Grilled Zucchini and Squash
Grilled zucchini and squash is a simple, fresh side dish to make this summer. A hint of char from the grill along with a simple oil and vinegar marinade add incredible flavor.
Servings: 8 servings
Calories: 63kcal
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 3 tablespoons (37 g) vegetable oil
- 1 tablespoon red wine vinegar
- ½ tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
Instructions
- Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If needed, clean grill grates.
- Meanwhile, trim ends and slice zucchini and squash in half lengthwise and place on a sheet pan or tray.
- In a small bowl, whisk together vegetable oil, red wine vinegar, dijon mustard, oregano, salt, and red pepper flakes. Brush zucchini and squash on all sides with marinade.
- Wipe grill grates lightly with oil, then place zucchini and squash perpendicular across the grill grate. Cook for about 2 minutes per side, or until they have nice grill marks.
- Serve zucchini and squash as is, or transfer to a cutting board and slice into bite size pieces.
Recommended Equipment
Notes
- Marinade substitution: Prepared marinade can be substituted with about ¼ cup of your favorite oil-based salad dressing (like Italian dressing).
- Storage: Leftover grilled zucchini and squash will keep for about 3-4 days in a tightly sealed container in the refrigerator.
Nutrition Estimate
Serving: 1half squash | Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 162mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 0.4mg