32 Delicious Grilled Squash and Zucchini Recipe Ideas

Just when you thought summer squash couldn’t get any better, we’re firing up the grill! These 32 grilled zucchini and squash recipes transform humble vegetables into spectacular meals—from quick weeknight sides to impressive dinner centerpieces. Get ready to discover new ways to make your summer produce shine with minimal effort and maximum flavor. Your grill is about to become your new favorite kitchen tool!

Garlic Herb Grilled Zucchini and Squash

Who knew vegetables could have this much personality? This garlic herb grilled zucchini and squash transforms your garden’s most humble offerings into smoky, char-kissed superstars that’ll have even the most committed carnivores begging for seconds. Get ready to fire up that grill and watch these unassuming veggies become the main event!

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 3 tablespoons olive oil
– 4 cloves garlic
– 1 tablespoon fresh rosemary
– 1 tablespoon fresh thyme
– 1 teaspoon salt
– ½ teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F) and oil the grates thoroughly to prevent sticking.
2. Slice zucchini and squash lengthwise into ¼-inch thick planks using a sharp knife for even cooking.
3. Mince garlic cloves finely and chop fresh rosemary and thyme leaves, discarding the tough stems.
4. Whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper in a large bowl.
5. Add zucchini and squash planks to the marinade bowl, tossing gently to coat every surface evenly.
6. Let vegetables marinate for 10 minutes at room temperature to absorb the flavors while the grill heats.
7. Arrange vegetable planks perpendicular to the grill grates to create attractive cross-hatch marks.
8. Grill for 4-5 minutes until you see deep grill marks forming on the bottom side.
9. Flip each plank carefully using tongs and grill for another 3-4 minutes until tender but still slightly firm.
10. Remove vegetables from the grill when they’re fork-tender with charred edges but not mushy.
11. Transfer grilled zucchini and squash to a serving platter immediately to stop the cooking process.

Dazzlingly charred yet perfectly tender, these garlicky grilled vegetables offer a satisfying crunch that gives way to herb-infused juiciness. Serve them piled high on crusty bread with melted mozzarella for an epic veggie sandwich, or chop them into pasta for an instant flavor upgrade that’ll make weeknight dinners feel downright gourmet.

Grilled Lemon-Parmesan Zucchini and Squash Skewers

Gather ’round, grill masters and veggie skeptics alike—we’re about to turn your boring side dish game into the main event with these skewers that’ll have even the carnivores begging for seconds. Get ready for a flavor explosion that proves vegetables can absolutely steal the show when treated right!

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 8 wooden skewers

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat (400°F).
3. Cut 2 medium zucchini and 2 medium yellow squash into 1-inch thick rounds.
4. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
5. Add the zucchini and squash rounds to the bowl and toss until evenly coated with the marinade.
6. Thread the marinated vegetable rounds onto the soaked skewers, alternating between zucchini and squash.
7. Place the skewers directly on the preheated grill grates.
8. Grill for 4-5 minutes until grill marks appear and the bottoms are slightly charred.
9. Flip the skewers using tongs and grill for another 4-5 minutes.
10. Sprinkle 1/2 cup grated Parmesan cheese evenly over the skewers during the last 2 minutes of grilling.
11. Remove the skewers from the grill when the vegetables are tender but still slightly firm and the cheese is melted.

Keep these beauties coming straight from the grill to the plate—the contrast between the smoky char and bright lemon makes each bite irresistible. That Parmesan creates a crispy, savory crust that plays perfectly against the tender squash interiors, making these skewers fantastic served over creamy polenta or alongside grilled chicken for a complete meal that’ll have everyone reaching for more.

Spicy Grilled Zucchini and Squash with Chili Lime

Every time summer rolls around, my grill practically begs for something more exciting than the usual burgers and dogs—enter this sassy, spice-kissed veggie situation that’ll make your taste buds do a happy dance. Seriously, if zucchini and squash had a personality, this chili-lime version would be the life of the party, guaranteed to convert even the most stubborn veggie skeptics at your next barbecue.

