Grilled Teriyaki Zucchini and Yellow Squash
Elevate your summer grilling game with this Grilled Teriyaki Zucchini and Yellow Squash recipe, a vibrant and wholesome side dish that's bursting with flavor! Featuring tender slices of zucchini and yellow squash marinated in a homemade teriyaki sauce made with soy sauce, honey, garlic, fresh ginger, and a hint of sesame oil, this dish combines smoky charred edges with sweet, savory, and tangy undertones. Quick to prepare and cook, it’s perfect for weeknight dinners or weekend barbecues. Garnished with sesame seeds and chopped green onions, this versatile recipe is not only a tasty vegan option but can also double as a stellar topping for rice bowls. Whether served as a standalone star or a flavorful complement to your favorite proteins, this grilled vegetable medley is sure to impress your taste buds and your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
- 1 stalk (chopped for garnish, optional) Green onions
- 1 tablespoon (for grilling) Olive oil
Instructions
Wash and dry the zucchini and yellow squash, then trim the ends. Slice them lengthwise into 1/4-inch thick strips.
In a medium mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and sesame seeds. Whisk the ingredients together to create the teriyaki marinade.
Place the sliced zucchini and yellow squash in a large zip-top bag or baking dish. Pour the teriyaki marinade over the vegetables, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for 15-30 minutes.
Preheat the grill to medium-high heat (around 375–400°F). If using a grill pan, lightly oil it with olive oil to prevent sticking.
Remove the zucchini and squash from the marinade, letting excess marinade drip off, and reserve the marinade for basting. Brush the vegetables lightly with olive oil.
Place the zucchini and yellow squash slices directly on the grill grates or on the grill pan. Cook for about 4-5 minutes per side until tender and slightly charred. Baste the vegetables with the reserved marinade once during grilling, being careful not to cross-contaminate.
Once cooked, remove the vegetables from the grill and transfer to a serving platter.
Garnish with chopped green onions (if desired) and an extra sprinkle of sesame seeds. Serve warm as a side dish or over rice for a light, flavorful meal.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 73.7 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2043 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
