The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Tuscan Grilled Zucchini & Summer Squash

June 13, 2011 , ,

This is a deceptively easy squash recipe. One would think that the marinade would take hours but then again, I never thought to marinate squash. The spongy squash almost immediately soaks in the lemon, herbs and red chili flakes and a quick turn on the grill gives it the finishing touch of a perfect summer side dish.

When M and I were cooking last week, we started this first, so it could sit in the marinade while we prepared the potato salad, chicken and the grill. We got a bit distracted with the wine and on top of the two other things we had to make the grill wasn’t really char ready by the time we put the squash on. It didn’t even matter. We also did not have skewers so we opted for cutting them long ways and thick enough so they wouldn’t fall in between the grates.

Zucchini and summer squash are just beginning their season. Look for pieces between 6-8 inches to get the most flavor. Apparently, really fresh zucchini will bristle with teeny hairs.


• 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, chili flake, lemon juice and zest, and vinegar in a mixing bowl. Whisk in oil.
2. Place zucchini and squash into a large re-sealable plastic bag, pour marinade over and seal. Allow marinating at least 30 min, preferably 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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