Grilled And Marinated Zucchini And Yellow Squash Recipes

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• 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.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill, or a grill pan, over medium-high heat. I like to use my George Foreman Grill.
• Trim the zucchini edges and slice it crosswise into ½-inch-thick rounds.
• In a small bowl, whisk together the olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder.
• Brush the zucchini rounds with the mixture, on both sides. Set aside any remaining marinade.
• Grill the zucchini slices until just tender, 3-4 minutes on each side. In my dual contact George Foreman grill, I grill 3 minutes on the first side, then 2 more minutes on the second side.
• Brush the grilled zucchini slices with the remaining marinade and serve.

GRILLED ZUCCHINI AND SQUASH

Steps:

• Preheat grill for medium-high heat.
• Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
• Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

GRILLED SQUASH AND ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
• Cook vegetables on the preheated grill until tender, about 30 minutes.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

GRILLED ZUCCHINI & SQUASH

Steps:

• Slice your zucchini and squash into circles 1/3 to 1/2 inch thick. (I would not go any thinner than 1/3 inch.)
• Preheat your grill to medium heat.
• In a large bowl add your vegetable slices, olive oil, and seasonings. Use your hands or a spoon to move around the veggies until they're lightly coated.
• Lay zucchini and squash slices on the grill. We'll use any remaining oil at the end so just leave it in the bowl. Grill for 4 to 5 minutes per side (8 to 10 minutes total) or until you achieve the desired softness.
• Remove from grill and plate. Drizzle remaining oil/herb/seasoning mixture over your grilled zucchini and squash.

GRILLED AND MARINATED ZUCCHINI AND YELLOW SQUASH RECIPE

Steps:

• Heat grill to high.
• Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
• Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.

GRILLED SQUASH AND ZUCCHINI KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread vegetables alternately onto 8 skewers.
• Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
• Serve with any remaining sauce.

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• 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.