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Related recipes: Citrus, Dairy-Free, Easy, Egg-Free, Fall, Garlic, Low-Carb, Potlucks, Side Dishes, Summer, Summer Squash, Vegan, Vegetarian
A versatile way to prepare summer squash. They can be eaten along with a meat main course, sliced and put on a sandwich, or cut into thin strips and combined with pasta. The marinade is delicious over rice.
Ingredients
4 medium zucchini squash
1/4 cup (60mL) lemon juice, freshly squeezed
1/4 cup (60mL) olive oil
2 Tbsp (30mL) soya sauce, low sodium
3 cloves garlic, minced
Directions
Trim ends off zucchini and slice lengthwise in half, and place in an oblong shallow dish.
Combine remaining ingredients in a small dish and stir. Pour over zucchini and marinate in the refrigerator for 1 hour or longer.
Preheat a wind or charcoal grill.
Place marinated zucchini slices on grill and cook for 5–10 minutes on each side, until they are golden brown and tender. Brush some marinade over the slices as they grill.
Remove from grill and place on a serving dish. Pour remaining marinade over the zucchinis.