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 lime
– 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Slice both zucchini and yellow squash lengthwise into 1/4-inch thick planks for even cooking.
3. In a large bowl, whisk together olive oil, chili powder, garlic powder, smoked paprika, salt, and black pepper until well combined.
4. Add the zucchini and squash planks to the bowl, tossing gently to coat each piece evenly with the spice mixture.
5. Place the vegetables directly on the preheated grill grates in a single layer, working in batches if needed to avoid overcrowding.
6. Grill for 3-4 minutes per side, flipping once with tongs when grill marks appear and the edges begin to soften.
7. Transfer the grilled vegetables to a serving platter and immediately squeeze the juice of one fresh lime over the top.
8. Sprinkle with chopped fresh cilantro while the vegetables are still warm to help the herbs adhere.
9. Let the dish rest for 2 minutes before serving to allow the flavors to meld together.
That smoky char from the grill plays beautifully against the bright lime zing, creating tender-crisp veggies with just enough kick to keep things interesting. Try stacking them on crusty bread with a swipe of garlic aioli, or chop them up for a next-level taco filling that’ll have everyone asking for your secret.

Mediterranean Grilled Squash and Zucchini Salad

Just when you thought summer veggies couldn’t get any more exciting, this Mediterranean grilled squash and zucchini salad crashes the party like a sun-kissed superhero! Juggling smoky char, tangy feta, and fresh herbs, it’s the side dish that steals the spotlight every time—no cape required.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks.
3. Brush both sides of squash planks evenly with olive oil using a pastry brush.
4. Sprinkle salt and black pepper evenly over oiled squash surfaces.
5. Place squash planks directly on preheated grill grates.
6. Grill for 3-4 minutes until distinct grill marks appear and edges begin to soften.
7. Flip each plank using tongs and grill another 3-4 minutes until tender but not mushy.
8. Transfer grilled squash to a cutting board and let rest for 2 minutes to redistribute juices.
9. Chop rested squash into bite-sized cubes and place in a large mixing bowl.
10. Drizzle lemon juice over warm squash and toss gently to coat.
11. Add crumbled feta cheese, chopped mint, and chopped parsley to the bowl.
12. Toss all ingredients together until evenly distributed.
13. Serve immediately or chill for 15 minutes for cooler serving temperature. During this step, resist over-mixing to keep the feta crumbles intact.

Delightfully charred yet refreshingly crisp, this salad delivers smoky sweetness from the grill balanced by zesty lemon and creamy feta. The mint and parsley add garden-fresh bursts that make each forkful sing. Try piling it over toasted pita chips or alongside grilled chicken for a meal that tastes like a Mediterranean vacation.

Balsamic Glazed Grilled Zucchini and Squash

Kicking off our veggie celebration with a dish that transforms humble garden staples into smoky-sweet superstars! Get ready for zucchini and squash that strut off the grill wearing a glossy, tangy balsamic coat—this isn’t your average side dish, it’s the main character energy your plate has been craving. Let’s fire up those grates and turn summer squash into the talk of the town.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 garlic clove, minced
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, and brush the grates lightly with oil to prevent sticking.
2. Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks using a sharp chef’s knife.
3. Arrange zucchini and squash planks in a single layer on a baking sheet.
4. Drizzle olive oil evenly over both sides of each vegetable plank.
5. Sprinkle kosher salt and black pepper evenly over all vegetable surfaces.
6. Place vegetable planks directly on preheated grill grates perpendicular to the grate lines to achieve perfect grill marks.
7. Grill for 4-5 minutes until visible grill marks appear and edges begin to soften.
8. Flip each plank using tongs and grill for another 4-5 minutes until tender but still slightly firm.
9. While vegetables grill, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
10. Simmer the glaze mixture for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
11. Remove glaze from heat and stir in fresh thyme leaves.
12. Transfer grilled vegetables to a serving platter using tongs.
13. Brush the warm balsamic glaze generously over both sides of each vegetable plank using a pastry brush.
14. Let vegetables rest for 2 minutes to allow the glaze to set before serving.

