Print

Grilled Zucchini and Yellow Squash with Dijon Marinade Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

This easy and flavorful grilled zucchini and yellow squash recipe makes a perfect summer side dish. Marinated in a zesty blend of olive oil, Dijon mustard, garlic, and herbs, the vegetables are grilled to tender, smoky perfection in just minutes. Ideal for backyard barbecues or quick weeknight dinners, this recipe is simple, healthy, and customizable with your favorite summer squash varieties.

Ingredients

Vegetables

  • 2 medium sized zucchini
  • 2 medium sized yellow squash

Marinade

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic, finely minced
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. Prepare the Vegetables: Cut both the zucchini and yellow squash lengthwise into slices between ¼ and ½-inch thick for optimal grilling.
  2. Make the Marinade: In a bowl, whisk together extra-virgin olive oil, Dijon mustard, minced garlic, dried thyme, kosher salt, black pepper, and crushed red pepper flakes to create a flavorful marinade.
  3. Marinate the Vegetables: Place the sliced zucchini and squash into a large bowl and toss gently with the marinade until well coated. Let them marinate for about 15 minutes while preheating the grill.
  4. Preheat the Grill: Heat your grill to medium, approximately 400-450°F (204-232°C), ensuring it is ready for cooking.
  5. Grill the Vegetables: Shake any excess marinade off the vegetables before placing them on the grill. Arrange the slices perpendicular to the grill grates to prevent slipping. Grill each side for 2 to 3 minutes with the grill lid open to avoid steaming the vegetables.
  6. Serve: Remove the grilled zucchini and squash to a serving platter, drizzle over any reserved marinade for extra flavor, season with additional salt if desired, and garnish with fresh herbs of your choice.

Notes

  • If using a grill pan, preheat it for 8 to 10 minutes before grilling for best results.
  • Cutting the vegetables into strips yields the best grilling outcome, but they can also be cut into rounds or spears. If choosing rounds, a grill basket is recommended to prevent slipping.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

Find it online: https://recipesbyliza.com/grilled-zucchini-and-yellow-squash-with-dijon-marinade-recipe/