Let me introduce you to my husband’s all-time favorite veggie dish — grilled zucchini and squash. These veggies are seasoned and caramelized to perfection on the grill… yumm.
Grilled zucchini is my husband Tim’s go-to veggie for grilling. I’m not kidding when I say that he obsesses over grilled zucchini and squash each summer. I’ve been making this side dish from the start of our marriage… so that’s almost 20 years (and counting!) of this delicious habit.
We enjoy zucchini every chance we get — and let me tell you why. It’s an easy, delicious way to ensure we have enough veggies in our diet, plus zucchini are so versatile and great in both savory and sweet dishes.
Hot tip: If you’re looking for more squash recipes, be sure to try our roasted butternut squash or cheesy zucchini and squash casserole!
How To Make Grilled Zucchini and Squash
Fire up the grill, slice and season the veggies, and get to grilling. You’ll be enjoying this amazing side in under 30 minutes!
- Slice: Preheat the grill to about 350°F, or medium-high heat. While preheating, slice the zucchini and squash lengthwise into ⅓ inch long slices.
- Season: Season the slices with garlic parsley salt, olive oil (or avocado oil), and a drizzle of fresh lemon juice.
- Grill: Place the veggies on the grill and cook on each side for about two minutes or until lightly golden. (Check out those grill marks!)
- Serve: Remove from the grill and serve the veggies hot or cold on a large platter.
Hot tip: If you don’t have a grill, roast the zucchini and squash in the oven at 425°F until tender. Or, use a grill pan or griddler for an indoor version.
Tips For Perfectly Grilled Zucchini & Squash
I’ve made grilled zucchini and squash so many times I could do it blindfolded. Along the way, I’ve learned some tips to help you produce a perfectly tender and delicious side dish.
- Slice the veggies lengthwise: Trim off the stems and cut the vegetables into vertical strips. It’s easier to flip strips on the grill and they’re less likely to fall through the grill grates than small slices.
- Cut the pieces evenly: Slice the zucchini and squash into similarly-sized pieces to ensure evenly grilled vegetables.
- Sear on an open grill: Sear the sliced vegetables on the open grill for a few minutes. Avoid closing the lid, as it traps the heat and results in overcooked, mushy zucchini and squash. Use these tongs for easy flipping.
- Grill on medium-high heat: Medium-high heat is ideal for the veggies to develop a crispy exterior and tender interior.
- Avoid overcooking: Grill the vegetables for about two minutes on each side. Quickly sear to prevent overcooked and soggy veggies.
Hot tip: If you want to cut the veggies into small pieces, use a grill basket. That way, you won’t be worried about any pieces falling through the grill gates.
Flavor Variations
I go through different phases of flavor obsessions — here are a few of them. Try any of these flavors with your zucchini and squash to create a dish that everyone loves!
- Garlicky: Press a few cloves of garlic and mix them with oil. Then, brush the mixture onto your freshly grilled zucchini for extra garlic flavor. Garlic powder works well, too!
- Spicy: Bring on the heat and season the veggies with red pepper flakes, cayenne, or spicy chipotle seasoning.
- Herby: Garnish the grilled veggies with fresh herbs like parsley, basil, or oregano for a light herby flavor.
- Citrusy: Squeeze fresh lemon or lime juice over the veggies right before serving to enjoy a more zesty bite.
- Cheesy: For cheesy zucchini and squash, sprinkle the hot grilled veggies with freshly grated Parmesan cheese or crumbled feta.
Hot tip: The flavor combinations don’t stop with these suggestions! Use any of your favorite seasoning blends and tell us about it in the comments below!
Serving Suggestions
This colorful side dish looks and tastes delicious, especially when plated with more grilled sides. I make these grilled chicken thighs all summer long, and not only are they kid-approved, they also take only 20 minutes to make. While you’re at it, why not serve up a side of crispy grilled potatoes, too! Looking for something fancier? This easy grilled lobster tail or grilled ribeye steak will certainly impress your guests — and their taste buds.
Storing Leftovers
If you have grilled zucchini and squash leftovers, you’re in luck! They store and reheat easily and taste just as delicious the next day!
- Refrigerator: Store leftovers in an airtight container in the fridge for up to three days.
- Reheating: Reheat leftovers in the oven at 400°F for about five minutes, or stick them in the air fryer at 400°F for 3-4 minutes.
Hot tip: Avoid microwaving or freezing leftovers — the veggies tend to become mushy.
More Tasty Zucchini Recipes
- Air Fryer Zucchini Fries — Breaded crispy fries perfect for dipping
- Cheesy Zucchini Breadsticks — Low-carb cheesy breadsticks that hit the spot
- Zucchini Alfredo Bake — Crispy zucchini and mushrooms baked in a creamy sauce
- Zucchini Chocolate Chip Muffins — Hearty and sweet muffins
- Zucchini Pizza Bites – Mini pizzas with a zucchini crust
Recipe
Ingredients
- 3 medium zucchini
- 3 medium squash
- 2 tbsp garlic parsley salt
- 3 tbsp oil avocado or olive
- lemon juice optional
Instructions
- Preheat grill to medium high heat, about 350F. Slice zucchini and squash lengthwise into 1/3 inch thick slices.
- Place zucchini and squash in a large tray. Season with garlic parsley salt, oil and a splash of lemon juice.
- Grill on all sides until lightly golden, for about 2 minutes on each side.
- Remove from grill and serve hot or cold.
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