Thursday, July 30, 2015

Grilled Zucchini and Squash

When my parents recently came to visit, they brought a large supply of zucchini and summer squash from their garden, which was nice since our zucchini hadn't ripened yet, and we hadn't planted yellow squash this year.

We decided to marinate and then grill some of the squash. I ended up slicing 2 yellow squash and 1 zucchini for this recipe. For the marinade, I used a recipe that a friend of ours gave to us.

4 Tbsp red wine vinegar
Juice of 2 freshly squeezed lemons
4 cloves of garlic minced
4 tsp fresh thyme leaves (I used a combination of regular thyme and lemon thyme that I had growing in 
   our garden).
2/3 cup extra-virgin olive oil
Freshly ground pepper
Summer squash and/or zucchini

 Slice the squash approximately 1/4 inch thick and lightly sprinkle with salt and pepper.
 Whisk the olive oil, vinegar, lemon juice, garlic and thyme together in a large bowl.
Add the sliced vegetables to a large plastic bag or place in a large bowl.
Cover with the marinade and allow it to marinate at room temperature for at least 3 hours, or refrigerate overnight.
Grill the vegetables on a barbeque over medium heat until tender, approximately 5 to 10 minutes, turning as needed.

This dish can be served warm or at room temperature. I must admit it was great with dinner the night we made it, but I refrigerated the leftovers and ate those at room temperature for lunch the next day, and liked them even more.



  1. Love garden produce, esp the squash & zucchini!
    One way my mom made it: saute in butter with onion slices.
    When cooked through, top with American cheese.

    1. That sounds like something my husband would definitely like Angela. Thanks so much for stopping by Seasonal Chapters and taking the time to comment.

  2. Hi Dorene, Nice to meet you and thank you for stopping by my blog and your kind comment. I love zucchini and summer squash. We used to grow it in our home state of Michigan but here in Texas it's just too hot. I like to grate zucchini for a spaghetti style dish and also zucchini bread and lasagna.
    I have grilled it too and it is so good.
    Thanks for sharing. Have a nice weekend. cm

    1. Hi Celestina Marie, Nice to meet you too! I've used spiralized zucchini to use as a pasta style dish too and make zucchini bread every year also. It's a very versatile vegetable. I enjoyed visiting your blog as well and look forward to reading future posts. Enjoy your weekend.

  3. I love zucchini but with my IBS abd Post Chole Syndrome, I can not eat hardly any types of veggies or fruits. But i can eat the zucchini in a bread!!
    Thanks so much for stopping by all the time and commenting!! I have been off for 3 days and have been tearing apart my kitchen , cleaning, purging and re-organizing!!
    Hope you are having a great week!!


    1. Hi Deb, It is tough when you can no longer eat the foods you enjoy, but if you are able to tolerate the zucchini when it is baked into a bread or cake, then the recipe I posted is worth a try. I have made several types over the years, but that version is one of my family's favorites. Have a great weekend and thanks for taking the time to stop by and comment! Good luck with the purging and reorganizing. Looking forward to your next post.