Barbecued Italian Herb Crookneck Squash Recipe
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This Barbecued Italian Herb Crookneck Squash is a fun veggie to add to the grill this summer!
Summer is here and the squash in the garden is going to be prolific this year.
Mini Chef loves to water the garden and pick the fruits of his labor when the time is right. The trick is getting everything to be perfectly ripe before picking it, but picking it before the birds decide it’s perfect too. It’s a delicate balance, but we’re getting the hang of it.
Of course with the number of squash we’ll be getting, I guess we can share a few with the birdies. But darn it, I want it all! Maybe it’s time to throw down some bird seed. But that would just attack more birds to my precious squash. Ghaa! Can’t win for losing!
I can’t really explain why we’re getting such a bumper crop this year. We did the same thing this year that we did last year when planting. Maybe it’s all the late rain we got this year? It’s a mystery, but I’ll take it.
At any rate, this is a delicious recipe for our overflow of crooknecks this season. And I’m sure I’ll be making this more than once this summer…
MORE SUMMER SQUASH RECIPES:
BARBECUED ITALIAN HERB CROOKNECK SQUASH RECIPE:
Barbecued Italian Herb Crookneck Squash
Equipment
- Barbecue skillet
Ingredients
- 2 lb. crookneck squash (a.k.a. yellow squash)
- 1 tbsp. oil
- 1 tbsp. Italian seasoning
- 1 tbsp. garlic powder
- 2 tsp. onion powder
- grated parmesan (optional for garnish)
Instructions
- In a large, food-safe bag, combine all ingredients and shake well to coat evenly.
- Pour into a BBQ pan and grill until soft.Top with parmesan if you wish and serve.
- Note: If you don't have a barbecue pan, you can cook this on the stovetop as well. Simply sauté everything together over low to medium heat and enjoy.
Notes
Nutrition
I think I just found a way to get my family to FINALLY enjoy crookneck squash. Thanks so much! This look fabulous!
Awesome! I hope they like it!
I cooked this tonight on the grill and there were no leftovers! I also cooked up some asparagus with it as well just to add another veggie. But also because my 11 year old LOVES asparagus. The flavors worked really well with the asparagus as well as the squash. I didn’t have a special BBQ pan, so I just took out a skillet from my kitchen and used on the charcoal grill and it worked like a charm. My husband didn’t think it would work but it did. I cooked the veggies after the burgers were cooked. I also set the burgers off the side of the grill to keep warm while cooking the veggies which didn’t take long at all.
Thanks for another awesome recipe that was a huge hit with my family!
Great improvisation! Glad it all worked out!