Grilled Zucchini & Squash

Nothing beats the smell of fresh vegetables sizzling on the grill! This grilled zucchini and squash recipe is perfect for anyone who wants to eat healthy without giving up amazing flavor. You’ll love how the garlic and lemon make these simple veggies taste absolutely delicious.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 20 minutes, Serves: 6 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 82 Calories, 5g Fat, 7g Carbs, 3g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons of the good stuff. This helps everything cook evenly and adds such a nice flavor to the vegetables.

Garlic: Just 2 cloves minced up nice and fine. Fresh garlic makes all the difference here – it gets so fragrant on the grill!

Zucchini: Pick 2 large ones and slice them lengthwise into half-inch thick pieces. Look for zucchini that feels firm and has bright green skin.

Summer squash: You’ll want 2 large yellow summer squash, also sliced lengthwise into half-inch pieces. They should feel heavy for their size.

Ground pepper: A full teaspoon gives these veggies a nice little kick. Use fresh ground if you have it!

Salt: Three-quarters teaspoon brings out all the natural flavors. I like to use sea salt or kosher salt.

Fresh parsley: Chop up 1½ tablespoons really fine. This adds such a fresh, bright taste at the end.

Lemon juice: Just 1½ tablespoons of fresh lemon juice. Trust me, fresh is so much better than the bottled stuff!

How to Make Grilled Zucchini & Squash

Step 1: Heat your grill to medium-high heat, around 400°F to 450°F. Mix the olive oil and minced garlic in a small bowl. Brush this mixture all over your zucchini and squash slices. Sprinkle the pepper and salt evenly on both sides.

Step 2: Get some paper towels and soak them partway with canola oil. Use your tongs to quickly wipe down the grill grates. This keeps your veggies from sticking!

Step 3: Place your vegetables on the clean grates and cover the grill. Cook for 2 to 3 minutes per side. You’ll know they’re ready when you see those beautiful grill marks and the veggies feel just tender when you poke them with a fork.

Step 4: Move everything to a serving platter. Sprinkle the chopped parsley all over the top. Drizzle with the fresh lemon juice and serve right away while they’re still warm!

Easy and Quick Grilled Zucchini & Squash Version

Want to make this even faster? You can skip the garlic oil mixture and just brush the veggies with plain olive oil. Then sprinkle everything – the minced garlic, salt, and pepper – right on top before grilling. It saves you a bowl to wash and still tastes amazing!

Serving Ideas

These grilled vegetables make a perfect side dish for any summer meal. They’re wonderful next to grilled chicken, fish, or even a juicy burger. You can also toss them with some cooked pasta and extra lemon for a light dinner that feels complete and satisfying.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop them in a 350°F oven for about 5 minutes. You can also eat them cold – they’re really good in salads or on sandwiches!

Substitutions

No summer squash? Yellow bell peppers work great instead. Don’t have fresh parsley? Try fresh basil or even dried Italian seasoning. If you’re out of lemon juice, lime juice gives it a fun twist that’s just as tasty!

Pro Tips

• Cut evenly: Make sure all your slices are the same thickness so they cook at the same rate.
• Don’t overcrowd: Give each piece some space on the grill so they get those nice char marks.
• Watch closely: These cook fast, so don’t walk away! They can go from perfect to mushy pretty quickly.
• Salt timing: Don’t salt too early or the veggies will release water and get soggy.

FAQs

Can I make this without a grill?

You bet! Use a grill pan on your stove over medium-high heat. You can also roast them in a 425°F oven for about 15-20 minutes, flipping once halfway through.

How do I pick the best zucchini and squash?

Look for ones that feel firm and heavy for their size. The skin should be bright and free of soft spots. Medium-sized vegetables usually have the best flavor and texture.

Can I prep these ahead of time?

Sure! You can slice the vegetables and make the garlic oil mixture up to 4 hours ahead. Just keep everything covered in the fridge until you’re ready to grill.

What if my vegetables are getting too charred?

No worries! Just move them to a cooler part of the grill or lower your heat a bit. A little char is good, but you don’t want them to burn.

I hope you love this simple grilled veggie recipe as much as I do! Let me know how yours turned out – I always love hearing about your cooking adventures. Happy grilling!