Grilled Zucchini and Squash Recipe
Grilled Squash and Zucchini – Gorgeous squash and zucchini tossed in a delicious marinade and grilled to perfection are my family faves! The smoky earthiness with just a hint of sweetness is oh-so-satisfying. Whether hosting a backyard barbecue or looking for a healthy side dish, this deliciousness will impress your family and friends. 🤩
This recipe is all about the grill’s magic. Zucchini and yellow squash are abundant in the summertime, but my family quickly tires of squash when I saute it. The grilled version, though? Always a winner.
Whether I serve them as a side dish or a hearty snack, I never have leftovers. They’re just that good. And did I mention easy? A few minutes to slice and marinate, another few minutes on the grill, and you’ve got a spectacular (and healthy 🤫) dish.
Grilled Squash vs. Grilled Zucchini – What’s the Difference?
Zucchini is straighter with smaller seeds. Yellow squash is usually curved with a wider bottom, narrow stem, and a tad sweeter. But the bright green and yellow look so pretty together, and both are great grilled.
Recipe Ingredients
- Squash and Zucchini – Choose firm squash and zucchini with no blemishes or soft spots. Make sure they have a nice bright color for optimal freshness and flavor.
- Marinade Ingredients – A little EVOO, lemon juice, salt and pepper, oregano, basil, and garlic (or garlic powder) deliver an awesome marinade.
- Parmesan Cheese – This last ingredient is optional, but a little melty parmesan cheese added at the very end is super tasty! 😋
How to Make Grilled Squash and Zucchini
Prepping
- Prepare the Grill – Clean the grates using a wire brush to remove any residue. Preheat the grill to medium-high heat (375-400°F or 190-200°C). If using a charcoal grill, light it and let it burn until covered in white ash. Lightly brush the grates with oil to prevent sticking.
- Prep the Squash – Wash the zucchini and squash, trim off the ends & cut them diagonally into ½-inch slices, aiming for consistency. (Photos 1-2)
- Marinate – In a small bowl, combine olive oil, minced garlic, salt, black pepper, chopped basil, dried oregano, and the juice of half a lemon. Stir well to blend the flavors together. (Photos 3-4)
- Drizzle – Lay the zucchini and squash slices in a single layer on a baking sheet or large dish. Drizzle the marinade over the slices, ensuring both sides are coated. Allow the veggies to marinate for 15-20 minutes to infuse the flavors. (Photos 5-6)
Grill the Zucchini & Squash
- Grill – Place the zucchini and squash slices directly on your preheated grill grates. Grill them for 3-4 minutes per side or until tender with lovely grill marks. Keep an eye on them to prevent overcooking. Close the lid during grilling if using a gas grill. If using a charcoal grill, ensure the coals are evenly distributed for consistent heat. (Photos 7-8)
- Cheesy Option – Sprinkling grated Parmesan cheese on top during the last minute of grilling is super tasty. The cheese will melt and add an irresistible finish. (Photos 9-10)
- Serve – Transfer the grilled zucchini and squash from the grill to a serving platter. You can arrange them in an appealing pattern or stack them up. Serve them as a side dish with grilled meat, or enjoy them as a delicious vegetarian main course.
Recipe Variations
- Squash Swap: You can substitute zucchini or summer squash with butternut squash. Or add it to the mix for a tri-color veggie dish that is totally Instagram-worthy. 📸
- Grilled Vegetables: Add variety because this recipe works for almost any vegetable, like eggplant, broccoli, cauliflower, mushrooms, etc.
- Make it a Topper: Chop up your grilled veg and use it to top pizzas, sandwiches, or salads. (It tastes amazing on salads drizzled with balsamic dressing!)
- Cook Indoors: But not on a grill! 🙅🏿♀️ Broil your squash slices on a baking sheet for 3-4 minutes per side, or grill them on your George Foreman. Another option is sauteeing them in a cast iron grill pan instead.
Tips and Tricks
- Get the grates hot: Ensure the grates are sizzling hot for those beautiful grill marks on your zucchini.
- Slice with care: Take your time when slicing the zucchini, aiming for even slices. The uniform thickness gives you evenly cooked and tender squash.
- Grill basket: Use grill baskets to secure zucchini slices and prevent them from falling through the grates.
