Marinated Zucchini and Summer Squash

Name: Marinated Zucchini and Summer Squash
Prep time: 3 h 23 min
Cook time: 3 h 23 min
Total time: 3 h 23 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons chopped fresh thyme leaves; 1 Tbsp minced garlic; 2 Tbsps fresh lemon juice; 79 milliliters extra-virgin olive oil; 6 servings Salt and freshly ground black pepper; 454 grams yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick; 2 Tbsps white wine vinegar; 454 grams zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Marinated Zucchini and Summer Squash is a gluten free, primal, and whole 30 side dish. This recipe makes 6 servings with 158 calories, 2g of protein, and 12g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have thyme leaves, salt and pepper, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 23 minutes.

Instructions

Watch how to make this recipe.

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Marinade

Vinegar

Garlic

Thyme

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.

Ingredients you will need

Yellow Squash

Marinade

Zucchini

Equipment you will use

Bowl

Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Equipment you will use

Glass Baking Pan