This year I planted zucchini and squash in our garden, something I’ve never tried before. I wasn’t sure how they’d do but boy was I surprised! They’ve grown huge with leaves bigger than my head. That is not an exaggeration, friends. They are huge.
As a child I don’t recall having much zucchini but we had plenty of squash. My parents always prepared it in a pan on the stove with chopped onions. In my mind that’s the classic preparation of it. I have no idea if that’s true. That’s just how I was raised and I still love it.
Right out of college I started experimenting with cooking and especially grilling. A friend came over one evening for a barbecue and she grilled zucchini, squash, and onions in an aluminum foil packet. My mind was blown. I hadn’t really had zucchini up to that point and I certainly hadn’t experimented with different ways to cook squash. I was hooked. Ever since I’ve played around with new ways to prepare two of my favorite veggies. Grilling is definitely my preferred method.
The key to grilling zucchini and squash is preventing them from getting too soggy. These vegetables soften quickly so you have to really keep an eye on them, avoid flipping them too much, and don’t slice them too thin. My slices around around 1/2 inch thick. I wouldn’t go any thinner.
I’ve done this method using both my indoor and outdoor grill. Many indoor grills include both top and bottom grates. The advantage to that is you don’t have to flip the vegetables because there’s a grate already working it’s magic on the top too. If you’re using an outdoor grill (or an indoor grill without a top grate) you’ll want to carefully flip the zucchini and squash only once.
Today we’re using salt, garlic powder, and parsley flakes to bring out the flavor in these mild vegetables. That’s all it takes. A few minutes and a few simple ingredients!
- zucchini, fresh
- squash, fresh
- garlic powder
- dried parsley
- olive oil, approximately 1 tablespoon for every 4 vegetables
- Remove the top and bottom of your zucchini and squash. Slice length-wise. You want them around ½ inch thick.
- Oil your grilling grates to prevent sticking.
- Preheat your grill to medium heat.
- In a large bowl or ziploc bag add your vegetable slices and olive oil until veggies are lightly coated. Remove from the bag and sprinkle garlic powder, dried parsley, and salt on one side.
- Lay zucchini and squash on the grill. Grill for 5 minutes per side or until you achieve the desired softness. (If using an indoor grill with grates at the top and bottom don't flip the vegetables. Just leave them on the grill for 9-10 minutes.)
- Remove from heat and serve!