Grilled and Marinated Zucchini and Yellow Squash Recipe |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 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 |
Directions:
1. Heat grill to high.
2. 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.
3. 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.
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