Who would of thunk…I had some zucchini/squash that was going bad and had to make them for dinner. I remembered my best friends husband Mark (he also made potatoes and onions for me) always made me zucchini/squash on the bbq, Mark would season the zucchini/squash, wrap the zucchini/squash in aluminum foil and let them cook for about 20-25 minutes. I always loved Mark’s zucchini/squash on the bbq.
I have to apologize for the lack of photos or the quality of photos of photos for this post but I was not really looking at posting about the zucchini/squash, I only took photos for Mark to see how he inspired me. I experimented and added coconut oil in the little packs of zucchini/squash wrapped in aluminum and OMG to my surprise they were out of this world. I was so worried as I unwrapped the first pack and I know they don’t look so pretty but I have to say, you have to try this recipe!
I cut the zucchini/squash in half vertically, place your
season with seasoning salt and a little coconut oil
wrap in aluminum foil, you can bbq for 20-25 minutes or place on a baking sheet and bake for 15-20 minutes, until it’s the texture you desire, I over cooked mine a little but still loved them
unwrap and serve!
See what happens when I have to be creative in the kitchen…I created an amazing side dish. The coconut oil adds such a sweetness to the already sweet zucchini/squash that I can’t even explain it to you. I loved this recipe for zucchini/squash cooked with coconut oil and so will you, let me know what you think when you make it!
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Thank you again ~ Patty Limatola-Tanenbaum