Velvety-soft interiors meet slightly charred edges in this glorious veggie transformation, where the sweet-tangy glaze caramelizes into a sticky perfection that’ll have you fighting for the last piece. Serve these glamorous planks piled high on crusty bread with goat cheese for an instant crostini upgrade, or chop them into vibrant pasta salads—either way, they bring the party to your palate with every irresistible bite.

Grilled Squash and Zucchini with Pesto Drizzle

Ever find yourself staring at that mountain of summer squash from your garden (or your neighbor’s overly generous donation) and think, “What fresh vegetable torture is this?” Fear not, my friend, because we’re about to turn that pile of potential compost into the star of your next BBQ. Get ready for a dish that’s so good, it’ll make zucchini haters do a double-take.

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup prepared basil pesto
– 1 tablespoon lemon juice

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Wash the zucchini and yellow squash thoroughly under cold running water.
3. Trim off the stem ends from all squash using a sharp chef’s knife.
4. Slice the zucchini and yellow squash lengthwise into 1/4-inch thick planks.
5. Place the squash planks in a large bowl and drizzle with 2 tablespoons olive oil.
6. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the squash.
7. Use your hands to toss the squash until evenly coated with oil and seasonings.
8. Place the squash planks directly on the preheated grill grates in a single layer.
9. Grill for 3-4 minutes until you see prominent grill marks and the bottom edges appear slightly translucent.
10. Flip each squash plank using tongs and grill for another 3-4 minutes.
11. Transfer the grilled squash to a serving platter using tongs.
12. Whisk together 1/4 cup prepared basil pesto and 1 tablespoon lemon juice in a small bowl until smooth.
13. Drizzle the pesto mixture evenly over the arranged grilled squash.

Melt-in-your-mouth tender with those signature smoky grill marks, this squash becomes the perfect vehicle for the bright, herby pesto drizzle. Try serving it alongside grilled chicken or flaking it over a bed of creamy polenta for a next-level vegetarian meal that actually satisfies.

Smoky Grilled Zucchini and Squash Tacos

Now, let’s talk about the vegetable equivalent of a summer fling—these smoky grilled zucchini and squash tacos are here to make your taste buds swoon without any of the emotional baggage. They’re the kind of effortless, char-kissed delight that turns a Tuesday into a fiesta, proving that veggies can absolutely be the life of the party. Get ready to fire up the grill and fall in love with every smoky, savory bite.

Ingredients

– 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
– 2 medium yellow squash, sliced lengthwise into 1/4-inch strips
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 1/4 tsp salt
– 8 small corn tortillas
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
2. In a large bowl, combine the zucchini strips, squash strips, olive oil, smoked paprika, garlic powder, cumin, and salt, tossing until the vegetables are evenly coated.
3. Place the seasoned zucchini and squash strips directly on the preheated grill grates in a single layer.
4. Grill the vegetables for 4-5 minutes per side, or until they develop clear grill marks and become tender but not mushy.
5. Tip: Avoid moving the vegetables too soon—letting them sear undisturbed ensures those beautiful, smoky char lines.
6. Transfer the grilled zucchini and squash to a cutting board and slice them crosswise into 1/2-inch pieces.
7. Warm the corn tortillas on the grill for 30-45 seconds per side, just until they are pliable and lightly toasted.
8. Tip: Stack the warmed tortillas and wrap them in a clean kitchen towel to keep them soft and warm until serving.
9. Divide the grilled zucchini and squash pieces evenly among the warmed tortillas.
10. Top each taco with crumbled cotija cheese and chopped fresh cilantro.
11. Tip: For an extra burst of freshness, squeeze a lime wedge over each taco just before eating to balance the smoky flavors.
12. Serve the tacos immediately while the vegetables are still warm and the tortillas are fresh.

