Zucchini and Yellow Squash with Lemon Rosemary Marinade
Recipe: #45021
August 19, 2025
Categories: Side Dishes, Appetizers, Squash, High Fiber, Vegetarian, Wine, Zucchini, Herbs, more
"This dish can either be served as an appetizer or side. Combining the flavors of lemon and rosemary with julienned slivers of green zucchini and yellow squash on a bed of red radicchio will give you a stunning dish that lives up to its good looks. Small to medium zucchini (about 4 - 6 inches long) work well. However, if you have access to tiny zucchini and yellow squash, you'll find that they're more tender (and look prettiest when sliced in half lengthwise.)"
Original is 4-6 servings
Ingredients
- LEMON ROSEMARY MARINADE
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- SQUASH
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Nutritional
- Serving Size: 1 (203.5 g)
- Calories 175
- Total Fat - 13.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 614.5 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 2.7 g
- Sugars - 3.7 g
- Protein - 1.9 g
- Calcium - 53.8 mg
- Iron - 1.1 mg
- Vitamin C - 38.6 mg
- Thiamin - 0.1 mg
Step by Step Method
LEMON ROSEMARY MARINADE
Step 1
Combine the wine, lemon juice, lemon zest, and mustard in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the rosemary, thyme, and salt and pepper.
SQUASH
Step 2
Add the salt and vinegar to quarts water in a nonreactive saucepan and bring to a rolling boil. Add the vegetables and blanch for 1 - 2 minutes, then drain. Plunge the vegetables into a bowl of ice water to stop the cooking action. Do not overcook - the vegetables should be firm and crisp. Drain the vegetables and place them in a nonreactive container or a 1 gallon ziplock plastic bag. Pour the marinade over the vegetables and refrigerate for at least 4 hours. The zucchini will keep for 1 week in the refrigerator.
Step 3
To serve, line the bottom of a salad plate with radicchio leaves, add the zucchini and yellow squash, and serve either as an appetizer plate or as a side.
Tips
No special items needed.
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