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Marinated Zucchini and Summer Squash Recipe

Marinated Zucchini and Summer Squash

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 41-50 of 55

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  • on June 15, 2005

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    I don't like the lemon juice in the recipe. Save youself some time and forget marinating. This is much better if you just give a light coat of olive oil before grilling and add some salt and pepper afterwards.

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  • on May 30, 2005

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    this recipe was so easy & so delicious! we used portabella's too & they also tasted delicious.

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  • on May 29, 2005

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    great

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  • on March 30, 2005

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    We have grilled these items many times using only a lite coating of olive oil however the marinate really helped these veggies achieve their full potential. Easy to make and the aroma in the kitchen as they marinated was mouth watering.

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  • on March 18, 2005

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    This is so easy and tasty! I do like it a little better without the extra dressing. I live in an apartment, and city ordinance doesn't allow a practical way to grill, so I either broil or roast these, but they're still fantastic every time! My boyfriend loves 'em too. :

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  • on January 05, 2005

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    I love lemon, so this was the recipe for me! Very fresh tasting!

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  • on December 15, 2004

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    Great! A wonderful dish. I love the flavor the marinade brings to the veggies. This will definatly become a part of my recipes.

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  • on September 28, 2004

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    I never though this easy recipe would make this good food. It is fun to make grilled marks on the vegetables, too. This is why I like Giada's recipes; very refreshing and very summery! Must try!!

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  • on August 24, 2004

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    the marinade is somewhat sour-- could possibly benefit from a sweetener or a reduced quantity of lemon juice.

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  • on August 22, 2004

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    This recipe is really great. It is a wonderful fresh different way to serve these vegetables, and of course it's healthy and has great flavor. I actually used red wine vinegar and found that it did not change the color of the vegetables at all, and still tasted great. Thanks Giada!

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