Grilled Zucchini and Squash Recipe

Looking for an easy recipe to use up that summer zucchini or squash? Best Grilled Zucchini uses a handful of staple kitchen ingredients for a marinade, cooks on the grill in minutes, and is topped with fresh lemon and parmesan.

Best Grilled Zucchini 

During the summer months, I’m on a mission to find as many ways as possible to use up all our garden zucchini and squash. My arsenal of the best zucchini recipes means it shows up at every meal.

Breakfast consists of Blueberry Zucchini Bread, at lunch we have leftover grilled zucchini salads, dinner is served with a side of roasted zucchini or zucchini fries, and dessert means gluten-free zucchini cake.

Either I’m taking it a tad bit too far, or I might just be a zucchini recipe guru?

Grilled zucchini has become a favorite recipe because it’s easy, quick, and delicious. The marinade and seasoning uses commonly stocked ingredients. Therefore, it’s as easy as picking some fresh zucchini or squash from the garden or your local farmer’s market.

How to Make Grilled Zucchini and Squash 

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Grilling zucchini and summer squash only takes minutes and the prep is even shorter! Simply mix together the marinade, throw in the zucchini spears and let set for 15 minutes while the grill preheats. Unlike sauteed zucchini, the seasonings are added before cooking.

1. To cut zucchini or summer squash spears, start by chopping off the ends. Slice in long quarters vertically. Alternatively, cut the squash into circles, but you may want to use a grill basket so they don’t fall through the grate.
2. In a large ziplock bag place all the marinade ingredients – olive oil, garlic, and Italian seasoning. Shake to combine.
3. Add zucchini or summer squash to the marinade and mix to combine. Set aside while you preheat grill and grate fresh parmesan.
4. Grill the zucchini and remove to a sheet pan. Immediately squeeze lemon juice over zucchini and sprinkle with fresh parmesan.

How Long Does it Take to Grill Zucchini or Squash?

It mostly depends on how you prefer it cooked. Three minutes per side will give small size zucchini charred grill marks, but still crisp inside. If you prefer more tender grilled zucchini, leave it on for about 5-6 minutes per side.

flavor modifications

Use this recipe to make many versions, besides lemon parmesan zucchini. Here are some popular ways to change up the taste, which works with a variety of grilled veggies.

• Add a splash of balsamic vinegar or drizzle with balsamic reduction.
• Either marinate with fresh herbs or sprinkle on after grilling.
• For more intense lemon flavor, add lemon zest to the marinade.
• Skip the minced garlic and add 1/2 tsp garlic powder instead.

Making Grilled Zucchini Slices

If you rather have grilled zucchini slices instead of spears, trim off the stems and slice each squash horizontally, into 1/2 inch thick circles.

You can still place the slices on the grill, but turn carefully so they don’t fall through the grate. Alternatively, use a grill basket placed on the grill or a stove top grill pan.

Make this recipe in the Oven

If you don’t feel like turning on the grill for this zucchini recipe, you also have the option or roasting it in the oven.

1. Preheat oven to 425ºF. Spray a baking sheet with cooking spray.
2. Lay the zucchini or squash in a single layer on a sheet pan, with space between each spear so the heat can circulate around the veggies.
3. Roast for about 15 minutes, flipping halfway through. Remove from oven, squeeze on lemon juice and sprinkle with fresh parmesan.

what to serve with it

Grilled zucchini squash is a low carb side dish that can be thrown together minutes and pairs great with other summer month recipes, such as Grilled Parmesan Chicken, steak, Grilled Salmon in foil, or Grilled Potatoes.

What to do with the leftovers? 

In hopes of using up all that squash, you may have gotten a little overzealous with the amount you grilled. If you have leftover grilled zucchini, repurpose it in some of these dishes!

• Chop it up and through it in an omelet, breakfast egg muffins, or a potato frittata.
• Throw in soups, such as cream of tomato soup, vegetable minestrone soup, or stuffed pepper soup.
• Add to pasta dishes, like Italian sausage pasta or meatless baked ziti.
• Top pizzas or chickpea flatbread for a pizza night.

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