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Zucchini and Yellow Squash with Lemon Rosemary Marinade

Here's how you make Zucchini and Yellow Squash with Lemon Rosemary Marinade
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  • Servings: 4-6
  • Prep: 4.5h
  • Cook: 2m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • LEMON ROSEMARY MARINADE
  • 1/4 cup white wine, dry
  • 1/4 cup lemon juice, fresh
  • 2 tablespoons lemon zest, grated
  • 1 teaspoon Dijon style mustard
  • 1/4 cup olive oil
  • 1 tablespoon rosemary, fresh, coarsely chopped
  • 1/2 teaspoon thyme, fresh (or pinch of dried thyme)
  • Kosher salt and black pepper, to taste
  • SQUASH
  • 1 teaspoon Kosher salt
  • 2 tablespoons vinegar or fresh lemon juice (to maintain color)
  • 2 zucchini, medium ,julienned, or 1/2 pound tiny zucchini, sliced in half lengthwise
  • 2 yellow squash, medium, julienned, or 1/2 pound tiny yellow squash, sliced in half length-wise
  • 1 head radicchio, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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