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.
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)
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