Grilled and Marinated Zucchini and Yellow Squash

  • 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."

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


2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup plus 1 tablespoon Olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 pinch red pepper flakes
2 tablespoons finely chopped fresh basil


  1. Heat grill to high.
  2. 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.
  3. 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).



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