Herb-Infused Grilled Zucchini and Summer Squash
Inspired by the culinary magic of Giada De Laurentiis, this herb-infused grilled zucchini and summer squash recipe is a delightful way to celebrate the flavors of summertime. The vibrant green and yellow squashes are marinated in a zesty blend of white wine vinegar, fresh lemon juice, and aromatic garlic, bringing out their natural sweetness. Infused with fragrant thyme, each slice is then grilled to perfection, creating a dish that is not only visually stunning but also bursting with flavor. Whether served as a side dish at a picnic or as a light appetizer, this recipe is sure to impress your guests and elevate any meal.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
white wine vinegar
2 tablespoons (none)
fresh lemon juice
2 tablespoons (freshly squeezed)
minced garlic
1 tablespoon (minced)
chopped fresh thyme leaves
2 teaspoons (freshly chopped)
salt
to taste (none)
black pepper
to taste (none)
extra virgin olive oil
1/3 cup (none)
large zucchini
3 (sliced diagonally into 1/4" thick slices)
large yellow squash
3 (sliced diagonally into 1/4" thick slices)
Instructions
1
In a large bowl, whisk together the white wine vinegar, fresh lemon juice, minced garlic, and chopped fresh thyme leaves.
2
Season the mixture with salt and black pepper to taste, then gradually whisk in the extra virgin olive oil until well combined.
3
Slice the zucchini and yellow squash diagonally into 1/4-inch thick slices to maximize their surface area for marinating and grilling.
4
Spoon out 3 tablespoons of the marinade into a small bowl, cover it, and set aside for later use.
5
Add all the sliced squashes to the remaining marinade in the large bowl, tossing thoroughly to ensure they are fully coated.
6
Transfer the marinated squash mixture to a 13x9-inch glass baking dish, cover, and let it marinate at room temperature for at least 3 hours, or refrigerate for up to 1 day for deeper flavor.
7
Before grilling, season the squash lightly with additional salt and pepper.
8
Preheat your grill (or grill pan) over medium-high heat, then grill the marinated squash for approximately 8 minutes, turning occasionally, until they are crisp-tender and have appealing grill marks.
9
Once grilled, transfer the squash to a serving platter and drizzle with the reserved marinade from the small bowl.
10
Serve immediately, either hot off the grill or at room temperature for a refreshing side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who inspired this Herb-Infused Grilled Zucchini and Summer Squash recipe?
This recipe is inspired by the culinary style of Giada De Laurentiis.
What are the main vegetables used in this dish?
The dish features 3 large zucchini and 3 large yellow summer squashes.
How should the zucchini and squash be sliced?
They should be sliced diagonally into 1/4-inch thick slices.
Why are the vegetables sliced diagonally?
Slicing them diagonally maximizes the surface area for both marinating and grilling.
What ingredients make up the marinade?
The marinade consists of white wine vinegar, fresh lemon juice, minced garlic, chopped fresh thyme, salt, black pepper, and extra virgin olive oil.
How much extra virgin olive oil is required?
The recipe calls for 1/3 cup of extra virgin olive oil.
Do I need to save any of the marinade for later?
Yes, you should set aside 3 tablespoons of the marinade to drizzle over the squash after it is grilled.
How long should the squash marinate?
It should marinate at room temperature for at least 3 hours.
Can I prepare the marinated squash a day in advance?
Yes, you can refrigerate the marinated squash for up to 1 day for a deeper flavor.
What type of dish should I use for marinating?
A 13x9-inch glass baking dish is recommended for marinating the squash slices.
What grill temperature is recommended?
The grill or grill pan should be preheated over medium-high heat.
How long does it take to grill the squash?
The squash should be grilled for approximately 8 minutes, turning occasionally.
What is the desired texture of the grilled squash?
The squash should be crisp-tender and show appealing grill marks.
How many servings does this recipe yield?
This recipe makes 6 servings.
Can I serve this dish at room temperature?
Yes, the squash can be served immediately hot off the grill or at room temperature.
Is this recipe vegetarian?
Yes, this is a vegetarian-friendly recipe.
Is this recipe vegan?
Yes, all the listed ingredients are plant-based, making it suitable for a vegan diet.
What kind of thyme should I use?
The recipe specifies 2 teaspoons of chopped fresh thyme leaves.
Should I season the vegetables again before they hit the grill?
Yes, season the squash lightly with additional salt and pepper just before grilling.
What vinegar is best for the marinade?
The recipe uses 2 tablespoons of white wine vinegar.
Can I use bottled lemon juice?
The recipe recommends 2 tablespoons of freshly squeezed lemon juice for the best flavor.
What tags are associated with this recipe?
Tags include grilled vegetables, summer squash, zucchini, healthy side dish, and outdoor cooking.
Is this dish suitable for outdoor cooking?
Yes, it is designed for the grill, making it perfect for picnics and outdoor meals.
How much garlic is needed?
The recipe calls for 1 tablespoon of minced garlic.
What is the primary flavor profile of this dish?
It is zesty, aromatic, and herb-infused with the natural sweetness of the squash.
Can I use a grill pan indoors?
Yes, a grill pan works perfectly for this recipe if an outdoor grill is not available.
How many total ingredients are in this recipe?
There are 9 ingredients in total.
Is this recipe gluten-free?
Based on the ingredients list, this recipe is naturally gluten-free.
Should I peel the zucchini or squash?
No, the recipe suggests slicing them with the skin on for better texture and visual appeal.
What do I do first in the preparation process?
The first step is to whisk together the vinegar, lemon juice, garlic, and thyme in a large bowl.