Marinated and Grilled Zucchini and Summer Squash

READY IN: 28mins
Recipe by Marie

I saw Giada De Laurentis of Everyday Italian on the Food Network make this the other day and it looks wonderful. I just bought the ingredients today and can't wait to make it.

Top Review by Larawithoutau

I really enjoyed this. I used all yellow squash (zucchini weren't ready yet) and placed everything in a large zip top plastic bag overnight in the fridge to marinate. Ideal for summer picnics & cook-outs (no mayo or dairy to sit out and risk spoilage). I reheated the leftovers the next day and melted a little crumbled Feta cheese on top (so good). Thanks for the post!

Ingredients Nutrition


  1. Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
  2. Season with salt and pepper and gradually whisk in the olive oil.
  3. Slice both of the squash diagonally into 1/4" thick slices.
  4. Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
  5. Add all the squash to the remaining marinade in the large bowl and toss to coat.
  6. Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
  7. Can also be refrigerated for up to one day to marinate.
  8. Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
  9. Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
  10. Serve hot or at room temperature.

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