Grilled Zucchini and Squash

This grilled zucchini and squash is unbelievably delicious thanks to an incredible (and incredibly simple) olive oil, herb, and seasoning mixture. It’s an easy side dish that really wows during the summer months.

Update: This recipe was originally published in 2017 and has been republished with all new photos.

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 quite large with leaves bigger than my head. That is not an exaggeration, friends. They are huge. So fresh zucchini and squash are on the meal plan daily over here.

Squash and zucchini are some of my favorite veggies because they cook so quickly. In this easy recipe they’re working together to create a healthy side dish (it’s low carb too!) that feels special.

Before grilling I quickly coat the zucchini and squash in a mixture of olive oil, parsley, garlic powder, and salt. Any remaining olive oil goodness that settles in the bottom of the bowl gets drizzled over the finished veggies right before serving.

Oh it’s magic in your mouth.

For more delicious ways to use popular summer vegetables, try my Easy Air Fryer Zucchini, Easy Sautéed Squash, or Grilled Vegetables.

Grilled Zucchini and Squash Ingredients

• Zucchini: Summer is zucchini season but you can find zucchini in your grocery store any time of year. Choose medium-sized zucchini with shiny green skin. Very large zucchini tend to have less flavor and smaller zucchini will taste great but you’ll need more of them.
• Squash: Yellow squash pairs perfectly with zucchini and cooks just as quickly.
• Olive oil: Extra virgin olive oil helps us get the zucchini and squash tender. We’re combining it with a few seasonings to add so much delicious flavor.
• Dried parsley: I recommend dried parsley in this recipe but dried basil or oregano also works beautifully.
• Seasonings: Garlic powder and salt are the only seasonings you need.

How to Make Grilled Zucchini and Squash

To make these grilled veggies you’ll first slice the zucchini and squash into circles.

Add all ingredients to a large bowl. Use your hands or a spatula to move around the veggies until they’re lightly coated in the oil, herbs, and seasoning.

If using an outdoor grill, lay the squash and zucchini slices directly on the grill grates of your preheated grill on medium heat. You can also use an indoor grill pan if you prefer. Cook, flipping once, until vegetables are tender. You should see some nice grill marks.

Serve on a large plate and drizzle any remaining oil mixture over top. Now you have the perfect summer side dish!

How Thick Should You Slice the Zucchini and Squash?

I recommend round slices with 1/2 inch thickness and no thinner than 1/3 inch. If your slices are too thin they’ll cook too quickly and you’ll end up with soggy zucchini that may stick to the grill. Thicker slices will require more cook time. For best results keep your slices the same so everything cooks evenly and in the same amount of time.

Spears/Strips vs Circles

While I most often choose to slice my zucchini and squash into circles, you can certainly do squash and zucchini spears if you prefer. This means you’ll trim to ends of your veggies. Then slice vertically into strips. They cook in relatively the same amount of time.

Can You Use Different Herbs and Seasonings?

Absolutely! I use dried parsley in this recipe but dried basil or oregano would also be fantastic. Chopped fresh herbs, parmesan cheese, lemon zest, or a squeeze of fresh lemon juice would be a great addition. Italian seasoning, black pepper, and crushed red pepper flakes are tasty alternative seasoning options too. The red pepper adds a little kick!

How to Store Leftovers

Store leftover grilled zucchini and squash in an airtight container in the refrigerator for up to 4 days.

How to Serve This

These tender veggies pair perfectly with chicken, steak, turkey, pork, or fish. Add a simple salad and you have a beautiful summer meal!

Share the Love: