Grilled Zucchini and Squash

There’s something magical about grilling vegetables—especially in the summertime. I remember the first time I made grilled zucchini and squash: the sun was setting, the grill was sizzling, and the air was filled with that smoky, savory aroma that instantly makes you hungry.

I had just come back from the farmer’s market with a bag full of fresh zucchini and yellow squash. They were too beautiful not to cook right away. I wanted something simple, healthy, and packed with flavor—and that’s exactly what this dish delivers.

If you’re looking for a quick, vibrant, and tasty way to enjoy summer produce, this grilled zucchini and squash recipe is just what you need. The char marks, the touch of olive oil, the sprinkle of garlic and herbs—it’s a side dish that steals the show.

Keep reading—you’ll want to fire up your grill tonight.

Why I Love This Recipe

I absolutely adore this recipe because it’s a little slice of summer on a plate. There’s a reason why grilled zucchini and squash are popular on so many cookout menus—they’re delicious, versatile, and ridiculously easy to make.

What makes this recipe stand out is its simplicity. There are no heavy sauces or complicated prep work. Just a few ingredients, a hot grill, and the natural flavors of the vegetables come alive.

It’s also incredibly healthy. This dish is naturally low in carbs and calories, gluten-free, and packed with vitamins. Plus, it pairs with everything—steak, chicken, tofu, or just a big bowl of pasta. And if you’ve got picky eaters in your house, this recipe might just win them over.

The smoky char, the tender texture, the pop of herbs—this dish is proof that the best recipes are often the simplest ones.

Ingredients for Grilled Zucchini and Squash

One of my favorite parts about this recipe is how few ingredients you need—and most of them are probably already in your kitchen. When you’re working with fresh, seasonal produce like zucchini and squash, you really don’t need to add much.

Here’s what I use to make this dish shine:

• Fresh zucchini and yellow squash: Choose medium-sized squash—firm, without blemishes, and ideally similar in size so they cook evenly.
• Olive oil: Adds richness and helps the veggies get those irresistible grill marks.
• Minced garlic: Gives it a savory kick.
• Salt and black pepper: A simple seasoning combo that enhances natural flavor.
• Fresh or dried Italian herbs: Basil, oregano, thyme, or rosemary—whatever you have works.
• Optional: lemon juice or balsamic glaze: A drizzle before serving adds brightness and depth.

Don’t overthink it—simple ingredients, big flavor.

How Much Time Will You Need

This is one of those recipes that fits beautifully into a busy schedule or a laid-back weekend dinner.

Here’s the breakdown:

• Prep time: 10 minutes
• Cook time: 10–12 minutes
• Total time: About 20–25 minutes

Whether you’re throwing together a last-minute side or planning a backyard barbecue, grilled zucchini and squash won’t slow you down.

How to Make This Grilled Zucchini and Squash

This recipe is very straightforward, and once you make it once, it will become part of your weekly rotation.

Here’s how I do it:

Step – 1: Prep the veggies

Start by rinsing your zucchini and squash under cool water. Trim off the ends and slice each one lengthwise into ¼-inch thick strips. You can also cut them into rounds or diagonal pieces, but I find long strips cook more evenly and are easier to grill without falling through the grates.

Step – 2: Season with love

In a large bowl or on a rimmed baking sheet, toss the sliced vegetables with olive oil, garlic, salt, pepper, and your choice of herbs. Make sure each slice is evenly coated. Let them sit for 5–10 minutes so the flavors can start to soak in.

Step – 3: Preheat the grill

Heat your grill to medium-high (around 375–400°F). If you’re using a gas grill, this takes about 10 minutes. If you’re using charcoal, make sure the coals are white-hot and evenly spread. Brush the grates with oil to prevent sticking.

Step – 4: Grill the vegetables

Place the zucchini and squash directly on the grill grates, cut side down. Don’t overcrowd the grill—you want space between each slice so they char properly.

Grill for about 4–6 minutes per side, or until tender and you see dark grill marks. Use tongs to flip carefully. The goal is a tender-crisp texture, not mushy.

Step – 5: Finish and serve

Once done, transfer to a serving platter. Optional: drizzle with a squeeze of fresh lemon juice or a touch of balsamic glaze for a hint of sweetness and acidity. Garnish with a few torn basil leaves or a sprinkle of grated Parmesan if you’re feeling fancy.

That’s it. Fresh, flavorful, and done in less than 30 minutes.

Substitutions

If you don’t have every ingredient on hand, or want to mix things up a bit, here are some smart substitutions that keep the recipe just as delicious.

• Vegetables: Swap in eggplant, bell peppers, or mushrooms if you’re low on zucchini or squash. They all grill beautifully.
• Oils: If olive oil isn’t available, avocado oil or even melted ghee can work well and give a rich taste.
• Herbs: Use fresh parsley or cilantro for a different flavor profile, or add red pepper flakes for heat.
• Garlic: No fresh garlic? A little garlic powder can substitute in a pinch—just reduce the quantity.
• Vegan or dairy-free option: Skip the Parmesan if you’re dairy-free. Nutritional yeast adds a cheesy note without the dairy.

