Grilled Summer Squash

Course : Grilling
Serves: 4
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1 pound yellow crookneck or zucchini
1 teaspoon margarine
2 tablespoons fresh lemon juice
1 teaspoon fresh rosemary -- chopped or crushed dried rosemary

Preparation / Directions:

Cut 4 yellow crookneck, zucchini, or patty-pan squash, about 1 pound total, in half lengthwise. Brush with a mixture of margarine, fresh lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced. Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, PH.D., and Frances Tower Giedt.

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