcium 94.7mg 9%
Amount Per 100 g
Calories 174.18 Kcal (729 kJ)
Calories from fat 75.56 Kcal
% Daily Value*
Total Fat 8.4g 4%
Cholesterol 25.48mg 2%
Sodium 1200.92mg 14%
Potassium 211.6mg 1%
Total Carbs 11.17g 1%
Sugars 7.18g 8%
Dietary Fiber 0.38g 0%
Protein 12.15g 7%
Vitamin C 14.3mg 7%
Iron 1mg 2%
Calcium 329.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free

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