Marinated Zucchini and Summer Squash

Name: Marinated Zucchini and Summer Squash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT3H23M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons white wine vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon minced garlic; 2 teaspoons chopped fresh thyme leaves; Salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick; 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Marinades and Sauces

Marinated Zucchini and Summer Squash

1 Review

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

135 calorie

Total Fat

13 grams

Saturated Fat

2 grams

Cholesterol

0 milligrams

Sodium

67 milligrams

Carbohydrates

6 grams

Dietary Fiber

2 grams

Protein

2 grams

Sugar

3 grams

Total: 3 hr 23 min
Prep: 15 min
Inactive: 3 hr
Cook: 8 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Calories

135 calorie

Total Fat

13 grams

Saturated Fat

2 grams

Cholesterol

0 milligrams

Sodium

67 milligrams

Carbohydrates

6 grams

Dietary Fiber

2 grams

Protein

2 grams

Sugar

3 grams

Total: 3 hr 23 min
Prep: 15 min
Inactive: 3 hr
Cook: 8 min

Ingredients

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

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.