Grilled zucchini benefits from a brief marinating. Add a lemony-creamy dressing, and you’ve got a stellar appetizer or side dish.
When it comes to summer grilling, proteins typically get all the attention. But vegetables also benefit from the heat and smoke of the grill.
For this grilled zucchini, brief marinating boosts the flavor of mild summer squash, while the creamy tahini dressing adds a luxurious touch and keeps things vegan and dairy-free. It’s good you, sure, but it feels indulgent, which is the real appeal. Serve it as an appetizer or side dish.
The Technique: Why a Short Marinade Works
Since the zucchini only marinate for 10-15 minutes, why bother doing it at all?
There’s some real kitchen science here. It’s long enough for the salt and balsamic vinegar’s acidity to draw out some of the moisture from the zucchini while infusing it with flavor. That, along with the oil, helps the squash caramelize as they grill.
Also, you’ll have plenty of time to whisk up the dressing while the squash marinates.
Marinated Grilled Zucchini with Lemon-Tahini Dressing Recipe FAQs
Yes, this technique works with yellow summer squash, pattypans, eight-ball squash, etc. Just be sure to cut or slice them into uniform pieces so they cook evenly. If you prefer to cut the squash into chunks, cook them in a grill basket.
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Yes, and I have made this in a grill pan on the stovetop when I don’t want to hassle with firing up the outdoor grill. The only thing you’ll sacrifice is the smokiness of cooking outdoors.
This recipe makes about ½ cup dressing – but you may want to double up. It’s also lovely tossed with salad greens, drizzled over grain bowls, or even tossed with noodles. If you like the idea of a dressing that pulls double duty, my fresh tomato vinaigrette works the same way – it’s much more than a salad topper.
Grilled lamb chops, chicken, or fish pair beautifully with this dish.
Marinated Grilled Zucchini with Lemon-Tahini Dressing
Equipment
- 1 chef's knife
- 1 shallow dish
- 1 small bowl
- 1 whisk
- grill
Ingredients
- 1½ pounds zucchini
- 7 tablespoons extra-virgin olive oil, divided
- 1 teaspoon balsamic vinegar
- 2 cloves garlic, grated and divided
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons tahini
- 1½ tablespoons water
- 1 lemon, juiced
- Fresh mint, finely chopped, for garnish
- Flaky sea salt, for garnish
Instructions
- If your zucchini are slender, about 1½ inches in diameter, halve them lengthwise. If you have larger end-of-season squash, quarter them.
- In a shallow dish, whisk ¼ cup oil, vinegar, 1 grated garlic clove, salt, and pepper. Add the zucchini and toss to coat. Let stand 10-15 minutes.
- While the zucchini marinate, make the dressing. In a small bowl, whisk the remaining 3 tablespoons oil, tahini, water, lemon juice, remaining grated garlic clove, salt, and pepper.
- Preheat the grill to high.
- Reserving the marinade, add the zucchini to the grill. Cook 10 minutes or until tender, turning occasionally.
- Cut the zucchini into 1½-inch chunks and arrange on a platter. Drizzle with reserved marinade and Lemon-Tahini Dressing. Sprinkle with mint and flaky sea salt. Serve warm or at room temperature.