Grilled Zucchini And Squash

Turn the zucchini squash halves over close the lid on a gas grill and cook until grill marks appear on the other side and the zucchini squash are very tender which will take about 5 minutes. Heat grill to medium. Place yellow squash and zucchini on a square of aluminum foil.

Olivia Luz

This recipe was originally published in 2017 and has been republished with all new photos. Its delicate leaves are best used raw or added at the end of the cooking process. In a large bowl gently toss zucchini squash oil vinegar and oregano. Zucchini and yellow squash are cut into uniform pieces and sealed into a foil packet with butter garlic powder salt and pepper. Spoon 3 tablespoons of the marinade into a small bowl.

Season with salt and pepper. Its delicate leaves are best used raw or added at the end of the cooking process. Working in batches if necessary lift vegetables from marinade and grill covered turning once until tender 6 to 8 minutes. This grilled zucchini squash is unbelievably delicious thanks to an incredible and incredibly simple olive oil herb and seasoning mixture. While the zucchini squash cooks brush the other sides with oil and sprinkle them with salt.

Gradually whisk in the oil. Then the packets are grilled until the vegetables are juicy and flavorful. Whisk the vinegar lemon juice garlic and thyme in a large bowl to blend. Season with salt black pepper and cayenne pepper. Aromatic and slightly pungent basil makes a good companion to a grilled zucchini and squash side dish.

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Sprinkle with lemon zest lemon juice and butter. Season with salt and pepper. Serve hot or at room temperature. Sprinkle with lemon zest lemon juice and butter. Gradually whisk in the oil.

Serve hot or at room temperature. Season with salt and pepper. This recipe was originally published in 2017 and has been republished with all new photos.