What a triumph of texture and taste—the tender, smoky veggies play off the crisp-edged tortillas, while the cotija adds a salty crunch that’s pure magic. For a fun twist, set up a taco bar with extra lime wedges and hot sauce, letting everyone customize their own fiesta-ready masterpiece. Trust us, these aren’t just tacos; they’re a veggie-packed party in your hand.

Honey Soy Grilled Zucchini and Squash Stir-Fry

Sizzling summer produce just got a major flavor upgrade with this ridiculously easy stir-fry that’ll make your grill and your taste buds do a happy dance. Seriously, who knew zucchini and squash could be this exciting? Get ready to transform those humble veggies into a sweet, savory masterpiece that’ll have everyone asking for seconds.

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 3 tablespoons olive oil
– 3 tablespoons soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon black pepper
– 1 tablespoon sesame seeds

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Slice zucchini and squash lengthwise into 1/4-inch thick planks for even grilling.
3. Brush both sides of the vegetable planks with 1 tablespoon olive oil.
4. Grill vegetables for 3-4 minutes per side until you see distinct char marks and they become slightly tender.
5. Remove grilled vegetables from heat and cut them into 1-inch chunks.
6. Heat remaining 2 tablespoons olive oil in a large skillet or wok over medium-high heat.
7. Add minced garlic and grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant.
8. Add the chopped grilled vegetables to the skillet.
9. Pour soy sauce and honey over the vegetables, stirring to coat evenly.
10. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and glazes the vegetables.
11. Sprinkle black pepper and sesame seeds over the stir-fry, tossing to combine.
12. Remove from heat and serve immediately.

Every bite delivers that perfect contrast of tender-crisp vegetables with that irresistible sweet-salty glaze. The char from the grill adds smoky depth while the sesame seeds provide delightful crunch. Try serving it over fluffy rice or tossing it with noodles for a complete meal that’ll make you wonder why you ever settled for boring veggies.

Grilled Squash and Zucchini with Fresh Basil

Heck yes, it’s time to rescue those summer squash from veggie drawer purgatory! This grilled squash and zucchini situation is about to become your go-to side dish that makes you look like a backyard grill master without actually requiring any special skills. Perfect for when you want to impress but also want to keep your Netflix binge schedule intact.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh basil leaves
• 1 tablespoon lemon juice

Instructions

1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. Slice both zucchini and yellow squash lengthwise into ¼-inch thick planks for even cooking.
3. Brush both sides of each squash plank with olive oil using a pastry brush for thorough coverage.
4. Sprinkle salt and black pepper evenly over both sides of the oiled squash planks.
5. Place squash planks directly on the preheated grill grates in a single layer, working in batches if needed.
6. Grill for 3-4 minutes until you see distinct grill marks and the bottoms release easily from the grates.
7. Flip each plank using tongs and grill for another 3-4 minutes until tender but still slightly firm.
8. Transfer grilled squash to a serving platter, arranging them in an overlapping pattern.
9. Drizzle lemon juice evenly over the warm grilled squash to brighten the flavors.
10. Stack fresh basil leaves, roll them tightly, and thinly slice into ribbons (chiffonade).
11. Sprinkle basil ribbons generously over the dressed squash just before serving.

Perfectly charred edges give way to tender-crisp centers that practically sing with summer freshness. The basil adds this incredible aromatic punch that makes ordinary vegetables feel downright fancy. Try serving these beauties alongside grilled chicken or chop them up tomorrow for an epic veggie-packed pasta salad that’ll make your lunch coworkers jealous.

Chili Garlic Grilled Zucchini and Squash

Let’s be real—when your garden overflows with zucchini and squash, you need a recipe that transforms these humble veggies into something downright addictive. This chili garlic grilled version will make you forget all about those sad, steamed vegetable sides of yesteryear.

