Grilled Zucchini and Squash Recipe

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

This grilled zucchini and squash recipe also includes directions on how to adapt for oven roasting as well.

During the summer months, my number one mission turns into find any way to use up all our garden zucchini and squash. Since it shows up at pretty much every breakfast, lunch, and dinner, I have to find creative ways to trick my family into thinking they aren’t eating the same vegetable over and over again.

Breakfast consists of Blueberry Zucchini Bread, at lunch we have leftover grilled zucchini or roasted zucchini on salads, dinner is served with a side of grilled zucchini or zucchini pancakes, and for dessert we nosh on fudgy zucchini brownies. 

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

A grilled zucchini recipe should be easy, quick, yet delicious. The marinade and seasoning uses commonly stocked ingredients – olive oil, garlic, Italian seasoning, lemon, and parmesan. Therefore it’s as easy as picking some fresh zucchini or squash from the garden or your local farmstand.

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

How to Make Grilled Zucchini and Squash Recipe 

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. 

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 and shake to combine.
3. Add zucchini or summer squash to the marinade and mix to combine. Set aside while you preheat grill and grate parmesan.
4. Grill 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 it a charred exterior, but still crisp inside. If you prefer more tender grilled zucchini, leave it on for about 5-6 minutes per side.

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 grill pan  (affiliate links) on your stove. 

Make Lemon Parmesan Zucchini 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 do with leftover grilled zucchini? 

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 easy baked pasta. 
• Top pizzas or chickpea flatbread for a healthier pizza night. 

SAVE THIS BEST GRILLED ZUCCHINI RECIPE TO YOUR PINTEREST BOARD!

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Grilled Zucchini

Best Grilled Zucchini and Squash uses a simple ingredient marinade topped with lemon and parmesan for an easy weeknight side dish in minutes. Oven roasting directions included.

4.34 from 9 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Author: Melissa Erdelac

Ingredients

• ¼ cup olive oil
• 2 teaspoons Italian seasoning
• 2 cloves garlic, crushed
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 4 medium zucchini or squash, quartered lengthwise
• 1 tablespoon fresh lemon juice
• ½ cup freshly grated parmesan cheese

US Customary - Metric

Instructions

• In a large ziplock bag place olive oil, Italian seasoning, garlic, salt, and pepper. Shake to mix together marinade ingredients.
• Cut zucchini or squash in long spears and add to marinade. Shake bag to combine. Set aside at room temperature for 15 minutes, up to 1 hour.
• Preheat grill to medium high heat. Oil grate and grill zucchini about 3-5 minutes per side or until charred and cooked. Remove grilled zucchini to a baking sheet. Immediately drizzle fresh lemon juice over and sprinkle hot zucchini with parmesan. 

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Equipment Needed

Baking Sheets

Santoku Knife

Cheese Grater

Recipe Notes

 

How Long to Grill Zucchini or Squash

Three minutes per side will give it a charred exterior, but still crisp inside. If you prefer more tender grilled zucchini, leave it on for about 5-6 minutes per side.

 

Grilled Zucchini Slices

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 grill pan  (affiliate links) on your stove. 

 

Make Lemon Parmesan Zucchini 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.

Nutrition

Calories: 142kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 526mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 25mg | Calcium: 126mg | Iron: 1mg

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