Grilled Zucchini and Squash

The moment summer rolls around and the farmers markets start filling up with fresh, vibrant zucchini and yellow squash, I know it’s time to fire up the grill. There’s just something incredibly satisfying about letting those naturally sweet vegetables char and caramelize over an open flame.

This grilled zucchini and squash recipe was born out of my craving for something simple, colorful, and healthy that didn’t require heating up the kitchen. We were hosting a small backyard barbecue, and I wanted to serve something that could stand on its own but also pair well with grilled chicken, steak, or even a veggie burger.

I sliced the vegetables, tossed them in olive oil, garlic, and herbs, then threw them on the grill. What came off was smoky, tender, and lightly crispy—an instant hit.

This isn’t just a side dish—it’s a celebration of the season’s best. And if you’re looking for a fast, delicious way to enjoy summer squash that’s packed with flavor and absolutely no fuss, keep reading.

Why I Love This Recipe

One of the best parts of this recipe is how beautifully simple it is. The preparation takes just minutes, and the flavors are deeply satisfying without needing anything fancy.

Zucchini and yellow squash have a mild sweetness that pairs beautifully with smokiness from the grill. When grilled properly, they develop crispy edges, soft centers, and those irresistible grill marks that make them feel restaurant-worthy.

What makes this recipe truly special is how versatile it is. You can serve it hot or cold, as a side or a main, and it fits into nearly every dietary lifestyle—vegan, gluten-free, low-calorie—you name it. It’s also a great way to use up an abundance of squash in your garden or from your weekly grocery run.

If you’re tired of boiling or roasting your vegetables, grilling gives them that next-level flavor that feels indulgent without being heavy. Whether you’re cooking for one or feeding a crowd, grilled zucchini and squash never disappoint.

Ingredients for Grilled Zucchini and Squash

If you’ve ever opened your fridge and wondered what to do with those two or three zucchinis sitting in your crisper, this is your answer.

This recipe only needs a handful of everyday ingredients—most of which you probably already have on hand—but the end result tastes anything but basic.

Here’s what you’ll need:

• Zucchini and Yellow Squash: You’ll want medium-sized ones, firm to the touch, with smooth skin. Try to pick squash of similar size so they cook evenly.
• Olive Oil: For flavor and to help prevent sticking on the grill.
• Garlic (Minced or Powdered): Adds depth and a subtle zing.
• Salt and Pepper: Simple, but essential.
• Italian Seasoning or Fresh Herbs: I love using oregano, thyme, or rosemary—either dried or freshly chopped.
• Lemon Juice or Balsamic Glaze (Optional): For a pop of brightness after grilling.

Optional extras include red pepper flakes if you like a little kick, or grated Parmesan for serving if you’re not keeping it vegan.

The beauty of these ingredients is their flexibility—you can adjust the seasonings based on your mood, your meal, or whatever herbs you have growing on your windowsill.

How Much Time Will You Need

This dish is ideal when you want maximum flavor in minimum time. From start to finish, you’re looking at around 20 minutes total:

• Prep Time: 10 minutes
• Cook Time: 8–10 minutes
• Total Time: About 20 minutes

The only thing faster than making this dish is how quickly it disappears once it hits the table.

How to Make This Grilled Zucchini and Squash

Making grilled zucchini and squash couldn’t be easier, but a few thoughtful steps help coax out the very best flavor and texture.

Step – 1: Prep Your Vegetables

Wash and dry the zucchini and squash. Slice them lengthwise into ¼-inch thick planks. If they’re extra large, you can slice them into rounds or even halve them lengthwise and then slice—just aim for even pieces so they grill uniformly.

Step – 2: Season Generously

Place the sliced vegetables in a large mixing bowl. Drizzle with olive oil—just enough to lightly coat. Sprinkle in your minced garlic (or garlic powder), salt, pepper, and Italian seasoning or your herbs of choice.

Toss gently with your hands or tongs so every slice is well-coated. Let them sit for about 5 minutes while your grill heats up. This gives the flavors a chance to infuse into the veggies.

Step – 3: Preheat and Prepare the Grill

Heat your grill to medium-high—you want it hot enough to create grill marks but not so hot that it burns the vegetables. If you’re using an indoor grill pan, lightly oil it to prevent sticking.

Step – 4: Grill to Perfection

Place the slices on the grill in a single layer, not overlapping. Let them cook without moving for about 3–4 minutes, then flip and grill for another 3–4 minutes on the other side. They should have nice char lines and be tender but not mushy.

Step – 5: Finish and Serve

Once grilled, transfer to a platter. You can squeeze a bit of lemon juice over the top or drizzle with balsamic glaze for extra flavor. A sprinkle of freshly chopped parsley or grated Parmesan (if you’re not keeping it dairy-free) is also lovely.

These are best served warm, but they’re equally tasty at room temperature. They even make a great topping for salads, wraps, or grain bowls.

Substitutions

Not everyone has the same pantry—or the same preferences—and that’s perfectly okay. One of the great things about this recipe is how forgiving and customizable it is.

If you’re out of zucchini or squash, you can substitute:

• Eggplant: Slices beautifully and also grills well.
• Portobello Mushrooms: Meaty and flavorful, they’re a great swap.
• Bell Peppers: Add sweetness and color to the mix.
• Asparagus Spears: Cook quickly and pair beautifully with the same seasonings.

