Description

Smoky, tender, and bursting with summer flavor, this grilled zucchini and squash recipe is the perfect side dish for any meal. It’s quick, easy, and healthy—and it lets the natural flavors of the vegetables shine through. With a light olive oil coating, savory garlic, and a sprinkle of herbs, each slice grills up with irresistible char marks and a slight crisp. Whether you’re planning a backyard barbecue or just need a fast weeknight side, this dish checks all the boxes for flavor, simplicity, and versatility. You’ll come back to it again and again.

Ingredients

2 medium zucchini
2 medium yellow squash
2 tablespoons olive oil
2 garlic cloves, minced
Salt and black pepper, to taste
1 teaspoon dried Italian herbs (or fresh, chopped)
Optional: 1 tablespoon balsamic glaze or lemon juice

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Instructions

Wash and trim the zucchini and squash. Slice into ¼-inch thick strips lengthwise.
Toss the slices in a large bowl with olive oil, minced garlic, herbs, salt, and pepper.
Let sit for 5–10 minutes to absorb flavors.
Preheat grill to medium-high. Brush grates with oil.
Place veggie slices directly on the grill. Grill 4–6 minutes per side, or until tender with char marks.
Transfer to a serving plate. Optional: drizzle with balsamic glaze or lemon juice. Serve hot.

Notes

For best results, use medium-sized zucchini and squash of similar width. Avoid overcooking—these vegetables taste best when they still have a little bite. You can also grill in a basket to avoid slices slipping through the grates.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Category: Side Dish
Method: Grilling
Cuisine: American