Marinated grilled zucchini and squash

Votes: 2

Time: 3 hours 23 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 135, total fat 13 G., saturated fats 2 G., proteins 2 G., carbohydrates 6 G., fiber 2 G., cholesterol 0 mg, sodium 67 mg, sugar 3 G.

Grill delicious zucchini after marinating them in a mixture of white wine vinegar, lemon juice, garlic, and thyme. Use this same marinade to drizzle over the cooked zucchini for even more vibrant flavor. For this recipe, choose thinner zucchini and squash, which have fewer seeds. Cut very thin zucchini at a steep angle to prevent them from falling through the grill grate and to make them easier to turn. Serve the grilled zucchini as an appetizer or as a side dish with grilled meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tbsp. minced garlic
2 tsp chopped thyme
1/3 cup olive oil
0.5 kg zucchini (about 3 pcs.), trimmed and sliced diagonally into 0.5 cm thick slices.
0.5 kg yellow zucchini (about 3 pcs.), trimmed and sliced diagonally into 0.5 cm thick slices.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: wine vinegar, lemon juice, garlic, thyme, zucchini, yellow zucchini

Cooking the dish according to the recipe:

Whisk together the vinegar, lemon juice, garlic, and thyme in a large bowl. Season with salt and pepper. Gradually whisk in the olive oil. Transfer 3 tablespoons of the marinade to a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss. Transfer the mixture to a 9x13-inch glass baking dish. Cover and marinate at room temperature for at least 3 hours or refrigerate for up to 24 hours.
Preheat the grill to medium-high heat. Grill the vegetables, turning occasionally, until crisp-tender and golden brown, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the remaining marinade and serve the zucchini hot or at room temperature.

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