Zucchini is a super hydration food. This warm zucchini is wonderful on its own or atop a crunchy green salad.
Ingredients
Servings 6
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons fresh mint
- 1 teaspoon kosher salt
- ½ teaspoon 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
Nutritional Facts
Nutrition Facts
Marinated & Grilled Zucchini
Amount per Serving
Calories
136
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Sodium
396
mg
17
%
Potassium
414
mg
12
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
337
IU
7
%
Vitamin C
30
mg
36
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Whisk the vinegar, lemon juice, garlic, thyme and mint 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 and place in a resealable plastic bag. Seal and marinate at room temperature at least 3 hours or refrigerate up to 1 day.
- Prepare the barbecue for medium-high heat or heat a grill pan over 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.
- Alternatively, serve atop a green salad. Drizzle remaining dressing on salad and serve.