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon chili flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon lemon juice

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks.
3. In a small bowl, whisk together olive oil, minced garlic, chili flakes, salt, and black pepper.
4. Brush both sides of each zucchini and squash plank generously with the chili garlic oil mixture.
5. Place vegetables directly on grill grates in a single layer, working in batches if necessary.
6. Grill for 3-4 minutes until visible grill marks form and edges begin to soften.
7. Flip each piece carefully using tongs and grill for another 3-4 minutes.
8. Transfer grilled vegetables to a serving platter while still warm.
9. Drizzle with lemon juice and sprinkle with fresh parsley immediately before serving.
Nothing beats the smoky char from the grill playing against that spicy garlic kick—these veggies emerge tender yet firm with just the right amount of bite. Nestle them alongside grilled meats or pile high on crusty bread for an instant vegetarian sandwich upgrade that’ll have everyone fighting for the last piece.

Grilled Zucchini and Squash with Feta Crumble

Veggies, prepare to be grilled into submission! This isn’t your average side dish—it’s a smoky, savory, and slightly sassy affair where zucchini and squash get a fiery makeover before being showered with salty feta crumbles. Trust me, your taste buds will throw a party, and your grill will finally feel appreciated.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Slice the zucchini and yellow squash into 1/4-inch thick rounds.
3. In a large bowl, toss the zucchini and squash slices with olive oil until evenly coated.
4. Sprinkle garlic powder, salt, and black pepper over the vegetables, mixing gently.
5. Place the vegetable slices directly on the grill grates in a single layer.
6. Grill for 4-5 minutes until grill marks appear and the bottoms are lightly charred.
7. Flip each slice using tongs and grill for another 4-5 minutes until tender but not mushy.
8. Transfer the grilled vegetables to a serving platter.
9. Top immediately with crumbled feta cheese while the vegetables are still warm.
10. Sprinkle chopped fresh parsley evenly over the dish.
11. Drizzle lemon juice over the top just before serving.

Keep this dish front and center—the feta melts slightly into the warm veggies, creating a creamy contrast to the smoky char. Serve it alongside grilled chicken or pile it onto crusty bread for an open-faced sandwich that’ll make you forget forks exist.

Summer Grilled Zucchini and Squash Kabobs

Gosh, isn’t summer just begging for food that’s as vibrant and carefree as the season itself? These grilled zucchini and squash kabobs are the vegetable equivalent of putting on your favorite sunglasses—instantly cool, colorful, and guaranteed to make your taste buds do a happy dance. Forget boring side dishes; these skewers are the main character of any barbecue, ready to soak up the smoky grill flavors and become the star of your plate.

Ingredients

– 2 medium zucchinis
– 2 medium yellow squashes
– 1 red bell pepper
– 1 red onion
– 3 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Wash the zucchinis, yellow squashes, and red bell pepper under cold running water.
3. Cut the zucchinis and yellow squashes into 1-inch thick rounds using a sharp chef’s knife.
4. Cut the red bell pepper in half, remove the stem and seeds, then slice it into 1-inch squares.
5. Peel the red onion and cut it into 1-inch chunks, separating the layers.
6. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper until fully combined.
7. Add the zucchini rounds, squash rounds, bell pepper squares, and onion chunks to the bowl with the marinade.
8. Toss the vegetables gently with your hands or a spoon until they are evenly coated in the marinade.
9. Thread the marinated vegetables onto metal or soaked wooden skewers, alternating between zucchini, squash, bell pepper, and onion pieces.
10. Place the assembled kabobs directly onto the preheated grill grate.
11. Grill the kabobs for 4-5 minutes on the first side, until you see clear grill marks forming.
12. Flip the kabobs carefully using tongs and grill for another 4-5 minutes on the second side.
13. Check for doneness by piercing a zucchini piece with a fork; it should be tender but still hold its shape.
14. Remove the kabobs from the grill and transfer them to a clean serving platter. Perfectly grilled, these kabobs boast a tender-crisp texture with a smoky-sweet flavor from the charred edges and tangy marinade. Pile them high on a platter and watch them disappear, or slide the veggies off the skewers onto a bed of quinoa for a hearty grain bowl that screams summer satisfaction.

