Grilled Squid with Courgette
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just over half an hour from start to finish. Grilled squid is so much easier to cook than people think, and when you pair it with tender courgettes and a bright lemon garlic dressing, you've got something truly special. Squid is packed with protein and B vitamins, making it wonderfully nutritious without being heavy. The whole dish is ready in minutes, costs very little, and tastes like you've spent hours in the kitchen. Trust me, once you try this, it'll become a regular rotation in your cooking.
Ella x
Ingredients
- 1.2 kgwhole squid(cleaned and scored lightly)
- 3 mediumcourgettes(halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 4fresh garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsdried oregano
- 3 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes(optional)
Detail level
Instructions
- 1
Pat the cleaned squid dry with paper towels and cut the body into rings approximately 1 cm thick, leaving tentacles whole. Score the surface lightly in a crosshatch pattern to prevent curling.
Tip: Scoring the squid helps it cook evenly and creates an appealing texture.
- 2
In a small bowl, whisk together 4 tablespoons of olive oil, minced garlic, lemon juice, oregano, and red chilli flakes. Season with salt and pepper.
Tip: Prepare this marinade while you prep the vegetables to save time.
- 3
Place squid and courgette strips in a large bowl. Pour the marinade over and toss gently to coat evenly. Let sit for 10-15 minutes at room temperature.
Tip: Don't over-marinate squid as the acid can make it tough; 15 minutes is ideal.
- 4
Preheat your grill to medium-high heat and lightly oil the grates with the remaining 2 tablespoons of olive oil.
Tip: Test heat by holding your hand 10 cm above the grates; you should feel warmth in about 3 seconds.
- 5
Place courgette strips directly on the grill first, as they need slightly longer to cook. Grill for 4-5 minutes per side until golden with light char marks.
Tip: Keep the courgettes moving slightly to prevent sticking and ensure even cooking.
- 6
Add the squid rings and tentacles to the grill alongside the courgettes. Cook for 1.5-2 minutes per side until the flesh becomes opaque and just cooked through.
Tip: Overcooked squid becomes rubbery; aim for translucent flesh that turns white when done.
- 7
Transfer both squid and courgettes to a warm serving platter. Scatter fresh parsley over the top and drizzle with any remaining marinade and a squeeze of fresh lemon juice.
Tip: Serve immediately while the grill marks are prominent and the squid is tender.
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