Grilled zucchini and squash is a simple, fresh side dish to make this summer. A hint of char from the grill along with a simple oil and vinegar marinade add incredible flavor.
Recipe summary
Flavor: Sliced zucchini and squash are coated in a mild, savory marinade and grilled until tender (not soggy!).
It's quick and easy. After whipping up a simple marinade, brush it over your zucchini and squash and grill for about 2 minutes per side. It's really that easy!
Make use of that garden harvest. Zucchini and squash cook quickly in home gardens - this is the perfect recipe to use up that extra produce!
Similar to: Grilled Marinated Zucchini and Grilled Zucchini Salad
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Ingredients and substitutions
- Zucchini - You'll need about two medium zucchini for this recipe.
- Yellow Squash - You'll need about two medium yellow summer squash for this recipe. You could also use all zucchini or all squash if preferred.
- Oil - Use a vegetable oil with a high smoke point for your marinade. Since we're cooking our squash on the grill, an oil with a high smoke point is necessary to make sure the marinade doesn't burn. Avocado oil, canola oil, and peanut oil are great choices.
- Vinegar - I used red wine vinegar in this recipe. Apple cider vinegar works well as a substitute.
- Dijon mustard - Adds tangy flavor to the marinade. Dijon mustard can be substituted with yellow mustard if needed.
- Seasoning - Salt, oregano, and red pepper flakes add a mild, savory flavor to the marinade. If you're very spice adverse, the red pepper flakes can be substituted with black pepper.
How to make grilled zucchini and squash
- Whisk up marinade in a small bowl.
- Brush sliced zucchini and squash on all sides with marinade.
- Place onto preheated, oiled grill grates and cook for about 2 minutes, or until you see good grill marks.
- Flip and cook for another 2 minutes before removing and serving warm.
Tips and tricks
Add marinade to all sides - Brush the zucchini and squash on all sides with marinade before placing on the grill. The marinade isn't meant to permeate into the flesh of the squash (this is actually a myth!), but prevents sticking and burning.
Slice in half evenly - Cut your zucchini evenly in half so that each piece cooks at about the same rate.
Use oil with a high smoke point - This means an oil can stand up to higher heat (like a grill) without burning. I like to use avocado oil or canola oil.
Oil grill grates - Oil your grill grates before placing food on the grill. This ensures your veggies don't stick.
Place squash perpendicular - Place the zucchini and squash perpendicular to the grill grates to ensure they don't accidentally fall through.
Don't overcook - Only cook your squash long enough to get good grill marks - about 2 minutes per side. Squash cooks quickly and can technically be eaten raw, so there's no need to leave it on the grill for a long time. Grilling for too long will make it soggy and mushy.
Storage
Leftover grilled zucchini and squash will keep for about 3-4 days in a tightly sealed container in the refrigerator.
Frequently asked questions
I prefer to cut zucchini and squash in half lengthwise for easy grilling. If your zucchini is very large, it could be quartered into spears. Long, thick zucchini pieces are easier to maneuver on the grill and are less likely to fall through the grill grates. Zucchini can be sliced into bite size pieces after grilling if desired.
Zucchini is made of over 90% water, so when it's overcooked it will become soggy and mushy. Grill your zucchini for up to two minutes per side, or until you see grill marks, then remove from the grill. Perfectly grilled zucchini should have a firm texture that's not mushy or soggy.
Zucchini and squash turns out mushy from overcooking. Fresh squash has a firm texture when raw. While cooking, the flesh softens and water is released, which creates a mushy texture. Zucchini and squash can be eaten raw so there's no reason to cook it for more than about 2 minutes per side on a grill. All you're looking to do is warm it up, add grill marks, and create a little charred flavor.
No, there's no need to peel zucchini or squash for grilling. The skin is edible and adds structure to the flesh, helping maintain its shape while grilling. Plus, the skin contains the highest concentration of nutrients, like fiber, potassium, and vitamin A.
Despite popular belief, a marinade isn't going to permeate into the squash the longer it sits. The purpose of a marinade is to coat the vegetables to prevent burning and sticking on the grill. It's the first thing to cook on the grill, which adds a caramelized flavor to the outside of the zucchini. There's no need to leave your zucchini sitting in the marinade before grilling.
📖 Recipe
Grilled Zucchini and Squash
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 3 tablespoons (37 g) vegetable oil
- 1 tablespoon red wine vinegar
- ½ tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
Instructions
- Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If needed, clean grill grates.
- Meanwhile, trim ends and slice zucchini and squash in half lengthwise and place on a sheet pan or tray.
- In a small bowl, whisk together vegetable oil, red wine vinegar, dijon mustard, oregano, salt, and red pepper flakes. Brush zucchini and squash on all sides with marinade.
- Wipe grill grates lightly with oil, then place zucchini and squash perpendicular across the grill grate. Cook for about 2 minutes per side, or until they have nice grill marks.
- Serve zucchini and squash as is, or transfer to a cutting board and slice into bite size pieces.
Recommended Equipment
Notes
- Marinade substitution: Prepared marinade can be substituted with about ¼ cup of your favorite oil-based salad dressing (like Italian dressing).
- Storage: Leftover grilled zucchini and squash will keep for about 3-4 days in a tightly sealed container in the refrigerator.
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