Grilled Zucchini and Squash is a fantastic way to make the most of fresh, seasonal produce! With the addition of a simple garlic and dill mayonnaise, this dish is perfect for barbecues, picnics, or as a hearty side. It’s a versatile recipe that you’ll turn to time and time again!
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Why You’ll Love This Recipe
- Grilled to perfection: Who doesn’t love the smoky char and caramelization you can achieve from grilling?!
- Seasonal produce: Whether you’re growing your own or purchasing some at a farmer’s market, grilled zucchini and squash is a great way to enjoy freshly picked produce.
- Easy to make: The grilling process is incredibly straightforward and quick, making it perfect for a last-minute side dish with grilled kabobs, burgers, or chicken.
- Versatile: Grilled zucchini and squash is great as a side dish, but it also works beautifully in salads, sandwiches, and wraps!
Savory Grilled Zucchini and Squash
There is nothing I love more than Mediterranean-inspired dishes, and this grilled zucchini and squash recipe has recently become a go-to! Once grilled, these summer vegetables take on a smoky flavor and a tender, yet firm texture.
They’re great to throw on the grill if you’re already cooking up some grilled skirt steak or grilled marinated lamb chops. Plus, green zucchini and yellow squash add a beautiful color contrast to any meal.
I love serving mine with a creamy mayo dip to balance the natural sweetness of the grilled vegetables. The garlic provides a zesty kick, while the dill adds just the right amount of bright, herbaceousness. This recipe is a true crowd-pleaser!
Ingredients & Substitutions
- Zucchini: Grilling turns the zucchini tender and juicy with a slightly sweet flavor. You can also use yellow zucchini if you don’t have any green zucchini.
- Squash: Use any summer squash with a similar cooking time as zucchini. Some options include pattypan squash, crookneck squash, eight-ball squash, or zephyr squash.
- Garlic powder: Adds a robust and savory flavor. If you’d prefer, you can also use fresh garlic, but be careful as it may burn more quickly on the grill.
- Salt: Enhances the flavor of the other ingredients. Any type of fine salt can be used.
- Avocado oil: Used for its high smoke point, making it great for grilling. If you don’t have avocado oil, replace it with canola or vegetable oil.
- Dill: Gives a bright, herbal, and slightly bitter flavor. I prefer dill for this recipe, but you can also use fresh parsley or thyme instead.
- Mayonnaise: Makes up the base of the sauce, creating a rich and creamy flavor. You can use vegan mayonnaise as a dairy-free option.
- Garlic: Gives a pungent and spicy kick to the mayo. Fresh garlic can be replaced with garlic powder if necessary. Just make sure to reduce the overall amount added.
How To Make Grilled Zucchini and Squash
- Prep your grill: Preheat the grill to medium-high heat. It’s important to wait for it to fully heat up to prevent the squash from sticking.
- Slice the veggies: Use a sharp knife or mandolin to slice the zucchini and squash lengthwise into ⅓-inch thick slices. I prefer using a mandolin for even cooking.
- Season: Arrange the slices in a single layer on a baking sheet, brush them with avocado oil, then season them with garlic powder and salt. Flip the slices and repeat.
- Grill: Place the slices on the grill. After a few minutes, flip and grill them on the other side. When they’re done, move them to a serving platter.
- Add mayo: Spoon on the garlic and dill mayonnaise. This sauce is optional, but I highly recommend it to add a punch of flavor!
Serving Suggestions
This grilled zucchini and squash recipe pairs well with pretty much any other summery dish. Here are some ideas to get you started:
- Protein: Serve it alongside grilled bruschetta chicken, grilled steak kabobs, or grilled salmon kabobs.
- Pasta: Pair it with pasta like lemon basil pasta salad or orzo pasta for a hearty lunch.
- Salad: Chop it up and add to a green salad for extra texture and flavor.
Frequently Asked Questions
Absolutely! You can easily use a grill pan for this recipe too. The cooking time may vary slightly, so keep a close eye on your vegetables to avoid overcooking them.
Using a mandolin is the easiest way to achieve uniform slices. If you don’t have one, a sharp knife will work just fine.
You’ll know the vegetables are done grilling when they are tender but still hold their shape. Look for nice-looking grill marks on both sides.
Storage & Reheating
For any leftover grilled zucchini and squash, here are a few easy-to-follow instructions:
- Fridge: Leftover grilled zucchini and squash can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer: It’s not recommended to freeze grilled zucchini and squash as they can become mushy upon thawing.
- Reheating: Reheat the leftovers in a microwave or in a stovetop pan over medium until warmed through.
- Prep ahead: You can slice and season the zucchini and squash ahead of time. Store them in an airtight container in the fridge until you’re ready to grill.
Variations
- Add cheese: Top the grilled zucchini and squash with feta or goat cheese.
- Use different herbs: Try using basil, parsley, or mint instead of dill.
- Add other vegetables: Try adding slices of bell pepper, eggplant, or asparagus to the grill for a blend of flavors.
- Add a balsamic glaze: Drizzle a balsamic glaze over the grilled vegetables for a sweet and tangy twist.
Top Tips
- Don’t slice too thin: You want relatively thick slices. If they are too thin, they may break apart on the grill.
- Preheat the grill: Make sure the grill is preheated to the right temperature before you start grilling. This way you’ll achieve the best char and flavors.
- Don’t overcrowd the grill: Leave some space between the slices on the grill to ensure even cooking.
- Watch the grill: Your vegetables can go from perfectly charred to burnt in a matter of seconds, so stay close to the grill!
- Use a grill basket: If you’re worried about the slices falling through the grates of the grill, try using a grill basket instead.
Looking For More Grilled Recipes?
If you enjoyed this grilled zucchini and squash recipe, be sure to check out some more of my favorite grill recipes like these:
- Grilled Steak Kabobs
- Grilled Bruschetta Chicken
- Grilled Cilantro Lime Chicken Thighs
- Peruvian-Style Grilled Spatchcock Chicken
If you try this Grilled Zucchini and Squash recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Grilled Zucchini And Squash
Ingredients
Grilled Zucchini and Squash
- 3 medium zucchini, cut lengthwise into ⅓-inch thick slices
- 3 medium squash, cut lengthwise into ⅓-inch thick slices
- 4 tablespoons avocado oil
- 1 teaspoons garlic powder
- 1 teaspoons kosher salt
Garlic and Dill Mayonnaise
- ½ cup mayonnaise
- 3 tablespoons dill, finely chopped, more for topping
- 2 cloves garlic, grated
Instructions
- Preheat grill to medium high heat, about 400F.
- Using a sharp knife or a mandolin slice the zucchini and squash lengthwise into ⅓-inch thick slices.
- Add the zucchini and squash in a baking sheet in one layer. Brush on the olive oil and season with garlic powder and kosher salt. Flip and repeat with oil and seasoning.
- Grill for about 2-3 minutes, flip, and grill on the other side for 2-3 minutes. Remove from grill and add to a serving platter, spoon on the garlic and dill mayonnaise and spread on one side (this sauce is optional, but adds so much flavor).
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