Zucchini and Yellow Squash Kebobs with Herb Butter

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Zucchini and Yellow Squash Kebobs with Herb Butter
Makes: 8  servings
Yield: 8 skewers Prep 20 mins Cook 20 mins

Ingredients

  • 3/4 pound  zucchini
  • 3/4 pound  yellow squash
  • 1 tablespoon  olive oil
  • 1 teaspoon  kosher salt
  • 1 tablespoon  lemon juice
  • 1 teaspoon  thyme leaves
  • 1 clove garlic, minced
  • 4 tablespoons  butter, melted
  • 1 teaspoon  honey
  • 1/4 cup  grated Parmesan

Directions

1. Cut zucchini and yellow squash into 1/4-inch half-moons. Toss with olive oil and salt and thread onto skewers. Whisk together lemon juice, thyme, garlic, butter and honey; set aside.

2. Grill skewers, covered, over medium-high heat, turning occasionally until vegetables are tender, about 5 min. Brush skewers with the herb butter during the last 2 min of cooking. Serve skewers with remaining herb butter and parmesan.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)95,
  • Fat, total(g)9,
  • chol.(mg)17,
  • sat. fat(g)5,
  • carb.(g)4,
  • fiber(g)1,
  • pro.(g)2,
  • sodium(mg)339,
  • Percent Daily Values are based on a 2,000 calorie diet
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