Delicious Grilled Yellow Squash and Zucchini

Summer is when my garden gives me more squash than I know what to do with. I’ve tried every cooking method out there, but grilling has become my go-to way to prepare these garden favorites. There’s something about those light char marks and the smoky flavor that makes even the simplest vegetables taste amazing.

That’s why this grilled yellow squash and zucchini recipe has become a regular at our house. It’s quick, easy, and I don’t have to heat up the kitchen on those warm summer evenings. I usually prep the vegetables while I’m getting the rest of dinner ready, and they cook in just minutes once the grill is hot.

Whether you’re looking for a simple side dish or trying to use up your garden overflow, this recipe works every time. It’s become such a staple that my kids actually ask for it – and how often do kids ask for vegetables?

What Kind of Summer Squash Should I Use?

Both yellow squash and zucchini are perfect for grilling, and you can actually use them pretty interchangeably in this recipe. Yellow squash (also called summer squash) tends to be a bit sweeter than zucchini, which is why using both creates a nice balance of flavors. When shopping, look for squash that’s medium-sized – about 6 to 8 inches long – since really large ones can be watery and have tough seeds in the middle. Give them a gentle squeeze at the store; they should feel firm but not hard, with smooth, shiny skin free from soft spots or blemishes. If you can only find one type at your store, don’t worry – you can double up on either variety and still get great results.

Options for Substitutions

This simple grilled veggie recipe is pretty flexible and works with several substitutions:

• Yellow squash and zucchini: You can use all zucchini or all yellow squash if you prefer. Other summer squash varieties work great too – try pattypan squash or Mexican grey squash. Just keep the total weight around 1 3/4 pounds.
• Olive oil: Any neutral oil with a high smoke point works here – try avocado oil, grapeseed oil, or even melted coconut oil. Just avoid butter as it can burn on the grill.
• Dried herbs: Fresh herbs are a great swap – use 1 tablespoon each of fresh basil and oregano instead of dried. You can also try different herb combinations like thyme, rosemary, or Italian seasoning.
• Garlic and onion powder: Fresh minced garlic (2 cloves) and finely minced onion (2 tablespoons) can replace the powders. Just mix them into the oil before brushing on the vegetables.
• Coarse salt: Regular table salt works fine – just use a bit less (about 1/4 teaspoon) since it’s more concentrated than coarse salt.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling squash and zucchini is preventing them from becoming mushy – cutting them too thin or too thick can make a huge difference, so aim for consistent 1/2-inch slices to ensure even cooking. A common error is overcrowding the grill, which creates steam instead of those beautiful char marks, so make sure to leave enough space between each slice. To avoid sticking, always preheat your grill to medium-high heat (around 400°F) and clean the grates thoroughly before cooking, then wait until the vegetables develop clear grill marks (about 3-4 minutes) before attempting to flip them. For extra flavor and better results, pat your sliced vegetables dry with paper towels before adding the oil and seasonings – this helps the seasoning stick better and promotes better browning on the grill.

What to Serve With Grilled Squash?

These grilled squash and zucchini slices make a perfect side dish for your summer cookouts! They pair wonderfully with grilled chicken, steak, or fish – just toss your protein of choice on the grill while the veggies are cooking. For a complete meal, I like to serve them alongside some fluffy rice or quinoa to soak up all those tasty seasonings. If you’re keeping things low-carb, these grilled vegetables taste great next to a simple rotisserie chicken or even mixed into a big salad with some fresh mozzarella and cherry tomatoes. Since the grill’s already hot, you might want to throw on some corn on the cob too – it’s one of my favorite summer combinations!

Storage Instructions

Keep Fresh: If you end up with leftover grilled squash and zucchini, place them in an airtight container and pop them in the fridge. They’ll stay good for about 3-4 days. The vegetables might release a bit of water while storing, but that’s totally normal!

Make Ahead: You can prep these veggies ahead of time by slicing them and mixing the seasonings in advance. Store the cut vegetables and seasoning mix separately in the fridge for up to 24 hours. When you’re ready to cook, just toss them with olive oil and your pre-mixed seasonings before grilling.

Enjoy Later: While these grilled veggies are best fresh off the grill, you can enjoy them cold in salads or bring them back to life by giving them a quick 30-second warm-up in the microwave. Just be careful not to overheat, or they might get mushy!

Preparation Time	10-15 minutes
Cooking Time	4-6 minutes
Total Time	14-21 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 3-5 g
• Fat: 20-25 g
• Carbohydrates: 25-30 g

Ingredients

• 1.5 tbsp olive oil (I use California Olive Ranch extra virgin)
• 1/2 tsp garlic powder (adds a savory depth)
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1 medium green zucchini
• 1/2 tsp coarse salt (such as Diamond Crystal kosher salt)
• 1 tsp dried oregano
• 2 medium yellow squash

Step 1: Preheat the Grill

Begin by preheating your grill to medium-high heat, which is approximately 375 to 450 degrees Fahrenheit.

Allow the grill to heat up fully while you prepare the vegetables.

Step 2: Prepare the Vegetables

Slice the zucchini and squash on the bias to approximately 1/2” thick pieces.

This diagonal cut not only gives a larger surface area for grilling but also adds a nicer visual appeal.

Place the sliced vegetables in a bowl.

Step 3: Season the Vegetables

Drizzle olive oil over the zucchini and squash.

Then add oregano, garlic powder, onion powder, and kosher salt.

Toss the vegetables in the bowl until they are evenly coated with the seasonings and ready for grilling.

Step 4: Grill the Vegetables

Place the seasoned zucchini and squash slices directly onto the preheated grill grates.

Grill them for about 2 to 3 minutes per side, checking for grill marks and a tender texture, totaling about 4 to 6 minutes.

Watch closely to ensure they don’t burn while aiming for a nice char.

Step 5: Adjust Seasoning and Serve

Once the vegetables are charred and tender, remove them from the grill.

Taste the vegetables and sprinkle a few more pinches of kosher salt if needed.

Serve your grilled zucchini and squash immediately for the best flavor and texture.