Tuscan Grilled Zucchini & Summer Squash

By • August 2, 2009 • 19 Comments



Author Notes: I came up with this recipe one day after harvesting some squashes and herbs from my home garden. The marinade can be tweaked with any woodsy herb and substituting a different vinegar or citrus juice. A super hot grill and sturdy skewers are key...Stefano Coppola

Food52 Review: This dish is a great example of the whole equaling more than the sum of its parts. At first glance, this recipe seems simple enough, but we've never tasted grilled zucchini quite like this. The porous squash soaks up the lemon, garlic, herbs and chili in the marinade, and after a quick char on the barbecue, it's positively bursting with flavor. Add the soft, mellow sweetness of red onion grilled in its own skin and you've got a bowl of vegetables that's addictive. You'll have leftover marinade, which is a good thing: reuse it to grill more veggies or drizzle over a salad. Stefano Coppola doesn't specify this, but we marinated the squash at room temperature. We also seasoned the skewers generously with salt and pepper before throwing them on the grill, adding a bit more seasoning later along with a tablespoon of oil from the marinade. - A&MA&M

Serves 5

  • 2 zucchini, cut into 1 inch cubes
  • 3 summer squash, cut into 1 inch cubes
  • 5 garlic cloves, minced
  • 4 sprigs rosemary, chopped
  • 1/2 tablespoon crushed red chile flakes
  • 1 sprig oregano, chopped
  • 3 lemons
  • 1/2 cup red wine vinegar
  • 2 cups extra-virgin olive oil
  • To Taste salt & pepper
  • sturdy skewers, soaked in hot water for an hour if wooden
  • 2 red onions
  1. Make Marinade: combine garlic, herbs, chile flake, lemon juce and zest, and vinegar in a mixing bowl. Whisk in oil.
  2. Place zucchini and squash into a lage resealable plastic bag, pour marinade over and seal. Allow to marinate at least 30 min, prefferably for a few hours.
  3. Preheat grill to high.
  4. Remove zucchini and squash from marinade and skewer.
  5. Cut unpeeled onions in half and place on grill, turning occasionally. Allow to char on outside. Remove and place into a bowl, covered with plastic wrap to steam.
  6. Grill skewers until tender, 5-6 minutes total, turning occasionally.
  7. Peel and slice onions. Pull zucchini and squash off skewers, toss with onion, season with salt and pepper. Serve.
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Tags: barbecue, farmers market, Healthy, herbs, lemon, marinade, savory, seasonal, Summer, Vegan, Vegetables, Vegetarian

Comments (19) Questions (3)

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12 months ago AAavecsucre

The marinade is DELICIOUS and the flavors come through all the veg. beautifully, tasting the lemon & rosemary especially. Didn't steam the onions & just grilled up wonderfully, also added eggplant which goes great with the marinade

Stringio

about 1 year ago Lilismom

Headed to the veggie market so I can make this tonight. It sounds perfect!

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over 1 year ago Sasutan

Just made this, without the skewers though and had it with a side of couscous. it was fantastic.

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmm, how has this one escaped my attention?! I've been doing something along these lines for the past two summers, but without using rosemary in the marinade, and generally not grilling onions. Definitely on the must-try list -- quite possibly this evening! ;o)

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almost 2 years ago Lydiac

The marinade is just delicious and we gobbled up our summer squash last night. I also put some marinade on swordfish and it was wonderful.

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almost 2 years ago Treble723

Had this for dinner last night and it was delicious! I used half the marinade for the veggies and the other half for some boneless, skinless chicken thighs that we also cooked on the grill. I added a dollop of yogurt and a squeeze of lemon juice and it was the perfect summer meal!

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almost 3 years ago Whats4Dinner

OMG! I can totally eat this! I'm doing this cleanse and am only allowed certain things. This and maybe some grilled salmon fits the bill ;-)
Yay!

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about 3 years ago chirodog

Can you please confirm that the 2 cups of olive oil isn't a typo??? That seems like an excessive amount of olive oil for the amount of veggies in this recipe!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It's not a typo -- the oil is just for marinating, although you can also drizzle a little over the top after you grill the veggies.

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about 3 years ago EmilyC

Made your recipe last weekend with some of the first squash of the season. I loved the marinade. Instead of using skewers, we used our grill tray and just tossed the vegetables several times to get them evenly charred. Great recipe!

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almost 5 years ago alsd2

This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.

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almost 5 years ago alsd2

This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.

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almost 5 years ago alsd2

This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.

Default-small

almost 5 years ago alsd2

This recipe sounds wonderful, and I often have an overabundance of summer squash from the CSA share I get through the warmer months. But as an apartment dweller, I get frustrated when recipes call for grilling, which makes them inaccessible to me. It would be nice if the book included optional directions for making grilled recipes under the broiler, even if it's not *quite* the same.

Glenn_in_greece

about 3 years ago Glenn

I'm betting that if you put this under a broiler, or even on a skillet, that it would still be delicious. Try it; I will.

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almost 5 years ago jenn

congratulations, you are the best
TUTTE LE TUE RICETTE SON DELICIOSE
PERCHE NON TELEFONI ALLA MAMMA....
PLEASE post your risotto

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almost 5 years ago Susan B.

This was delicious! I made the marinade as directed, poured it over chunks of eggplant and zucchini (both from my CSA share) and red onion, let it sit for a couple of hours at room temperature and then grilled it in my grill basket. We loved it! The flavor of the marinade really comes through and the chili flakes were a nice addition. I'll have to remember this recipe next summer when I get 5 pounds of zucchini in one week...

Lnd_jen

almost 5 years ago lastnightsdinner

This is really one of those perfect summertime dishes.

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It is so so good. We loved both zucchini recipes equally, so we eventually decided this one really deserved to make it into the book.