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Kalyn's Kitchen

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon is an easy summer dinner and this tasty meal is low-carb, and South Beach Diet friendly and if you choose the right sausage this recipe can be gluten-free, Whole 30, or Paleo. Use Zucchini Recipes to find more recipes like this one.

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Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon found on KalynsKitchen.com

For years I’ve been a fan of Fine Cooking Magazine, so when so when they invited me to sign up for their daily e-mail recipe, I did. Normally I’m not a fan of e-mail like this, but since it was Fine Cooking, I figured at least a few recipes would show up that I’d be interested in. As soon as I saw this one for Grilled Sausage and Summer Squash, I knew it would be a perfect way to use some of the squash that are showing up regularly in the vegetable garden, and I loved the way the flavor of the herbs, capers, Kalamata olives, and lemon juice brightened up the grilled squash and sausage in this dish.

I used mint and parsley for fresh herbs, but the original recipe also suggested cilantro and basil, and I think you could use any combination of herbs that appeals to you. Even if you don’t have summer squash from the garden, this Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon is a great summer meal that might become one of your favorite quick grilling options for after work.

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon found on KalynsKitchen.com

Cut about 1 1/2 lbs. of summer squash into same sized pieces. I sliced the squash about an inch thick, then cut the larger slices in half. Toss squash with olive oil, salt, and pepper. You need 1 lb. of turkey, chicken, or pork Italian Sausage. I used sweet turkey Italian sausage, and if you’re using a low-fat sausage, put it in a bowl and brush with some olive oil so it doesn’t stick on the grill.  (Be sure to choose gluten-free sausage if you need this to be gluten-free.) I cooked the squash in this lovely grill pan, but if you don’t have a grill pan, cut the squash a little bigger for grill-top cooking. Grill sausage and squash about 18-20 minutes, or until sausage feels firm and is lightly browned and squash is tender. (Precooked sausage will need less time.) When sausage is cooked through, remove from grill and slice into 1 inch slices.

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon found on KalynsKitchen.com

While sausage and squash cooks, finely chop the herbs to make about 1/3 cup and slice olives. Add herbs, olives, and capers to bowl large enough to hold all the squash and sausage. The middle photo shows how the squash looked when it was tender-crisp, which took about 20 minutes on a medium-high grill. Toss grilled sausage and squash with the herbs, olives, and capers. Squeeze the juice of 1 lemon over the mixture, season with salt and fresh ground black pepper and serve hot.

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon found on KalynsKitchen.com

More Summer Squash Recipes to Try:

The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Grilled Zucchini Greek Salad from Kalyn’s Kitchen
Grilled Zucchini, Yellow Squash, and Onions from The W.H.O.L.E. Gang
World’s Easiest Grilled Zucchini and Sausage Kabobs from Kalyn’s Kitchen

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon is a tasty summer dinner.

Ingredients:

  • 1 1/2 lbs. zucchini and/or yellow summer squash, cut into same size pieces (young squash are best)
  • 2 T + 2 tsp. olive oil
  • salt and fresh ground black pepper to taste
  • 1 lb. (4 links) turkey, chicken or pork Italian sausage (I used turkey sweet Italian sausage)
  • 2-3 T chopped mint
  • 3-4 T chopped parsley (Or use any combination of chopped herbs that appeals to you)
  • 1/3 cup pitted Kalamata olives, cut in half
  • 1 T capers (or more, next time I’d use at least 2 T, capers can be rinsed if you wish, but I didn’t rinse them)
  • juice of 1 lemon (about 2 T lemon juice)

Directions:

  1. Preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for about 2-3 seconds at that heat.)
  2. If using a grill pan to cook the squash, let it pre-heat on the grill.
  3. Wash squash, cut off stem and flower ends, then cut squash into same-size pieces.
  4. I cut the squash into 1 inch thick slices, then cut the bigger slices in half. (If you don’t have a grill pan to cook the squash, make your pieces big enough that they won’t fall through the grill.)
  5. Put squash into a small bowl and toss with 2 T olive oil, plus a generous amount of salt and freshly ground black pepper.
  6. If you’re using low-fat turkey or chicken sausages, place them in a flat bowl and brush with the 2 tsp. olive oil.
  7. Cook sausage and squash for 15-20 minutes, or until squash is tender-crisp and sausage is lightly browned, firm, and cooked through.
  8. I cooked both my squash and sausage for 20 minutes, but cooking time will depend on the temperature of your grill and whether squash is cooked on the grill grates or in a grill pan.
  9. While squash and sausage cook, wash, dry, and chop mint and parsley (or herbs of your choice.)
  10. Drain Kalamata olives and cut in half.
  11. Put chopped herbs, olives, and capers into a bowl large enough to hold all the squash and sausages.
  12. When sausage is done, take it off the grill and cut into 1 inch slices.
  13. Put sliced sausage and cooked squash into the bowl with the chopped herbs, olives, and capers and toss.
  14. Season to taste with salt and freshly-ground black pepper and squeeze lemon juice over, then toss again. (I used the juice of a whole lemon, but I like a lot of lemon.)
  15. Serve hot.

Notes:

This recipe adapted very slightly from Grilled Sausage and Summer Squash from Fine Cooking Magazine.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Sausage and Summer Squash would make a great one-dish meal for any phase of the South Beach Diet, or any other type of low-glycemic or low-carb eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    33 Comments on “Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon”

  1. The flavor combination is great. I've made this a few different ways with more capers and cilantro as my fresh herb. Tonight I used zoodles. This is absolutely delicious. Thank you for posting.

  2. Thanks Zerrin. I've been loving your zucchini recipes too.

  3. Never combined sausages with squash and herbs. This looks like a wonderful combination. Will have to try it! Pinned!

  4. Christina, so glad you enjoyed it.

  5. I made this recently, so easy and yummy!

  6. Mary, I am so glad you enjoyed it that much!

  7. One of the best things I have ever made and eaten in the whole of my life. THANK YOU for this recipe!

  8. This is just packed with flavour! The zucchini has just started showing up at the farmers market and I am going to have to start picking some up.

  9. Great dish with Greek flavors.

  10. TW, thanks for letting us know it will also work by roasting the sausage and veggies. Glad you liked it!

  11. I made this last night, but roasted the sausage and the vegetables, since I don't have a grill. It was easy and delicious!

  12. I'm definitely surprising my mom with this dish next week, she'll be in heaven!