Recipe
Author
Hy-Vee Test Kitchen
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Description
Lime zest, chipotle powder and salt is a beautiful color combination. Use it to top grilled veggies. It makes the flavors pop. — Chef Susanne Bicknese, Spencer, Iowa, Hy-Vee
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium zucchini | ||
| 2 medium yellow or crook-neck squash | ||
| ¼ c. Hy-Vee Select extra-virgin olive oil | ||
| 2 tsp. kosher salt, divided | ||
| 1 tsp. freshly ground Hy-Vee black pepper | ||
| 2 tsp. chipotle powder, divided | ||
| 3 limes, zested and juiced |
Directions
- Cut tops and bottoms from zucchini and squash. Cut lengthwise into quarters.
- In a large resealable plastic bag, combine olive oil, 1 teaspoon kosher salt, black pepper, 1 teaspoon chipotle powder, 1 tablespoon lime zest and juice. Add zucchini and squash, seal bag and shake to combine. Marinate for 30 minutes to 1 hour.
- Preheat grill for direct heat to medium-high. Oil grill grates.
- Grill zucchini and squash on all sides until nicely marked and slightly tender. Remove to platter.
- Just before serving, combine remaining lime zest with remaining salt and chipotle powder. Sprinkle over hot zucchini and squash and serve.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 490mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 35%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2014.