Grilled and Marinated Zucchini and Yellow Squash Recipe

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zucchini , squash , pepper , lemon , grilled

“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

Ingredients

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

Instructions

1. Heat grill to high.
2. 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.
3. 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. Serves 4.

Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).

Nutritional Information

Nutritional facts per serving: 180 calories, 18g fat, 1g protein, 4g carbohydrates, 1g fiber, 240mg sodium.

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Grilled and Marinated Zucchini and Yellow Squash Recipe

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