Table of Contents

Marinated and Grilled Zucchini and Summer Squash: A Taste of Sunshine

I remember summer evenings spent on my grandmother’s porch, the air thick with the scent of honeysuckle and the crackling sounds of a barbecue. She always had a platter overflowing with grilled vegetables, the stars of which were always zucchini and yellow squash, glistening with a simple marinade. The slightly charred edges, the tender bite, and the bright, fresh flavors perfectly captured the essence of the season. This recipe takes me right back to those cherished moments.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 3 hours 23 minutes (includes marinating time)
Servings: 6
Yield: 6 servings
Dietary Type: Vegetarian, Gluten-Free, Dairy-Free, Vegan

Ingredients

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

Equipment Needed

Large bowl
Small bowl
Whisk
Knife
Cutting board
13×9 glass baking dish
Barbecue grill or indoor grill pan

Instructions

In a large bowl, whisk together the white wine vinegar, fresh lemon juice, minced garlic, and chopped fresh thyme leaves. This forms the base of your vibrant marinade.
Season the mixture with salt and black pepper to your liking. Don’t be shy with the seasoning, as it will infuse the squash with flavor.
Gradually whisk in the extra virgin olive oil until the marinade is emulsified and slightly thickened. This creates a luscious coating that will cling to the squash.
Using a sharp knife, slice both the zucchini and yellow squash diagonally into 1/4-inch thick slices. The diagonal cut not only looks beautiful but also provides more surface area for the marinade to penetrate. Aim for consistent thickness for even cooking on the grill.
Spoon 3 tablespoons of the prepared marinade into a small bowl. Cover the bowl and set it aside in the refrigerator. This reserved marinade will be used as a finishing drizzle, adding a final burst of flavor.
Add all the sliced zucchini and yellow squash to the remaining marinade in the large bowl. Toss gently but thoroughly to ensure that all the slices are well coated in the marinade.
Transfer the marinated squash mixture to a 13×9 inch glass baking dish. Spread the squash in a single layer for even marinating.
Cover the baking dish tightly and marinate the squash at room temperature for at least 3 hours. For a deeper flavor, you can refrigerate the squash for up to one day to marinate. The longer it marinates, the more flavorful it will become.
Before grilling, season the marinated squash with a little additional salt and pepper. This final seasoning will enhance the flavors developed during marination.
Grill the squash on a barbecue or on an indoor grill pan until they are crisp-tender and beautifully browned. Remember to turn the slices occasionally for even cooking, about 8 minutes total. Watch carefully to prevent burning.
Once the squash is grilled to perfection, transfer it to a serving platter.
Drizzle the grilled squash generously with the reserved 3 tablespoons of marinade. This adds a fresh, vibrant finish to the dish.
Serve the marinated and grilled zucchini and summer squash hot or at room temperature. Either way, it’s a delightful addition to any meal.

Expert Tips & Tricks

Choosing the right squash: Look for firm, unblemished zucchini and yellow squash. Avoid squash that feels soft or has bruises, as they may be past their prime.
Enhance the herbs: If you don’t have fresh thyme, you can substitute with dried thyme, but use about half the amount (1 teaspoon). You can also experiment with other fresh herbs like oregano, basil, or rosemary.
Grill marks: For beautiful grill marks, make sure your grill is hot before placing the squash on it. Avoid moving the squash around too much; let it sit in one place for a few minutes to develop those perfect lines.
Prevent sticking: Lightly oil your grill grates before grilling to prevent the squash from sticking. You can use a grill brush or a paper towel dipped in oil.
Make-ahead tip: You can marinate the squash up to 24 hours in advance. This is a great way to save time when you’re preparing for a larger gathering.

Serving & Storage Suggestions

Serve this marinated and grilled zucchini and summer squash as a vibrant side dish alongside grilled chicken, fish, or steak. It also pairs wonderfully with pasta dishes, salads, or as a component of a vegetable platter. For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves and a drizzle of extra virgin olive oil.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. While the texture may soften slightly upon reheating, the flavors will still be delicious. Freezing is not recommended, as the squash will become mushy upon thawing. It is best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	164 kcal	8%
Total Fat	13g	20%
Saturated Fat	1.9g	9%
Cholesterol	0mg	0%
Sodium	26.4mg	1%
Total Carbohydrate	10.9g	3%
Dietary Fiber	3.3g	13%
Sugars	8.2g	32%
Protein	4g	8%

Variations & Substitutions

Balsamic Glaze: Drizzle with balsamic glaze after grilling for a sweet and tangy twist.
Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
Citrus Zest: Incorporate lemon or orange zest into the marinade for added brightness.
Different Herbs: Experiment with other fresh herbs like oregano, basil, or rosemary in place of thyme.
Vegetable Medley: Add other vegetables to the grill, such as bell peppers, onions, or eggplant, for a colorful and flavorful vegetable medley.
Vegan Cheese: Crumble vegan feta cheese over the grilled squash for a creamy and salty contrast.

FAQs (Frequently Asked Questions)

Q: Can I use dried thyme instead of fresh thyme?
A: Yes, you can substitute dried thyme for fresh thyme, but use about half the amount (1 teaspoon) as dried herbs are more concentrated in flavor.

Q: How long should I marinate the squash?
A: Marinate the squash for at least 3 hours at room temperature, or up to 24 hours in the refrigerator for a deeper flavor.

Q: Can I grill the squash indoors if I don’t have a barbecue?
A: Absolutely! An indoor grill pan works perfectly well for grilling the squash.

Q: How do I prevent the squash from sticking to the grill?
A: Make sure your grill is hot and lightly oiled before placing the squash on it.

Q: Can I use different types of squash?
A: Yes, you can experiment with different types of squash, such as pattypan squash or crookneck squash, in this recipe. Just adjust the cooking time as needed.

Final Thoughts

I hope you enjoy this simple yet incredibly flavorful marinated and grilled zucchini and summer squash recipe as much as I do. It’s a celebration of fresh, seasonal ingredients and a perfect way to bring a taste of sunshine to your table. Don’t be afraid to experiment with different herbs and seasonings to customize the flavors to your liking. I’d love to hear your feedback and any variations you try! Consider pairing it with a crisp white wine or a refreshing iced tea for the ultimate summer meal. Happy grilling!

Marinated and Grilled Zucchini and Summer Squash Recipe