- Skewers add a fun twist and make flipping zucchini a breeze. Choose the method that suits your grilling style. 🙌
- Stay vigilant: Keep a close eye on the grill to prevent burning or overcooking your zucchini and squash. Be prepared for any flare-ups and respond quickly to maintain the desired doneness.
Make-Ahead Instructions
- Storage & Serving Options – Grill the zucchini and squash and allow them to cool. Store them in an airtight container in the fridge for 3-4 days. Enjoy the grilled zucchini and squash chilled as a refreshing side dish, or add them to salads.
- Reheat – Preheat the grill to medium heat. Place the slices back on the grill for a few minutes per side until heated through. Or heat them in a preheated 375°F (190°C) oven on a baking sheet for 8-10 minutes or until warm.
Serving and Storage Instructions
Serve grilled zucchini and squash hot off the grill, sprinkled with grated parmesan cheese, and watch them disappear. Refrigerate leftover grilled squash in an airtight container for 3-4 days. See the serving and reheating recommendations in the make-ahead section to serve leftovers. 😉
FAQs
Absolutely! Marinate them per the recipe instructions, then toss them on the grill. Just know they’ll take a few more minutes to cook this way.
Not necessary. The skin on these veggies is super soft and tastes just fine, so don’t worry about peeling them.
I’m sorry to say you’ve probably overcooked it, my friend. It happens to the best of us, so I recommend closely watching your slices as you grill. They cook up fast, and there’s a fine line between perfectly grilled veggies and overcooked, soggy squash. 💔
What Goes With Grilled Squash and Zucchini
I love to pair grilled squash and zucchini with grilled meat. It’s super convenient to cook both side-by-side. Try it with grilled lamb lollipops, boneless chicken thighs, or rockfish. And for a tasty carb, go for grilled potato wedges.
More Smokin’ Side Dish Recipes to Try
- Beautifully Grilled Bok Choy
- Savory Smoked Cabbage
- Perfectly Smoked Pineapple
- Toasty Grilled Bread
- Mouthwatering Grilled Plantains
Conclusion
And that’s how to turn some ho-hum squash and zucchini into the star of your side dish show! Have you tried this recipe already? If so, please leave me a comment below. 😘
Grilled Zucchini and Squash
Ingredients
- 2 medium zucchini
- 1 medium yellow squash
- 2-3 tablespoons (30-45ml) extra virgin olive oil
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1-2 teaspoons minced garlic
- 1-2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- ½ lemon, juiced
- ¼ cup Parmesan cheese (optional for toppings)
Instructions
- Clean the grates using a wire brush to remove any residue. Preheat the grill to medium-high heat (375-400°F or 190-200°C). If using a charcoal grill, light it and let it burn until covered in white ash. Lightly brush the grates with oil to prevent sticking.
- Wash the zucchini and squash, trim the ends, and cut them diagonally into ½-inch slices, aiming for consistency.
- In a small bowl, combine olive oil, minced garlic, salt, black pepper, chopped basil, dried oregano, and the juice of half a lemon. Stir well to blend the flavors.
- Lay the zucchini and squash slices in a single layer on a baking sheet or large dish. Drizzle the marinade over the slices, ensuring both sides are coated. Allow the veggies to marinate for 15-20 minutes to infuse the flavors.
- Place the marinated zucchini and squash slices directly on the preheated grill. Grill for approximately 3-4 minutes per side until tender and grill marks form. Keep a close eye to avoid overcooking. If using a gas grill, close the lid during grilling; if using a charcoal grill, ensure even coal distribution.
- Sprinkle-grated Parmesan cheese on top of the grilled zucchini and squash during the last minute of grilling. The cheese will melt and add a delicious finish.
- Remove the grilled zucchini and squash from the grill and transfer to a serving platter. Arrange them in an appealing pattern or stack them up for presentation. Serve as a side dish with grilled meats.
Notes
- Get the grates hot: Ensure the grates are sizzling hot for those beautiful grill marks on your zucchini.
- Slice with care: Take your time when slicing the zucchini, aiming for even slices. The uniform thickness gives you evenly cooked and tender squash.
- Grill basket: Use grill baskets to secure zucchini slices and prevent them from falling through the grates.
- Skewers add a fun twist and make flipping zucchini a breeze. Choose the method that suits your grilling style. 🙌
- Stay vigilant: Keep a close eye on the grill to prevent burning or overcooking your zucchini and squash. Be prepared for any flare-ups and respond quickly to maintain the desired doneness.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
