Indian Spiced Grilled Baby Squash
Bring bold Indian flavors to your summer grilling routine with this stunning recipe for Indian Spiced Grilled Baby Squash. Tender baby squash varieties, like zucchini or pattypan, are marinated in a richly spiced yogurt mixture featuring aromatic ground cumin, coriander, garam masala, and a touch of turmeric for a gorgeous golden hue. A hint of red chili powder adds a subtle kick, while fresh lemon juice and garlic infuse vibrant layers of flavor. Grilled to perfection, the squash develops irresistible charred edges and a smoky aroma, making it a versatile side dish or a light vegetarian main when paired with naan or rice. Garnished with fresh cilantro and a final squeeze of lemon, this quick and easy recipe is perfect for weeknight dinners or summer gatherings, offering a delicious way to showcase seasonal produce with authentic Indian flair.
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Recipe Information
Ingredients
- 500 grams Baby squash (zucchini, pattypan, or similar)
- 3 tablespoons Vegetable oil
- 2 tablespoons Yogurt (plain, unsweetened)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 teaspoons Lemon juice
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Wash the baby squash thoroughly and pat them dry with a kitchen towel. Slice them in half lengthwise.
In a large mixing bowl, prepare the marinade by combining the yogurt, vegetable oil, minced garlic, ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Mix well to form a smooth paste.
Add the baby squash to the marinade and toss until all the pieces are evenly coated. Cover the bowl with plastic wrap and let marinate for 20-30 minutes. If you have more time, refrigerate for up to 2 hours to deepen the flavors.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Place the marinated baby squash on the grill, cut side down, and cook for 4-5 minutes until they develop grill marks and start to soften. Flip and cook for another 3-4 minutes on the other side.
Once fully cooked and slightly charred, remove the squash from the grill and transfer to a serving platter.
Garnish with freshly chopped cilantro before serving. Optionally, squeeze a bit more lemon juice over the top for added brightness.
Serve warm as a side dish, or pair with naan or rice for a light main course.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
