Marinated and Grilled Zucchini and Summer Squash

Submitted 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."

 

• Ready In: 28mins
• Ingredients: 8
• Serves: 3

ingredients

• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice
• 1⁄2 tablespoon minced garlic
• 1 teaspoon chopped fresh thyme leaves
• 1⁄2 to taste salt and black pepper
• 1⁄4 cup extra virgin olive oil
• 1 1⁄2 large zucchini
• 1 1⁄2 large yellow squash

directions

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.

Reviews

[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!

 

[whtbxrmom]

I made this to use up fresh zucchini, squash and thyme from the garden. While I enjoyed it, no one else in my family liked it. DD who loves squash and zucchini loaded up her plate, but I noticed as her helping got smaller, mine got larger. The little stinker was adding hers to mine when ever I wasn't looking. -lol. Looks like I've got a lot of veggies to eat.

 

[MrsSpike34]

This was excellent on our grill. I backed off the vinegar and lemon juice just a tad due to the kiddos and everyone enjoyed it. We marinated it for about three hours in a glass dish before grilling on foil. Served with herbed pork tenderloin and it was fantastic.

 

[Bellablue]

I loved this! So tangy and refreshing! <br/>I sliced the squash lengthwise so they wouldn't fall through the grill grates. <br/>The leftovers were a bit limp, so I put some tomato sauce and cheese on them and baked them at 400. Yum!<br/>Thanks so much for sharing!

 

[Kansas-born German]

I tried this recipe, marinating the squash and some unpeeled eggplant slices for about 6 hr. with some chopped fresh thyme, rosemary and basil. While the marinated and grilled squash and eggplant were good, I would prefer their not tasting so sour. I would advise reducing the lemon juice to 1 Tbsp. and omitting the wine vinegar altogether.