Grilled And Marinated Zucchini And Yellow Squash Food

GRILLED SQUASH AND ZUCCHINI

Grilled Squash and Zucchini image

A refreshing summer vegetable medley.

Provided by John Cox

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 yellow squash, sliced
1 zucchini, sliced
1 lemon, zested and juiced
1 tablespoon unsalted butter, cut into chunks
1 teaspoon kosher salt
1 tablespoon ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste

Steps:

Preheat grill for medium heat and lightly oil the grate.
Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
Cook vegetables on the preheated grill until tender, about 30 minutes.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 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

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

GRILLED ZUCCHINI AND SQUASH

Grilled Zucchini and Squash image

Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.

Provided by Jay Peaslee

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 summer squash, thinly sliced
¾ cup butter
1 tablespoon salt
2 tablespoons ground black pepper
2 tablespoons garlic powder

Steps:

Preheat grill for medium-high heat.
Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g

YELLOW SQUASH AND ZUCCHINI GRATIN

Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

GRILLED AND MARINATED ZUCCHINI AND YELLOW SQUASH RECIPE

Grilled and Marinated Zucchini and Yellow Squash Recipe image

"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

Provided by Ceezie

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

Heat grill to high.
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.
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.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

GRILLED YELLOW SQUASH AND ZUCCHINI

Grilled Yellow Squash and Zucchini image

I love grilling vegetables, not only because they taste delicious, but I find it quite handy to cook an entire meal outdoors--- and it is nice to avoid heating up the kitchen during the hot summer months. This is a super quick side, no time spent peeling, slicing, or dicing. Just halve your squash, mix up your sauce, and get right down to the grilling business. This recipe (adapted from fooddownunder.com) does not call for any salt, but I really felt it needed some, so I gave the squash a generous sprinkling of kosher salt after it came off the grill. Unless you are watching your sodium intake, I think the flavor definitely benefits from a good dose of salt.

Provided by GaylaJ

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 small summer squash (combination of zucchini and yellow squash)
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Steps:

Halve each squash, but do not peel.
Combine sauce ingredients and brush squash with sauce.
Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.

Nutrition Facts : Calories 51.7, Fat 4.7, SaturatedFat 0.7, Sodium 1.8, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 0.8

GRILLED SUMMER SQUASH AND ZUCCHINI

Grilled Summer Squash and Zucchini image

Categories Mustard Vegetable Side Vegetarian Backyard BBQ Squash Zucchini Summer Grill/Barbecue Vegan Yellow Squash Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

Steps:

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

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