Photo: Marinated Zucchini and Summer Squash Recipe
Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
- 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
Directions
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
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By JillyH710
Wheaton, IL
on August 06, 2012
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Thanks for the diagonal cutting tip - it did work! Had a zucchini and a squash that were the size of baseball bats and this was a great way to add flavor without overpowering the squash. The small amount of leftovers were great gently reheated in the microwave the next night.
By ambeee1_11353953
Riverbank, CA
on July 10, 2011
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This was my first time marinating squash...It was sooo good! Did just as the recipe said and it came out perfect! I will do this often.
By AtlantaDilettante
on July 01, 2011
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This is my favorite way to cook summer squash. Definitely cut them along their vertical axis to make long strips rather than in coins as shown in the photo. They are easier to maneuver on the grill and the grill marks look more impressive. The charred marks and the sharp marinade bring a great depth of flavor that cannot be replicated by sauteeing. I have occasionally used white wine vinegar in place of the lemon juice with good results. Another tip is to cut them thicker on the mandoline than you would imagine. They lose a lot of water and will shrivel and burn before your pretty grill marks have a chance to set.
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