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
Ingredients
- 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
Instructions
- 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.
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%