Grilled Zucchini and Yellow Squash

Simple, smoky veggies perfect for summer BBQs. These grilled zucchini and yellow squash planks caramelize beautifully over flames, developing complex flavors that frozen or boiled versions simply can't deliver.

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Course: Side Dish

Cuisine: American

Keyword: Grilled Vegetables, Zucchini, Yellow Squash, Summer BBQ, Healthy Side Dish

Prep Time: 10

Cook Time: 10

Marinating Time: 15

Total Time: 35

Servings: servings

Calories: 110kcal

Equipment

Grill
Large Shallow Dish
Tongs

Ingredients

Main Ingredients

2 medium zucchini sliced lengthwise into ¼-inch planks
2 medium yellow squash sliced lengthwise into ¼-inch planks
3 tablespoons extra virgin olive oil
2 cloves garlic minced (about 1 tablespoon)
1 teaspoon dried Italian herbs substitute with 1 tablespoon fresh herbs
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/4 cup freshly grated Parmesan cheese optional - substitute nutritional yeast for vegan version

Instructions

Wash the zucchini and yellow squash thoroughly under cold running water. Pat them dry with paper towels. Trim the ends and slice lengthwise into ¼-inch planks, ensuring uniform thickness for even cooking.
In a small bowl, whisk together the olive oil, minced garlic, Italian herbs, smoked paprika, salt, and pepper until well combined.
Place the sliced vegetables in a large shallow dish or zip-top bag. Pour the marinade over them, gently tossing to ensure even coating. Allow them to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
Heat your grill to medium-high heat (approximately 400-425°F). Clean the grates thoroughly and oil them lightly using a paper towel dipped in vegetable oil and held with tongs.
Place the marinated vegetable slices directly on the grill grates, arranging them perpendicular to the grates. Grill for 3-4 minutes per side until they develop nice char marks and become tender but not mushy.
Transfer the grilled vegetables to a serving platter. Drizzle with fresh lemon juice while still hot and sprinkle with grated Parmesan if using.

Notes

For best results, don't slice the vegetables too thin (less than ¼ inch) as they may stick to grates or become floppy.

Avoid overcrowding the grill to allow proper heat circulation and caramelization.

Wait until the vegetables naturally release from the grate before flipping to prevent tearing.

These grilled vegetables can be refrigerated in an airtight container for up to 3 days. For best flavor, bring to room temperature before serving.

Nutrition

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