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- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Why You’ll Love This Recipe
- Only 5 Ingredients – Zucchini, squash, olive oil, garlic powder, and herbs.
- Ready in 20 Minutes – Quick enough for any weeknight dinner.
- Perfect Grill Marks Every Time – Simple technique tips for beautiful results.
- Pairs with Everything – The ideal side for any grilled protein or summer spread.
- Light & Healthy – Low-carb, naturally gluten-free, and full of summer flavor.
Ingredients
- 2 medium zucchini: Adds a slightly sweet, mild base that grills beautifully.
- 2 medium yellow squash: Offers a creamy texture and complements zucchini perfectly.
- 3 tablespoons olive oil (extra virgin): Provides a rich base for the herb mixture and ensures even grilling.
- 1 tablespoon dried parsley (can use dried basil or oregano): Adds herbal notes; feel free to swap with dried basil or oregano for a different flavor profile.
- 1 teaspoon garlic powder: Infuses a subtle garlic flavor throughout.
- 1 teaspoon salt: Enhances all other flavors.
How to Make It
Step 1: Prepare the Vegetables
Start by slicing your zucchini and squash into circles about 1/3 to 1/2 inch thick. This thickness allows them to cook through on the grill without falling apart. If slices are too thin, they may break apart, so aim for consistency here.
Step 2: Preheat the Grill
Heat your grill to medium. This temperature is ideal for softening the squash while achieving a nice char without burning. Medium heat also helps maintain the vegetables’ natural moisture.
Step 3: Season the Vegetables
In a large bowl, combine the vegetable slices, olive oil, and seasonings. Use your hands or a spoon to ensure every slice is evenly coated. This helps seal in moisture and adds flavor to every bite.
Step 4: Grill the Vegetables
Place your seasoned zucchini and squash slices on the grill. Grill each side for 4 to 5 minutes, watching for grill marks and checking for tenderness. Time may vary based on grill heat and slice thickness.
Step 5: Finish with Flavors
Once grilled to perfection, remove the vegetables from the grill and place them onto a serving plate. Drizzle any remaining oil and herb mixture over the top to enhance the flavor and presentation.
Recipe FAQs
Can I use fresh herbs instead of dried?
Yes, fresh herbs can replace the dried ones at a ratio of about 3:1. Fresh herbs will provide a more vibrant flavor.
What if I don’t have a grill?
If a grill isn’t available, a grill pan or broiler in the oven will work. Keep a close eye to prevent burning.
How do I store leftovers?
Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan for best results.
How do I keep zucchini from getting soggy on the grill?
Two things make the biggest difference — slice thickness and grill temperature. Cut your zucchini and squash to at least ⅓ to ½ inch thick — thinner slices cook too fast and turn mushy before they get any color. Make sure your grill is fully preheated to medium heat before adding the vegetables, and don’t move them for the first 4 minutes so they can sear properly on each side.
Can I make grilled zucchini without an outdoor grill?
Absolutely — a cast iron grill pan on the stovetop works beautifully and gives you the same grill marks and charred flavor. Heat it over medium-high heat, brush with a little oil, and cook the slices 4-5 minutes per side just like you would outdoors. A sheet pan under the broiler also works well — broil on high 4-5 inches from the heat for about 4 minutes per side.
Easy grilled zucchini and squash is one of those side dishes that earns a spot on every summer table — simple, healthy, and absolutely delicious. If you love grilled summer vegetables, also check out this Easy Grilled Asparagus — just 3 ingredients and 15 minutes for a perfect BBQ side. Leave a comment below and let me know what you served yours alongside!
Easy Grilled Zucchini and Squash (20 Minutes, Perfect Every Time!)
Ingredients
- 2 medium zucchini: Adds a slightly sweet mild base that grills beautifully.
- 2 medium yellow squash: Offers a creamy texture and complements zucchini perfectly.
- 3 tablespoons olive oil extra virgin: Provides a rich base for the herb mixture and ensures even grilling.
- 1 tablespoon dried parsley can use dried basil or oregano: Adds herbal notes; feel free to swap with dried basil or oregano for a different flavor profile.
- 1 teaspoon garlic powder: Infuses a subtle garlic flavor throughout.
- 1 teaspoon salt: Enhances all other flavors.
Instructions
- Step 1: Prepare the Vegetables
- Start by slicing your zucchini and squash into circles about 1/3 to 1/2 inch thick. This thickness allows them to cook through on the grill without falling apart. If slices are too thin, they may break apart, so aim for consistency here.
- Step 2: Preheat the Grill
- Heat your grill to medium. This temperature is ideal for softening the squash while achieving a nice char without burning. Medium heat also helps maintain the vegetables’ natural moisture.
- Step 3: Season the Vegetables
- In a large bowl, combine the vegetable slices, olive oil, and seasonings. Use your hands or a spoon to ensure every slice is evenly coated. This helps seal in moisture and adds flavor to every bite.
Notes
- Slice thickness: ⅓ to ½ inch is the sweet spot — thin slices get soggy and thick slices won’t cook through in the same time.
- Preheat the grill: Always start with a fully preheated grill — vegetables placed on a cold grill steam instead of sear.
- Don’t move too early: Let the slices cook undisturbed for the full 4-5 minutes before flipping — this is what creates those clean grill marks.
- Herb swaps: Dried parsley, basil, oregano, or Italian seasoning all work great — use whatever you have on hand.
- Finishing touches: A squeeze of fresh lemon, a drizzle of balsamic glaze, or a sprinkle of parmesan right off the grill takes this to the next level.
- Don’t overcrowd: Leave space between slices on the grill so heat circulates properly — grill in batches if needed.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a skillet over medium heat for best results — microwaving makes them soggy.