These swaps allow you to keep the essence of the dish while tailoring it to what you have at home.

Best Side Dish of Grilled Zucchini and Squash

This recipe pairs beautifully with a wide variety of meals. Here are three of my favorite side dishes to serve alongside grilled zucchini and squash for a satisfying, balanced plate:

• Lemon Herb Grilled Chicken: The zesty brightness of the lemon complements the smoky char on the vegetables. It’s a perfect summer pairing.
• Garlic Butter Orzo Pasta: Light, buttery, and full of flavor—this pasta makes the meal feel complete without overpowering the veggies.
• Quinoa Salad with Feta and Cherry Tomatoes: This fresh, tangy salad adds color and texture to your plate, and it’s an excellent plant-based companion.

These side dishes turn your grilled vegetables into the star of a full meal—and trust me, your guests will be asking for seconds.

Serving and Presentation Tips

Presentation matters—even for something as simple as grilled zucchini and squash. A beautiful plate invites people to dig in and appreciate what you’ve made.

When I serve this dish, I love arranging the slices slightly overlapping on a large white platter to show off the grill marks. A little drizzle of high-quality olive oil or balsamic glaze adds shine and color contrast. If I want to make it even more inviting, I’ll sprinkle freshly chopped herbs (like parsley or basil) or add a few curls of shaved Parmesan.

Want to level up your presentation? Serve the grilled veggies on a wooden board alongside lemon wedges, roasted garlic, or a dipping sauce like herb yogurt or spicy aioli. It turns this humble dish into a rustic showstopper.

Remember: we eat with our eyes first, so a little extra effort goes a long way.

Tips and Tricks to Make This Recipe Even Better

Grilled zucchini and squash are already great—but with these simple tips, you’ll bring out the best in every bite:

• Salt before grilling, not after: Salting the veggies before grilling helps draw out moisture and boosts the flavor. Avoid salting after—they won’t absorb it as well once grilled.
• Use a grill basket if you’re nervous: A grill basket is a lifesaver if you’re worried about slices falling through the grates. You’ll still get that charred flavor without losing any pieces.
• Cut evenly for even cooking: Uneven cuts can lead to some pieces being overcooked while others are still raw. Stick to ¼-inch thickness for best results.
• Add a smoky touch: If you’re using a gas grill, try adding a small pan of wood chips to give the vegetables a bit of smokiness—it mimics the flavor of charcoal.
• Marinate for deeper flavor: If you have extra time, let the veggies sit in olive oil, garlic, lemon juice, and herbs for 20–30 minutes before grilling. The flavor is noticeably richer.

These tricks are simple, but they make a big difference—especially if you want to impress guests or treat yourself to something special.

Common Mistakes to Avoid

Grilling zucchini and squash might seem foolproof, but there are a few common pitfalls that can affect the outcome. Here’s what to watch out for:

• Overcooking: One of the most frequent mistakes. Squash turns mushy quickly, so don’t walk away from the grill. You want it tender with just a little bite—not limp.
• Skipping the oil: Without oil, the slices are likely to stick to the grill and tear when you flip them. A light coat is essential.
• Crowding the grill: If the slices are packed too closely, they’ll steam instead of grill. Give them room so they develop those beautiful char marks.
• Not seasoning enough: Zucchini and squash are mild on their own. Don’t be afraid to season them generously with garlic, herbs, and salt to bring out their flavor.
• Using slices that are too thin: Too-thin slices burn fast. Stick to at least ¼-inch thick to give them enough structure for grilling.

Avoiding these mistakes ensures your grilled zucchini and squash turn out flavorful and picture-perfect every time.

How to Store It

Got leftovers? These grilled veggies store surprisingly well and can be used in all kinds of dishes the next day.

Here’s how I store them:

• Refrigerate: Let the vegetables cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 3–4 days.
• Freeze (if needed): While not ideal due to the water content, you can freeze grilled zucchini and squash in a single layer on a baking sheet, then transfer to a freezer bag. Use within 2 months for best quality. Reheat in a skillet to revive some texture.
• Repurpose: Use leftovers in pasta, wraps, omelets, quesadillas, or grain bowls. They also make a great topping for pizza or flatbread.

Storage tip: Always label your containers with the date so you don’t forget how long they’ve been in the fridge or freezer.

FAQ

Can I make this without a grill?
Yes! You can use a stovetop grill pan or even roast the zucchini and squash in the oven at 425°F for 15–20 minutes. A cast-iron skillet also works great for indoor grilling.

Should I peel the zucchini or squash before grilling?
Nope! The skins are tender and full of nutrients. Just wash well and slice—you’re good to go.

How do I keep the veggies from getting soggy?
Make sure not to overcook them. Slice them uniformly, grill over medium-high heat, and don’t overcrowd the grill.

Can I add cheese?
Absolutely. Crumbled feta, goat cheese, or Parmesan are all delicious additions after grilling. Just sprinkle them on while the veggies are still warm.

Is this recipe good for meal prep?
Definitely. Grilled zucchini and squash hold up well in the fridge and can be added to multiple meals. Make a double batch and use them throughout the week.

Print