Marinated and Grilled Zucchini and Summer Squash

"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."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
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photo by Karen Elizabeth photo by Karen Elizabeth
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photo by PaulaG photo by PaulaG
Ready In:




  • Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
  • Season with salt and pepper and gradually whisk in the olive oil.
  • Slice both of the squash diagonally into 1/4" thick slices.
  • Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
  • Add all the squash to the remaining marinade in the large bowl and toss to coat.
  • Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
  • Can also be refrigerated for up to one day to marinate.
  • 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.
  • Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
  • Serve hot or at room temperature.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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.
  4. 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!
  5. 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.


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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