Grilled Zucchini & Squash

As a baker, I often find myself drawn to simplicity—especially when it’s bursting with fresh flavor. One summer evening, while preparing for a backyard family dinner, I was short on time but had a basket full of garden-fresh zucchini and yellow squash. That’s when this grilled zucchini and squash recipe came to life. Light, crisp, and full of savory aroma, it turned a plain dinner into a vibrant experience. Ever since, it’s been one of my go-to side dishes—easy to whip up and always a hit.

Why You’ll Love This Recipe

This grilled zucchini and squash recipe will quickly become a favorite in your kitchen. Whether you’re preparing a casual weeknight dinner or a festive outdoor meal, it fits in perfectly. The vegetables are seasoned simply, allowing their natural flavors to shine through. Yet, the addition of garlic and herbs gives them just the right lift.

Versatile

You can enjoy this recipe in many ways. Serve it alongside grilled meats, top it on a salad, or even stuff it into wraps. The subtle seasoning pairs well with almost anything.

Budget-Friendly

Another reason to love this dish? It’s extremely cost-effective. Zucchini and squash are usually affordable, and the other ingredients—olive oil, garlic, salt, and pepper—are pantry staples. No need for fancy or expensive ingredients.

Ingredients for Grilled Zucchini & Squash

• 2 medium zucchini

• 2 medium yellow squash

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• Salt, to taste

• Black pepper, to taste

• 1 teaspoon dried Italian herbs (optional)

• Fresh parsley, chopped (for garnish)

This combination creates a savory and aromatic profile while keeping the texture tender yet slightly crisp. With minimal prep and common ingredients, this recipe proves that simple food can be incredibly satisfying.

How to Make This Recipe

Making grilled zucchini and squash is a simple process, yet the result feels gourmet. With minimal steps, you can serve a colorful, healthy dish that complements nearly any meal. Let me walk you through it from start to finish.

Step-by-Step Instructions for Making

1. Preheat the Grill
First, preheat your grill to medium-high heat. This is crucial for even cooking and those perfect grill marks. Allow it to heat up while you prepare the vegetables.

2. Wash and Slice the Vegetables
Next, thoroughly wash the zucchini and yellow squash. Pat them dry with a clean towel to remove excess moisture. Then, using a sharp knife, slice each one diagonally into ½-inch thick rounds. Diagonal cuts create more surface area, which helps achieve better grilling texture.

3. Prepare the Marinade
In a medium bowl, combine three tablespoons of olive oil with two minced garlic cloves. Add salt and pepper to taste. For extra flavor, sprinkle in one teaspoon of dried Italian herbs. This mixture will coat each vegetable slice with delicious aroma and seasoning.

4. Coat the Vegetables
Add the zucchini and squash slices to the bowl. Toss everything gently until the vegetables are evenly coated. Make sure each slice glistens with the marinade. You can use your hands or a spatula—whatever helps ensure thorough coating.

5. Place on the Grill
Now, place the seasoned slices on the hot grill grates. Lay them in a single layer to avoid overlap. Let them cook undisturbed for about 3–5 minutes on the first side.

6. Flip and Grill the Other Side
Carefully turn the slices using tongs. Grill the second side for another 3–5 minutes. You’re looking for deep grill marks and tender texture.

7. Check for Doneness
Once both sides are nicely grilled, check the texture with a fork. The slices should be tender but not mushy. They should hold their shape when lifted.

8. Remove and Serve
Transfer the grilled vegetables to a serving dish. Immediately sprinkle with freshly chopped parsley for color and freshness. Serve while hot for best flavor and texture.

Quick and Easy

What makes this recipe so efficient is its speed. From prep to table, it takes just around 30 minutes. Perfect for busy evenings or when you want to prepare multiple dishes at once.

Customizable

You can easily modify this dish. Add chili flakes for heat, swap parsley with cilantro, or include red bell pepper slices for more variety. It’s flexible enough to accommodate whatever you have on hand.

Crowd-Pleasing

Even picky eaters enjoy this recipe. It brings out the best in fresh produce and pairs well with many main courses. Whether served at a picnic, dinner party, or weekday lunch, it always earns compliments.

FAQs

Can I cook these vegetables without a grill?
Yes, absolutely. You can use a grill pan or even roast the slices in a preheated oven at 200°C (400°F) for about 20 minutes. Turn them halfway through to ensure even browning.

Do I need to peel the zucchini or squash?
No peeling is required. The skin adds both texture and nutrients. Just wash them thoroughly before slicing.

Can I make this dish ahead of time?
While it’s best served hot and fresh, you can grill the vegetables ahead and store them in the fridge. Reheat gently in a pan or microwave before serving. Avoid overcooking during reheating to preserve their texture.

What herbs can I use instead of Italian seasoning?
You can use dried oregano, thyme, or basil individually. Fresh herbs like rosemary or dill also pair well if you prefer a different flavor.

Is this dish suitable for vegans or gluten-free diets?
Yes, this recipe is naturally vegan and gluten-free. All the ingredients are plant-based and free from gluten-containing components.

How do I keep the vegetables from sticking to the grill?
Make sure your grill grates are clean and hot. Lightly brushing oil on the grates or the vegetable slices helps prevent sticking. Also, avoid moving the slices too soon—let them develop grill marks before flipping.

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