Grilled And Marinated Zucchini And Yellow Squash Recipes

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GRILLED SQUASH AND ZUCCHINI



Grilled Squash and Zucchini image

A refreshing summer vegetable medley.

Provided by John Cox

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 yellow squash, sliced
1 zucchini, sliced
1 lemon, zested and juiced
1 tablespoon unsalted butter, cut into chunks
1 teaspoon kosher salt
1 tablespoon ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste

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.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 g

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH



Marinated and Grilled Zucchini and Summer Squash image

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.

Provided by Marie

Categories     Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and black pepper
1/3 cup extra virgin olive oil
3 large zucchini
3 large yellow 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.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH



Marinated and Grilled Zucchini and Summer Squash image

Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 199 g, Fat 14 g, Protein 5 g, SaturatedFat 2 g

GRILLED AND MARINATED ZUCCHINI AND YELLOW SQUASH RECIPE



Grilled and Marinated Zucchini and Yellow Squash Recipe image

"It's amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up. This may seem to be in reverse order-grill, then marinate-but it's a classic Italian technique that creates great results."-Bobby Flay

Provided by Ceezie

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup olive oil
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil

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.

SAUTéED YELLOW SQUASH AND ZUCCHINI



Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

MARINATED ZUCCHINI AND SUMMER SQUASH



Marinated Zucchini and Summer Squash image

Provided by Giada De Laurentiis

Categories     side-dish

Time 3h23m

Yield 6 servings

Number Of Ingredients 8

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

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.

GRILLED MARINATED ZUCCHINI



Grilled Marinated Zucchini image

Categories     Side     Marinate     Vegetarian     Low Cal     Zucchini     Winter     Grill/Barbecue     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon white-wine vinegar
1/4 cup vegetable oil
2 zucchini (each about 1 1/2 inches in diameter), scrubbed

Steps:

  • In a small bowl whisk together the garlic paste, the lemon juice, the vinegar, and pepper to taste and whisk in the oil. In a shallow baking dish large enough to hold the zucchini in one layer combine the zucchini, halved lengthwise, and the marinade and let the zucchini marinate, covered and chilled, turning them several times, overnight. Grill the zucchini on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes and brush them with some of the marinade. Turn the zucchini, grill them for 6 to 8 minutes, or until they are tender, and transfer them to a work surface. (Alternatively the zucchini may be grilled in a ridged grill pan.) Slice the zucchini diagonally.

GRILLED SUMMER SQUASH AND ZUCCHINI



Grilled Summer Squash and Zucchini image

Categories     Mustard     Vegetable     Side     Vegetarian     Backyard BBQ     Squash     Zucchini     Summer     Grill/Barbecue     Vegan     Yellow Squash     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

Steps:

  • Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
  • Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
  • Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
  • While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

GRILLED ZUCCHINI AND SQUASH



Grilled Zucchini and Squash image

Aromatic and slightly pungent, basil makes a good companion to a grilled zucchini and squash side dish. Its delicate leaves are best used raw or added at the end of the cooking process.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

2 zucchini (about 1 pound)
2 yellow squash (about 1 pound)
2 yellow bell peppers, seeds and ribs removed
1/4 cup olive oil
Salt and pepper
1/4 cup thinly sliced fresh basil

Steps:

  • Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
  • In a large bowl, toss vegetables with oil; season with salt and pepper.
  • Grill vegetables until tender, 6 to 8 minutes per side.
  • Return vegetables to bowl; toss with basil.

GRILLED SQUASH AND ZUCCHINI KABOBS



Grilled Squash and Zucchini Kabobs image

Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 5

2 large zucchini, cut into 3/4-inch-thick slices
2 large yellow squash, cut into 3/4-inch-thick slices
2 red peppers, cut into 1-1/2-inch pieces
2 red onions, cut into wedges
1 cup KRAFT Original Barbecue Sauce

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.

Nutrition Facts : Calories 110, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

GRILLED ZUCCHINI AND SQUASH



Grilled Zucchini and Squash image

Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.

Provided by Jay Peaslee

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 summer squash, thinly sliced
¾ cup butter
1 tablespoon salt
2 tablespoons ground black pepper
2 tablespoons garlic powder

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.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g

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