Grilled Squash and Zucchini with Herbed Yogurt

Dazzling your taste buds doesn’t require a culinary degree—just some summer squash, a hot grill, and this ridiculously simple recipe that transforms humble veggies into the star of any barbecue. Grilled squash and zucchini get a major glow-up with a tangy, herb-packed yogurt sauce that’s so good, you’ll want to eat it with a spoon (we won’t judge). Fire up that grill and prepare for some serious veggie envy!

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh mint
– 2 tablespoons chopped fresh dill
– 1 tablespoon lemon juice
– 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Slice zucchini and yellow squash lengthwise into ¼-inch thick planks.
3. Brush both sides of the squash planks evenly with olive oil.
4. Sprinkle salt and black pepper evenly over both sides of the squash.
5. Place squash planks directly on the preheated grill grates.
6. Grill for 3-4 minutes until you see distinct grill marks forming.
7. Flip each plank using tongs and grill for another 3-4 minutes.
8. Remove squash from grill when tender but still slightly firm.
9. Combine Greek yogurt, mint, dill, lemon juice, and minced garlic in a small bowl.
10. Whisk the yogurt mixture vigorously until completely smooth and well-combined.
11. Arrange grilled squash planks on a serving platter.
12. Drizzle the herbed yogurt sauce generously over the warm squash.

Just imagine that perfect contrast: smoky, tender squash meeting cool, creamy yogurt with bright herb notes dancing through every bite. The grill marks add that irresistible charred flavor while the yogurt sauce provides a refreshing tang that cuts through the richness beautifully. Try serving these alongside grilled chicken or piled high on crusty bread for an instant vegetarian sandwich upgrade that’ll make even the most devoted carnivores do a double-take!

Grilled Zucchini and Squash Caprese

Ready to transform those summer squash from garden gatecrashers to gourmet superstars? This Grilled Zucchini and Squash Caprese is basically your vegetable drawer’s glow-up moment, turning humble produce into a show-stopping dish that’ll have everyone begging for seconds (and the recipe). It’s summer on a plate, minus the sunscreen smell.

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces fresh mozzarella cheese
– 1 cup cherry tomatoes
– 1/4 cup fresh basil leaves
– 2 tablespoons balsamic glaze

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks.
3. Brush both sides of zucchini and squash planks evenly with olive oil.
4. Season both sides of the vegetables with salt and black pepper.
5. Place vegetable planks directly on the preheated grill grates.
6. Grill for 3-4 minutes until distinct grill marks appear and edges begin to soften.
7. Flip each plank using tongs and grill for another 3-4 minutes.
8. Remove grilled vegetables from heat and arrange them on a serving platter.
9. Slice fresh mozzarella cheese into 1/4-inch thick pieces.
10. Halve cherry tomatoes using a sharp knife.
11. Layer mozzarella slices and tomato halves over the grilled vegetables.
12. Tear fresh basil leaves by hand and scatter them over the assembled dish.
13. Drizzle balsamic glaze in a zigzag pattern across the entire composition.
14. Let the dish rest for 5 minutes to allow flavors to meld. Lightly charred zucchini and squash provide the perfect smoky base for creamy mozzarella and sweet tomatoes, while the balsamic adds that tangy punch that makes this anything but basic. Layer this beauty over crusty bread for an open-faced sandwich that’ll make you forget regular lunches ever existed.

Maple Dijon Grilled Zucchini and Squash

Jazz up your grill game with these maple-kissed, Dijon-dazzled zucchini and squash spears that’ll make even the most vegetable-averse carnivore do a double take. Just when you thought summer squash couldn’t get any more exciting, we’re throwing it on the fire with a sweet-and-savory glaze that’s pure magic. Trust me, these aren’t your grandma’s grilled veggies—they’re about to become the star of your backyard bash.

