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Zucchini and Yellow Squash with Lemon Rosemary Marinade

Created by ForeverMama on August 19, 2025

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

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.