Marinated Grilled Zucchini Recipes

MARINATED GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Cut the zucchini and summer squash into medium-thick slices. Lightly brush them with a little oil and grill on both sides until gently browned and just soft.
• While the zucchini and squash are grilling, whisk together the lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables. Shred the basil.
• Once the zucchini and squash are ready, carefully toss them in the lemon and oil mixture (whisk a little more just before adding if they have separated), along with the shredded basil. Leave to marinade for a good 5 minutes and serve, or else leave them to come to room temperature and refrigerate until you need them. They should keep fine a day or two refrigerated. Best brought up to room temperature before eating, though chilled also works.

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.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

GRILLED ZUCCHINI II

Steps:

• Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing.
• Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.

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.

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.

MARINATED ZUCCHINI

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

GRILLED MARINATED ZUCCHINI

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.