You are here: Home » Recipes » Grilled and Marinated Zucchini and Yellow Squash Grilled and Marinated Zucchini and Yellow Squash Recipe by Our Cookbook Collection Yield 4 servings Prep 5 mins Cook 7 mins Chef Bobby Flay notes, "It's amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up." PrintEmail This may seem to be in reverse order—grill, then marinate—but it's a classic Italian technique that creates great results, according to grillmaster Bobby Flay Ingredients 2 medium zucchini, halved lengthwise2 medium yellow squash, halved lengthwise1/4 cup plus 1 tablespoon Olive oil, divided1/2 teaspoon kosher salt, divided1/2 teaspoon coarsely ground black pepper, divided2 tablespoons fresh lemon juice2 teaspoons grated lemon rind1 pinch red pepper flakes2 tablespoons finely chopped fresh basil Instructions Heat grill to high. Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices. Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving. Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).