This Grilled Zucchini & Squash is unbelievably delicious thanks to an incredible (and incredibly simple) olive oil, herb, and seasoning mixture.

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 huge with leaves bigger than my head. That is not an exaggeration, friends. They are huge. So zucchini and squash are on the meal plan (just kidding, I don’t meal plan but I wish I did) daily over here.

These vegetables soften quickly as they cook. To keep them from getting mushy don’t slice them very thin. My slices are around 1/2 inch thick. I wouldn’t go any thinner than 1/3 inch.

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 this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Zucchini
  • Squash
  • Olive oil
  • Dried parsley
  • Garlic powder
  • Salt

To make this 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.

Lay the zucchini and squash slices to a pre-heated grill on medium heat. Cook, flipping once, until vegetables are tender.

Plate and add any remaining oil mixture over top!

How thick should you slice the zucchini and squash?

I recommend slices around 1/2 inch thick and no thinner than 1/3 inch. If your slices are too thin they’ll cook too quickly and may stick to the grill. Thicker slices will require more cook time. The most important thing is to try to 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 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 basil or oregano would also be fantastic. If you’re wanting a little kick try adding chili powder or paprika too.

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!

More delicious sides like this:

Herb Roasted Brussels Sprouts and Broccoli

Easy Sautéed Squash

Spicy Roasted Broccoli

Garlic Green Beans

Roasted Ranch Veggies

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Grilled Zucchini & Squash

This Grilled Zucchini & Squash is unbelievably delicious thanks to an incredible (and incredibly simple) olive oil, herb, and seasoning mixture. 

Ingredients

  • 2 zucchini
  • 2 yellow squash
  • 3 tbsp olive oil, extra virgin
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions

  • Slice your zucchini and squash into circles 1/3 to 1/2 inch thick. (I would not go any thinner than 1/3 inch.)
  • Preheat your grill to medium heat.
  • In a large bowl add your vegetable slices, olive oil, and seasonings. Use your hands or a spoon to move around the veggies until they’re lightly coated.
  • Lay zucchini and squash slices on the grill. We'll use any remaining oil at the end so just leave it in the bowl. Grill for 4 to 5 minutes per side (8 to 10 minutes total) or until you achieve the desired softness. 
  • Remove from grill and plate. Drizzle remaining oil/herb/seasoning mixture over your grilled zucchini and squash.

Notes

You can of course use all zucchini or all yellow squash in this recipe if you prefer.

Nutrition

Calories: 129kcal, Carbohydrates: 7g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Sodium: 594mg, Potassium: 535mg, Fiber: 2g, Sugar: 5g, Vitamin A: 402IU, Vitamin C: 35mg, Calcium: 37mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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