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easy grilled zucchini and yellow squash with grill marks

Easy Grilled Zucchini and Squash (20 Minutes, Perfect Every Time!)

This easy grilled zucchini and squash is the perfect summer BBQ side dish! Just olive oil, garlic, and herbs — tender-crisp with beautiful grill marks in just 20 minutes.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 18 minutes
Course Side Dish
Servings 4

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.