Grilled and Marinated Zucchini and Yellow Squash

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 7 mins

This may seem to be in reverse order—grill, then marinate—but it's a classic Italian technique that creates great results, according to grillmaster Bobby Flay


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


  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.

Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 12g
  • Cholesterol 0mg
  • Sodium 240mg
  • Potassium 530mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 5g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 60%
  • Calcium 4%
  • Iron 4%