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 3 tablespoons olive oil
– 2 tablespoons maple syrup
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
2. Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks.
3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until fully combined.
4. Brush both sides of each zucchini and squash plank generously with the maple-Dijon mixture, reserving about 2 tablespoons for basting.
5. Place the vegetable planks directly on the preheated grill grates at a 45-degree angle to create attractive crosshatch marks.
6. Grill for 4-5 minutes until you see prominent grill marks and the edges begin to soften.
7. Flip each plank using tongs and brush the cooked side with reserved glaze.
8. Continue grilling for another 3-4 minutes until tender but still slightly firm when pierced with a fork.
9. Remove from grill and arrange on a serving platter.
10. Drizzle with any remaining glaze before serving.

Who knew vegetables could steal the show? The caramelized maple-Dijon crust gives way to tender, smoky flesh with just enough bite to keep things interesting. Try stacking these beauties on crusty bread with goat cheese for an epic veggie sandwich, or chop them into a grain bowl with quinoa and fresh herbs for lunch tomorrow.

Teriyaki Grilled Zucchini and Squash Noodles

Veggie lovers, rejoice! We’re about to turn your garden’s most prolific producers into a dish that’ll make you forget all about boring steamed sides. Get ready for zucchini and squash to absolutely slay in this teriyaki-glazed, grill-kissed masterpiece that’s basically summer on a plate.

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 3 tbsp olive oil
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp sesame seeds
– 2 green onions, sliced

Instructions

1. Use a spiralizer to create noodles from both zucchini and yellow squash, placing them in a large bowl.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until fully combined.
3. Heat your grill to medium-high (400°F) and brush the grates with 1 tablespoon of olive oil to prevent sticking.
4. Toss the zucchini and squash noodles with remaining 2 tablespoons of olive oil in the large bowl.
5. Place the oiled noodles directly on the hot grill grates using tongs, spreading them in an even layer.
6. Grill for 2-3 minutes until you see distinct char marks forming on the bottom sides.
7. Flip the noodles carefully with tongs and grill for another 2-3 minutes until tender but still slightly crisp.
8. Transfer the grilled noodles back to the large bowl using tongs.
9. Pour the teriyaki sauce over the hot noodles and toss thoroughly to coat every strand.
10. Sprinkle with sesame seeds and sliced green onions before serving immediately.

Crispy-tender noodles soak up that sweet-savory teriyaki magic while maintaining just enough bite to keep things interesting. The charred edges from the grill add smoky depth that plays beautifully against the bright, garlicky sauce—serve this piled high with grilled shrimp or chicken for the ultimate weeknight power move that’ll have everyone fighting for seconds.

Grilled Squash and Zucchini with Mint and Lemon

Now, let’s be real—most grilled vegetables end up looking like sad, deflated balloons, but this vibrant combo of squash and zucchini is here to prove that summer produce can absolutely slay on the grill. With a zesty mint-lemon kick, it’s the side dish that’ll steal the spotlight from your main course without even trying.

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh mint leaves
• 1 lemon

Instructions

1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. Slice the yellow squash and zucchini lengthwise into 1/4-inch thick planks for even cooking.
3. Brush both sides of the squash and zucchini planks evenly with olive oil.
4. Sprinkle the oiled planks with kosher salt and black pepper on both sides.
5. Place the planks on the preheated grill perpendicular to the grates to get those classic grill marks.
6. Grill for 3–4 minutes until you see deep char lines and the edges start to soften.
7. Flip each plank using tongs and grill for another 3–4 minutes until tender but still slightly firm.
8. Transfer the grilled squash and zucchini to a serving platter in a single layer.
9. Finely chop the fresh mint leaves and sprinkle them evenly over the warm vegetables.
10. Zest the entire lemon directly over the platter, then cut the lemon in half and squeeze the juice evenly across the top.

You’ll love the tender-yet-firm bite of the veggies, with smoky grill notes playing off the bright, herbal mint and tangy lemon. Try stacking them on crusty bread with a swipe of ricotta for an instant crostini upgrade, or toss them into a grain bowl for a fresh, fuss-free lunch.

Conclusion

A fantastic collection of grilled squash and zucchini recipes awaits! Whether you’re a grilling pro or just getting started, these 32 delicious ideas will transform your summer meals. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this article on Pinterest so other home cooks can enjoy these tasty dishes too!