Grilled zucchini is a simple, quick, & easy side dish with the spice of fresh garlic and the sweetness of zucchini or yellow squash that is cooked to perfection on the grill.
My ex-husband and I bought our gas grill the day we created our wedding registry. It was early spring, and the grills had just come out and were on sale. We knew we should wait for my bridal shower, but we just couldn't be patient. We had visions of burgers and hot dogs and grilled zucchini and chicken breasts. We wanted to enjoy grilled food out on our deck as soon as the weather warmed up.
Fast forward to today, when I primarily grill BBQ hamburgers, Mexican burgers, cheddar sausages, chicken breasts, and veggies. When she was alive, my mom grilled all kinds of adventurous things - pineapple, peaches, corn, and stuff I'd never even think to put on the grill.
When I grill, I like to set up a buffet of Instant Pot potato salad, creamy macaroni salad, and cucumber pasta salad (no mayo in that one) and serve a light dessert like orange fluff salad. It's the perfect meal.
Why this is the best grilled zucchini recipe
This recipe is simple. There are 3 steps, including cutting the zucchini and yellow squash. I know of no simpler vegetable side dish.
This recipe uses just a few basic ingredients. It has 4 ingredients, one of which is zucchini and/or squash. You are welcome to add spices like salt, pepper, and crushed red pepper as you see fit, but the basic recipe with its 4 ingredients is a home run just on its own.
This recipe is versatile. I've given you two complete cooking methods below. You can either cut the zucchini and summer squash into coins and cook them in a grill basket, or you can cut the squash into planks and cook it directly on the grill grates. The ingredients are the same, and the overall preparation is the same, but they results are totally different and will taste different too.
This recipe is allergy-friendly and appropriate for special diets. Zucchini and yellow squash are low in carbs and great for bariatric, keto, and paleo diets. In addition, this recipe is dairy-free, egg-free, nut-free, and gluten-free. It's all fresh, whole foods that are as close to the vine as you can get.
What you'll need to make the best grilled zucchini and summer squash
EQUIPMENT
I suggest pressing fresh garlic over your cooked zucchini and squash, so you will need a garlic press to do that. Alternately, you could mince fresh garlic and sprinkle that over, but I prefer the press because it makes garlic paste rather than chunks of minced garlic.
If you want to make zucchini planks, you'll need a mandoline slicer. I love mine because it makes slices very easy. (Here are 10 more things to cook with a mandoline.)
If you're making grilled vegetables, you're also going to need a grill or grill pan. I prefer a propane grill but a charcoal or electric grill would also work just fine.
INGREDIENTS
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
- Zucchini - Straight out of the garden would be awesome, but if that's not an option, try to find some at a farmer's market or at a farm stand. Zucchini and yellow squash are everywhere in the summertime. Get medium-sized squash for this recipe. The extra large ones are usually woody with unpleasant jumbo seeds and a tough, bitter skin.
- Yellow squash - Same as the zucchini. You can use any combination of green zucchini and yellow summer squash. It's not necessary to use an equal amount of each. They taste a little different but they're both delicious.
- Onion - I like sweet Vidalia onions, but you can use whatever variety you want.
- Olive oil - You need some kind of oil to coat the squash before you put it on the grill. If you don't oil the flesh, it will dry out and won't be pleasant to eat.
- Fresh garlic - I love fresh garlic, and it's super cheap. You can't substitute the flavor of fresh garlic. However, if you're committed to garlic powder or the stuff in a jar, you do you.
- Additional spices or herbs - I like my grilled zucchini with just garlic and maybe a sprinkle of salt and pepper. However, depending on what else I'm serving, I may use one of my homemade seasoning blends or fresh herbs like parsley, basil, oregano, or cilantro.
How to make grilled zucchini and squash coins
This method is easier and requires less babysitting on the grill, but it lacks the grill marks that grilled vegetables often have.
- Slice the squash into coins and peel and chop the onion.
- Place it all in a large bowl and drizzle with olive oil. Toss thoroughly. Make sure all the pieces are evenly coated with oil.
- Place all of the chopped veggies into a grill basket. Grill over medium-high heat until onions are crisp-tender.
- Let the veggies cool a little, then toss with garlic and spices of your choice.
- We like just plain garlic, and we also like to sprinkle a spice rub like jerk seasoning, cajun seasoning, or BBQ seasoning, depending on what else we're serving.
How to make grilled zucchini and squash planks
- Slice zucchini, summer squash, and onions into thick slices using a mandoline slicer (a ½ inch is a good thickness). They have to be thick or they'll disintegrate on the grill. Brush both sides of each plank with olive oil, not enough to make them dripping, but enough to make them evenly moist.
