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Grilled Zucchini Squash Spears
By Traeger Kitchen
Elevate your veggie game with this grilled zucchini squash recipe. Cut the zucchini into spears, coat with an olive oil, sherry vinegar and thyme dressing and let our smoke and heat do the rest.
Prep Time
5 Minutes
Cook Time
10 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 Medium | zucchini |
| 2 Tablespoon | Olive oil |
| 1 Tablespoon | sherry vinegar |
| 2 | fresh thyme, leaves only, plus more for garnish |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
Steps
1
Trim the ends off of the zucchini. Cut each in half lengthwise, then each half lengthwise into thirds.
Ingredients
4 Medium zucchini
2
In a resealable plastic bag, combine the olive oil, vinegar, thyme, salt, and pepper. Add the zucchini spears and toss to coat well. Let sit until ready to cook
Ingredients
2 Tablespoon Olive oil
1 Tablespoon sherry vinegar
2 fresh thyme, leaves only, plus more for garnish
To Taste kosher salt
To Taste freshly ground black pepper
3
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
4
Remove the zucchini from the marinade and place directly on the grill grate, cut-side down. Close the lid and cook until grill marks appear and zucchini is tender, 3-4 minutes per side.
350 ˚F / 177 ˚C
5
Remove the zucchini from the grill and garnish with more thyme, if desired. Enjoy!
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