Go Back
+ servings
Platter of grilled zucchini.

Grilled Zucchini and Summer Squash

Zucchini and summer squash are marinated in a lemon herb marinade and then quickly grilled for the perfect summer side dish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Marinating 3 hours
Total Time 3 hours 18 minutes
Servings 6
Calories 136kcal


  • Giada's Family Dinners


  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon garlic minced
  • 2 teaspoons fresh thyme chopped
  • 1/3 cup olive oil
  • salt and pepper
  • 1 pound zucchini trimmed and quartered lengthwise
  • 1 pound yellow squash trimmed and quartered lengthwise


  • Whisk together lemon juice, white wine vinegar, garlic, thyme, olive oil and salt and pepper.
  • Reserve 3 tablespoons of the marinade.
  • Place the marinade in a dish large enough to hold the zucchini or a ziplock bag.
  • Marinate for at least 3 hours at room temperature or overnight in the fridge.
  • Heat grill to medium high and grill squash for about 8 minutes, turning occasionally, until crisp tender.
  • Serve, room temperature or warm, drizzled with the reserved marinade.



Variations:  you can use oregano, mint or tarragon in place of the thyme.  You can also omit the herbs altogether and it's still lemony and delicious! 


Calories: 136kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 9mg | Potassium: 412mg | Fiber: 2g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg