Best 3 Marinated Zucchini And Summer Squash Recipes

**Marinated Zucchini and Summer Squash: A Refreshing Summer Delight**

As the summer sun shines brightly, gardens and farmers markets overflow with an abundance of fresh zucchini and summer squash. These versatile vegetables are perfect for creating a variety of delicious dishes, including this refreshing marinated zucchini and summer squash recipe. This easy-to-make dish is a delightful blend of flavors and textures, featuring tender-crisp vegetables, a tangy marinade, and a hint of fresh herbs. Serve it as a flavorful side dish, a light lunch option, or even as an appetizer. With its vibrant colors and zesty taste, this marinated zucchini and summer squash dish is sure to be a hit at your next gathering.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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.

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

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
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.

Tips:

Choose the right zucchini and summer squash: Look for small to medium-sized vegetables with smooth, unblemished skin. Avoid any that are too large, as they may be tough and seedy.
Slice the vegetables evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard to avoid cutting yourself.
Marinate the vegetables for at least 30 minutes: This will help them absorb the flavors of the marinade. You can marinate them for up to 24 hours, but no longer, or they will start to soften too much.
Cook the vegetables over medium heat: This will help them cook evenly without burning. If you are grilling the vegetables, be sure to grease the grates well to prevent them from sticking.
Serve the vegetables immediately: They are best when served warm or at room temperature. You can also store them in the refrigerator for up to 3 days.

Conclusion:

Marinated zucchini and summer squash is a delicious and healthy side dish that is perfect for summer gatherings. The vegetables are marinated in a flavorful mixture of olive oil, vinegar, herbs, and spices, then grilled or roasted until tender. They can be served as a side dish to grilled meats or fish, or they can be enjoyed on their own as a light lunch or snack.