If you don’t have fresh garlic, garlic powder works just fine. No olive oil? Avocado oil is a great alternative. You can also swap out Italian seasoning for Herbs de Provence or even a smoky BBQ rub if you want something bolder.

Want to change up the flavor? Add a splash of soy sauce and sesame oil instead of lemon for a more Asian-inspired profile.

Best Side Dish of Grilled Zucchini and Squash

This recipe pairs with just about anything, but here are three side dishes that take it to the next level:

• Grilled Lemon Herb Chicken: The juicy chicken with citrus notes balances perfectly with the smokiness of the vegetables.
• Quinoa Tabbouleh Salad: Fresh, herby, and lemony, this salad makes the meal feel bright and balanced.
• Garlic Butter Rice Pilaf: Adds a rich, comforting base that lets the grilled veggies shine.

Whether you’re going for a light lunch or a hearty dinner spread, these sides complement grilled zucchini and squash beautifully without stealing the spotlight.

Serving and Presentation Tips

One of my favorite things about this recipe is how effortlessly beautiful it looks on the plate. Those caramelized grill marks, the vibrant green and yellow hues, and the fresh herb garnish create a dish that’s just as eye-catching as it is appetizing.

To present grilled zucchini and squash in the best light, I like to layer the slices slightly overlapping on a white or wooden serving platter. This highlights their color and gives them that rustic, farmhouse feel.

Drizzling a little balsamic glaze over the top not only enhances the flavor but also adds a glossy finish that looks professional. For a final touch, I often scatter a few shavings of Parmesan cheese or a sprinkle of fresh chopped parsley or basil across the top.

If you’re serving them as part of a larger spread—say a summer barbecue—consider arranging the veggies around a small bowl of dipping sauce, like garlic aioli or herbed yogurt, to encourage dipping and sharing.

These vegetables also make a beautiful topping for grain bowls, flatbreads, or open-faced sandwiches. Just a few thoughtful presentation touches can make a simple dish feel extra special.

Tips and Tricks to Make This Recipe Better

If you want truly irresistible grilled zucchini and squash, it’s all about the small details.

Don’t slice too thin. It might be tempting to go ultra-thin for faster cooking, but anything less than ¼-inch thick can turn limp and soggy quickly on the grill. Keep the slices substantial enough to hold their texture.

Let the grill do its job. Resist the urge to move the vegetables around too soon. Leaving them undisturbed for a few minutes ensures those delicious sear marks and avoids steaming them.

Salt just right. If your squash tends to release too much water during grilling, lightly salt the slices and let them sit for 10 minutes before grilling. Pat them dry before seasoning again and placing them on the grill. This helps concentrate their flavor and improve their texture.

Use fresh herbs when you can. Fresh basil, oregano, or thyme at the end of cooking elevates the dish far beyond dried seasonings.

Batch grilling is your friend. Make a big batch and use leftovers in wraps, pastas, or sandwiches the next day. The flavors only get better.

Common Mistakes to Avoid

Even though this recipe is beginner-friendly, a few small missteps can keep you from getting the best results.

Overcrowding the grill
When the slices overlap or touch too much, they steam instead of sear. Give them enough room to breathe and brown properly.

Not preheating the grill
If the grill isn’t hot enough, the zucchini and squash won’t get that nice char. Always preheat to medium-high before grilling.

Skipping the oil
It’s tempting to cut calories and skip oil, but a little olive oil not only prevents sticking—it enhances the overall flavor and texture.

Grilling too long
These vegetables cook quickly! If you leave them on the grill too long, they’ll turn mushy. Aim for about 3–4 minutes per side, or until just tender with grill marks.

Under-seasoning
Because zucchini and squash are naturally mild, don’t be shy with the seasonings. A bold sprinkle of herbs, salt, and pepper goes a long way.

How to Store It

Grilled zucchini and squash store exceptionally well, making them great for meal prep.

Let them cool completely before storing. Once cooled, transfer to an airtight container and place in the refrigerator. They’ll stay fresh for up to 4 days.

To reheat, you can microwave them for about 30–45 seconds or quickly reheat them in a hot skillet or toaster oven to bring back some of that roasted flavor.

You can also enjoy them cold—tossed into a salad or wrapped in a tortilla with hummus and greens for a quick lunch.

Freezing tip: I don’t usually recommend freezing grilled zucchini or squash, as they tend to lose their texture when thawed. But if you must, flash-freeze them on a parchment-lined tray before transferring to a freezer-safe bag. Use within 1 month for best quality.

FAQ

Can I make this recipe without a grill?
Absolutely. A grill pan or even a cast iron skillet on the stovetop works just fine. Just make sure the pan is hot enough to create that sear.

Should I peel the zucchini or squash first?
No need. The skins are tender and help hold the slices together during grilling. Just wash and slice.

What’s the best way to cut the squash for grilling?
Long planks work great for grill marks and presentation, but rounds or diagonal cuts also work. Just make sure the slices are even in thickness.

Can I make this ahead of time?
Yes, and it actually tastes even better after the flavors have settled. Grill them a few hours before serving and keep them at room temperature, or chill and serve cold.

Is this recipe vegan and gluten-free?
Yes! It’s naturally vegan and gluten-free, as long as you don’t top with cheese. If you do use Parmesan, it becomes vegetarian.

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