Jul
7

Grilled Zucchini and Squash with Lemon Salt

We are loving grilled veggies this summer and this grilled zucchini and squash recipe is one of our favorites!  The lemon zest really brings out the flavor of the vegetables and keeps the dish from tasting salty.  It’s like adding lime and salt to a margarita…it just works!

Start by cutting off the tops of the squash and zucchini and slice them into spears.  Place them into a large ziploc bag. Add the olive oil, 1 teaspoon salt, pepper, 1 Tablespoon lemon zest, and the juice of two lemons.
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Seal the bag and make sure to mix everything up well.  Let sit for 15-20 minutes.
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While the veggies are marinating, preheat your grill to medium to medium-low heat.  Place the zucchini and squash on the grill and turn as needed.
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Remove from grill after all three sides are cooked.
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Place the remaining lemon zest and Parmesan cheese on a cutting board, add 1 teaspoon salt, and chop the salt, cheese, and lemon zest together until you have lemon salt.
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Sprinkle the lemon salt over the grilled veggies.
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Serve and enjoy!
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Ingredients:

3 whole Zucchini (medium Sized)
3-4 whole Squash (mine were small so I used 4)
1/4 cup Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
3 whole Lemons, Zested
1 teaspoon Kosher Salt (additional)
2 Tablespoons Parmesan cheese (grated)

Instructions:

Chop off the tops and bottoms of the zucchini and squash and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini and squash are coated. Set aside for 15 to 20 minutes to marinate.

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini and squash on all three sides until nice and tender, being careful not to burn them. Remove the zucchini and squash to a plate as it gets done.

Pile up the rest of the lemon zest, Parmesan cheese, and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt, cheese, and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled veggies and serve.

Recipe adapted from: The Pioneer Woman

Related Recipes:

Lemon Grilled Asparagus
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Grilled Chipotle Cauliflower
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Simple Grilled Brussels Sprouts
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Join the Conversation

  • http://marathonandsprint.wordpress.com/ Run Colby Run

    Love your recipes! And fresh veggies. That lemon squeezer is the BEST. I love mine! :-)

    • http://jenchoosesjoy.com jenchoosesjoy

      I use mine all the time…love it!

  • http://www.dixieruns.com Maddie @ Dixie Runs

    Yum!! We always cut our zucchini and squash the other way (so they are little circles) but sometimes they over cook on the grill and get mushy… I need to try this technique!

    • http://jenchoosesjoy.com jenchoosesjoy

      I cut mine in circles for the oven and spears for the grill. I had never realized that I do that until just now. Too funny!

  • http://www.facebook.com/591120846 Heather Iacobacci-Miller

    Love grilled veggies all summer long! Yummy idea for using the lemon juice with the zucchini and squash. I tend to reserve it for asparagus, but that’s silly!

    • http://jenchoosesjoy.com jenchoosesjoy

      I’ve been adding lemon to everything this summer!

  • http://greenmindvegheart.wordpress.com greenmindvegheart

    This looks delicious!

    • http://jenchoosesjoy.com jenchoosesjoy

      Thank you!!!

  • http://www.runningnreading.com Running ‘N’ Reading

    Yes, please!!! 😉 I love the lemon zest; what a nice addition! I would never have thought to do that. Thanks so much for sharing this one, Jen!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you like it!!!

  • http://www.crazyrunninggirl.com Lora @ Crazy Running Girl

    YUM!! That sounds and looks amazing :)

    • http://jenchoosesjoy.com jenchoosesjoy

      Thanks!!

  • http://www.halfmarathonjames.com/ James @ HalfMarathonJames

    Grilled Brussles Sprouts look amazing. I’m glad I’m not the only one who eats them all year round..

    • http://jenchoosesjoy.com jenchoosesjoy

      We love them!!!

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