Side Dishes > Grilled Side Dishes > Grilled Vegetables > Grilled Zucchini and Squash Recipe

Grilled Zucchini and Squash with Lemon-Herb Marinade

A vibrant and flavorful grilled side dish featuring zucchini and squash, marinated in a zesty lemon-herb mixture. Perfect for summer barbecues and quick weeknight meals.

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
4
Ingredients
  • 2 medium Zucchini
  • 2 medium Yellow Squash
  • 1/4 cup Olive Oil
  • 2 tablespoons Lemon Juice
  • 2 cloves Garlic
  • 1 tablespoon Fresh Thyme
  • 1 teaspoon Fresh Rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Marinade

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper.

Prepare the Vegetables

Wash the zucchini and yellow squash thoroughly. Trim the ends and slice them lengthwise into 1/4-inch thick planks. This ensures even cooking on the grill.

Marinate the Vegetables

Place the zucchini and squash planks in a large bowl or resealable bag. Pour the lemon-herb marinade over the vegetables, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer they marinate, the more flavorful they will become.

Preheat the Grill

Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grill grates are clean to prevent sticking. Lightly oil the grates to further ensure the vegetables don't stick.

Grill the Vegetables

Place the marinated zucchini and squash planks on the preheated grill in a single layer. Grill for 3-4 minutes per side, or until they are tender and have grill marks. Avoid overcrowding the grill; work in batches if necessary.

Serve

Remove the grilled zucchini and squash from the grill and arrange them on a serving platter. Garnish with fresh herbs, such as thyme or rosemary, if desired. Serve immediately as a side dish. These are delicious served warm or at room temperature.

Nutrition Facts Estimated per 100g of product

Calories: 50kcal, Carbohydrates: 7g, Protein: 1g, Fat: 3g, Fiber: 2g

Other Considerations for Nutrition

This recipe is naturally low in sodium. Adjust salt to your preference. Using high-quality olive oil will contribute beneficial healthy fats.

← Grilled Zucchini and Squash Skewers with Balsamic Glaze →

FAQ

  • Can I use dried herbs instead of fresh?

    Yes, you can substitute dried herbs for fresh. Use about 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary in place of the fresh herbs. Keep in mind that dried herbs have a more concentrated flavor, so use a smaller amount.
  • How do I prevent the vegetables from sticking to the grill?

    Make sure your grill grates are clean and lightly oiled before grilling. You can use a grill brush to clean the grates and a paper towel soaked in oil to lightly coat them. Also, avoid moving the vegetables around too much while they are grilling; let them cook undisturbed for a few minutes per side to develop grill marks and prevent sticking.
  • Can I use other vegetables in this recipe?

    Yes, you can easily adapt this recipe to use other vegetables such as bell peppers, eggplant, or onions. Adjust the grilling time as needed based on the thickness and density of the vegetables.