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I broiled these instead of grilled because the grill was occupied with my pork and pineapple. I marinated overnight, and when I tasted them I was a little disappointed. But, I added another pinch of salt, and wow! What a difference. Much tangier and more lemony.

Marinated and grilled zucchini and summer squash (RZ)


  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme leaves
  • salt and black pepper
  • 1/3 cup extra virgin olive oil
  • 3 large zucchini
  • 3 large yellow squash


  1. Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
  2. Season with salt and pepper and gradually whisk in the olive oil.
  3. Slice both of the squash diagonally into 1/4″ thick slices.
  4. Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
  5. Add all the squash to the remaining marinade in the large bowl and toss to coat.
  6. Transfer the mixture to a 13×9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
  7. Can also be refrigerated for up to one day to marinate.
  8. Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes. (I didn’t salt before, I salted after.)
  9. Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade. (I didn’t do this, just to save on some fat calories. It would have been nice though.)
  10. Serve hot or at room temperature.

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