This was a GREAT last-minute meal! Spaghetti is always a huge hit in our home, and thank goodness for that! Not only is it dairy free, but it is a super inexpensive and quick fix meal. Win- Win! While I was running out of time to prepare dinner I noticed I had some zucchini squash that I needed to use up. So I thought, why not try a twist to the traditional spaghetti dinner?
I looooove grilling zucchini in the summer. It gives it such a fantastic texture and flavor, it is basically irresistible! I mean come on, just check out how yummy these look! I didn’t want the zucchini to take over the meal, but to add just a hint of something different.
Grilled Summer Squash Spaghetti
1 Large Yellow Zucchini
1 Large Green Zucchini
1 lb of Spaghetti Noodles
1 Jar of Spaghetti Sauce
Salt and Pepper to Taste
Parsley to Garnish
- Warm your grill to medium/high heat. And place water in a pot to boil per pasta packaging.
- While you’re waiting for the water to boil, slice zucchini into 1/4″ – 1/2″ slices. and place on the grill. Lightly season with salt and pepper.
- Grill zucchini for approximately 5 minutes on each side to allow to cook, but not too much that it loses it’s crunch.
- Boil pasta according to packaging, strain. Top with warmed sauce and add zucchini slices. Sprinkle with parsley and serve!
Overall it was a great hit! We ended up with some left over zucchini, and I could just re-use it as a simple snack later! My grandma always says to use lots of color in my meals, it will help the kiddos want to eat and give you a variety of nutrients… but the truth is… I love to eat colorful meals! This one ended up being just that!
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