Marinated Zucchini Cubes Food

MARINATED ZUCCHINI AND SUMMER SQUASH

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.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill, or a grill pan, over medium-high heat. I like to use my George Foreman Grill.
• Trim the zucchini edges and slice it crosswise into ½-inch-thick rounds.
• In a small bowl, whisk together the olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder.
• Brush the zucchini rounds with the mixture, on both sides. Set aside any remaining marinade.
• Grill the zucchini slices until just tender, 3-4 minutes on each side. In my dual contact George Foreman grill, I grill 3 minutes on the first side, then 2 more minutes on the second side.
• Brush the grilled zucchini slices with the remaining marinade and serve.

HERBED LAMB, TOMATO, AND ZUCCHINI KEBABS

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
• About an hour before grilling, halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air. Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
• While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
• Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
• Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from zucchini).

MARINATED ZUCCHINI SALAD

Steps:

• Thinly slice zucchini and add to a large bowl.
• Mix all the marinade ingredients and pour over the zucchini.
• Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
• When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.

MARINATED CHICKEN & ZUCCHINI KABOBS

Steps:

• In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper., On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.

MARINATED GRILLED ZUCCHINI

Steps:

• Cut zucchini lengthwise into quarters. Cut quarters into lengths that will fit in a resealable sandwich bag. Add Worcestershire sauce, olive oil, soy sauce, and chicken seasoning.
• Let zucchini marinate at room temperature, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Remove zucchini from marinade and grill until softened but still firm, 2 to 3 minutes per side.

MARINATED ZUCCHINI

Steps:

• Slice zucchini lengthwise 1/8th of an inch in thickness (4 millimeters) , if the zucchini are extra large then slice and then cut in half.
• In a small to medium sized frying pan add 1/2 cup olive oil and heat on medium high heat, once oil is hot (not boiling) add zucchini slices, (not all at once, single layer in the pan) turning till golden. Remove from pan and drain well on paper towels. (I pat them lightly with extra paper towels to remove extra oil).
• In a medium bowl add zucchini, parsley, garlic, salt, 1 tablespoon olive oil and the white wine vinegar. Toss gently and serve with bruschetta or crusty Italian bread. Enjoy!

MARINATED ZUCCHINI & TORTELLINI SKEWERS

Steps:

• Cut the ends off of the zucchini, and using mandolin or a sharp knife, thinly slice lengthwise. {I was able to get about 8 slices from 1 zucchini, but this will depend on the thickness.}
• Cut the longer strips in half, then place them a zip top bag and pour in the vinaigrette. Gently massage the bag to ensure that all the pieces are coated. {You can use store bought, or make your own. I made my own using 1/4 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried dill weed, 1 minced clove of garlic, and 1/8 teaspoon salt whisked together.} Refrigerate for at least an hour, and up to 3 hours.
• Meanwhile, make the tortellini according to package directions. {The one I bought took 7 minutes.} Drain and cool slightly, then toss with a few teaspoons of olive oil to coat them -- this will help them not to stick to one another.
• When you're ready to start skewering, pour the marinade from the bag of zucchini into the bowl with the tortellini and toss gently to coat.
• To assemble: Skewer a basil leaf, then a piece of zucchini, a piece of tortellini, and then a grape tomato. Repeat one more time or place as many pieces onto the skewer as desired, then end with another basil leaf. Repeat with all 16 skewers.
• Refrigerate until ready to serve with extra vinaigrette or a balsamic glaze for drizzling.

MARINATED ZUCCHINI

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

MARINATED ZUCCHINI CUBES

Steps:

• Mix all ingredients except zucchini in a large glass bowl. Microwave at high for 2 minutes. Stir in zucchini. Cover and chill, at least 2 hours.
• Serve with a slotted spoon to drain.

SWEET AND SOUR MARINATED VEGETABLES

Steps:

• Bring a medium saucepan of salted water to a boil. Stir in the red pepper and cook 1 minute. Drain thoroughly.
• Heat the vegetable oil in a large skillet over medium heat until a cube of eggplant dipped in the oil gives off a lively sizzle. Add the eggplant cubes and fry, stirring and turning them so they cook evenly, until the eggplant is golden brown on all sides. Remove the eggplant with a slotted spoon and drain on a paper towel.
• Heat the olive oil in a separate large skillet. Add the zucchini and cook, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and set aside. Add the onion to the oil remaining in pan and cook, stirring, 1 minute. Stir in the celery and cook until the vegetables are wilted, about 5 minutes. Stir in the raisins, green olives, pine nuts, capers, and blanched pepper. Season with salt and pepper to taste and continue cooking, stirring, until the vegetables are soft but not mushy, about 10 minutes. Add the diced tomatoes and cook until they are softened, about 5 minutes.
• While the vegetables are cooking, make the sugar-mint syrup. Bring the vinegar to a boil in a small saucepan. Add the sugar and the mint, reduce the heat to low, and simmer until thick and syrupy, about 5 minutes.
• Pour the syrup into the skillet of vegetables and cook until the vegetables are very soft and juicy but not broken up-you should be able to see the shape of each vegetable-3 to 4 minutes. Finally, stir in the eggplant and zucchini and cook 1 to 2 minutes. Cool completely before refrigerating.

ZUCCHINI AND CUCUMBER SALAD

Steps:

• In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
• For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
• Makes 5 servings.