- Place squash directly on the grill grates over medium-high heat. Aim for 5 minutes on each side, but watch carefully in case your grill is hotter than mine. They burn quickly.
- Remove squash from the grill when it is crisp-tender. If it starts to get translucent, it's overcooked.
Tips for the best grilled zucchini and squash
Don't cut the squash too thin. They need to be at least a ½ inch thick or they will fall apart on the grill. You can even cut them a little thicker, and they'll cook up just fine.
Don't peel the zucchini or the squash. The flesh is very soft and will disintegrate without the peel to stabilize it.
No matter how thick or thin you slice your zucchini, make sure the pieces are all the same thickness. If there are thinner ones and thicker ones, some will be undercooked while others are overcooked.
Don't close the lid of the grill during cooking. If you do, the steam will get trapped inside, and your zucchini will get mushy.
If you're grilling zucchini and squash planks, place them perpendicular to the grates so that they get nice grill marks and don't fall through.
Grilled zucchini variations
It's pretty hard to come up with variations of a recipe with 4 ingredients. Impossible, really. I suppose you could substitute another type of oil, but that's not going to impact the flavor much.
What you can do is add toppings to your grilled squash, and that will make a good thing even more delicious. Try any of the following:
Cheese
- Crumbled feta cheese
- Crumbled blue cheese
- Shaved or grated Parmesan cheese
- Goat cheese
Spices
- Cajun seasoning
- Ranch seasoning
- Jerk seasoning
- Sweet & spicy BBQ seasoning
- Fajita seasoning
- Taco seasoning
- Italian seasoning
- Dark chili powder
- Sweet or smoked paprika
- Red pepper flakes
Fresh herbs
- Basil
- Oregano
- Thyme
- Cilantro
- Parsley
Acids
- Fresh lemon juice - This tastes great, especially with Parmesan or feta cheese and maybe some oregano.
- Balsamic vinegar or balsamic glaze
Should you cut the zucchini into coins, chunks, or planks?
It doesn't matter. They all taste pretty much the same. If you have a grill basket, you can cut them into coins or chunks and cook them in the basket. If you don't have a basket, you'll have to do them in planks directly on the grill grates. That's the only difference.
What to do with leftover grilled zucchini and squash
Keep leftovers in an airtight container in the refrigerator. Use within 2-3 days. You can cut up the leftover zucchini and use it in an omelet roll, baked frittata, or add it to a salad or sandwich.
You can eat the leftover grilled zucchini cold or reheat in a skillet or in the microwave. Reheated zucchini tends to get mushy, so keep that in mind.
I do not recommend freezing grilled zucchini.
Recipes to pair with grilled zucchini:
- The Best Ever Chicken Marinade
- Jamaican Jerk Chicken Skewers
- Homemade Black and Blue Cheese Burgers
- BBQ Hamburgers
- Mexican Hamburgers
- Cucumber Pasta Salad
- No Crunch Macaroni Salad
- Instant Pot Potato Salad
More zucchini recipes to enjoy:
- Cream Cheese Stuffed Zucchini Boats
- Chicken Piccata with Zucchini Noodles
- Lemon Zucchini Noodles with Garlic & Parmesan
- Cheesy Zucchini Bake
- Buffalo Chicken Zucchini Boats
- Crustless Zucchini Quiche (Gluten-Free)
- Peanut Sesame Chicken Over Zucchini Noodles
- Spicy Sriracha Shrimp with Peanut Zucchini Noodles
Recipe
How to Make the Best Grilled Zucchini and Squash
Equipment
- Electric grill or gas or charcoal grill
Ingredients
- 2 large zucchini
- 2 large yellow squash
- 1 large onion
- ¼ cup olive oil
- 3 cloves garlic pressed with a garlic press
Instructions
To grill zucchini and yellow squash coins
- Chop the squash and peel and chop the onion. Toss in olive oil to coat.
- Place all of the chopped veggies into a grill basket. Grill over medium-high heat until onions are crisp-tender.
- Let the veggies cool a little, then toss with garlic and spices of your choice. We like just plain garlic, and we also like to sprinkle on Pampered Chef spice rubs.
To grill zucchini and yellow squash planks
- Slice zucchini, squash, and onions into thick slices using a mandoline slicer.
- Brush each side of each plank with olive oil, not enough to make it dripping, but enough to make it moist.
- Place squash directly on the grill grates over medium-high heat. Aim for 5 minutes on each side, but watch carefully because they burn quickly.
