Go Back

Grilled Zucchini and Squash

Grilled zucchini and squash with golden, slightly smoky grill marks and tender 1/3-inch planks. Tossed in olive oil, garlic, and Italian seasoning, then finished with lemon juice, parsley, and optional parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 2 zucchini Sliced diagonally into 1/3-inch planks.
yellow squash
  • 2 yellow squash Sliced diagonally into 1/3-inch planks.
olive oil
  • 3 tbsp olive oil For tossing; reserve some for finishing.
garlic
  • 3 garlic Minced.
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp salt To taste.
black pepper
  • 0.25 tsp black pepper To taste.
fresh parsley
  • 2 tbsp fresh parsley Chopped.
lemon juice
  • 1 tbsp lemon juice
parmesan
  • 0.5 oz parmesan Optional, for finishing.

Equipment

  • 1 cast iron skillet

Method
 

Season the vegetables
  1. Toss zucchini and yellow squash with olive oil, garlic, Italian seasoning, salt, and black pepper until evenly coated.
Preheat and grill
  1. Preheat the grill to medium-high, then clean and oil the grates.
  2. Grill vegetables 3–4 minutes per side without moving until grill marks form and squash is tender.
Finish and serve
  1. Arrange the vegetables on a platter alternating zucchini and yellow squash.
  2. Drizzle with lemon juice and remaining garlic oil.
  3. Scatter fresh parsley over the top, then grate parmesan over if desired.

Notes

Pro tip: keep the planks in a similar thickness (about 1/3-inch) so they hit tender at the same time—if some are browning faster, move them to a slightly cooler spot. Refrigerate leftovers in a covered container up to 3 days; reheat briefly on a hot grill or skillet. Freezing isn’t recommended since the squash softens. For a lower-sodium option, use less salt and rely on black pepper and lemon juice for brightness.