Grilled Zucchini and Summer Squash

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This grilled zucchini and summer squash is briefly marinated and perfectly seasoned. Lightly charred and tender, this is easily my favorite healthy summer side!

Grilled zucchini and yellow squash on a platter garnished with parsley.

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Summertime means it’s officially grilling season and I don’t want to keep the grilling limited to meats and protein. I LOVE my summer vegetables and when zucchini and summer squash is in season I want to take full advantage of it. That’s how I ended up with my favorite summer side dish of this season – an easy and delicious grilled zucchini and summer squash!

I first time I had grilled zucchini was last summer at a random roadside BBQ place on the way to our east coast vacation spot. The ribs were very forgettable, but interestingly the “vegetable of the day” was not! Grilling brings out SO MUCH sweet, nutty, almost buttery flavor in this normally bland vegetable!

I make a lot of roasted veggies as a side dish like these roasted asparagus and potatoes or these maple balsamic roasted brussels sprouts but when I’ve already got the grill out, adding a few veggies to it is a no-brainer.

Served alongside a grilled protein like steak, chicken, or pork tenderloin, this grilled zucchini and summer squash is so easy to make and also so delicious that it’s going to be a go-to side as long as yellow squash is in season.

grilled zucchini and summer squash on a dish.

Why You’ll Love this Grilled Zucchini and Summer Squash Recipe

It’s super quick and easy to make. This is going to take just 30 mins of your time – and 15 of those are actually for marinating the veggies so it doesn’t get any quicker than this!

It’s versatile. I’d say that you can use this basic grilling technique and recipe for any of your favorite vegetables! Some corn, eggplant, and even grilled cauliflowers would taste great.

It uses fresh and simple ingredients. I love cooking with seasonal produce because the freshness is just unmatched. The marinade and flavors for this grilled zucchini and summer squash are really simply but it turns out so amazing thanks to the fresh produce.

Ingredient Notes

ingredients required to make grilled zucchini and summer squash

Zucchini

Choose small to medium sized zucchini for the best flavor! Very large zucchinis tend to be less flavorful (if you have a large one from your garden, make some zucchini bread instead!).

Zucchini is rich in many nutrients and high in antioxidants and is such a great summer vegetable.

Summer Squash

Again, opt for small or medium sized summer squash, and not very large ones. There are a lot of types of summer squash but I use yellow summer squash, which you can usually find easily in grocery stores, at least when they’re in season.

How to cut the zucchini and summer squash for this recipe

I cut the vegetables lengthwise, and about 1/2 inch thick slices. These plank shapes are the best for grilling because it makes sure your vegetables don’t end up falling through the grill grates (which can happen if you cut them in rounds).

cutting up zucchini and summer squash on a cutting board

Also, with the rounds, there is more of a chance of overcooking your vegetables and they might end up being mushy. So, I find it best to cut your vegetables into long, flat strips so that they cook well, and have the best texture.

Don’t slice them too thin or they will cook too quickly and get soft and mushy. I find about 1/2 inch slices or between a 1/4 and a 1/2 inch work best.

Olive oil

Since we’re not using a lot of marinade ingredients and keeping it really simple – use high quality ingredients! I always recommend using extra virgin olive oil. The oil will help the veggies soften and char on the grill.

Balsamic Vinegar

Balsamic vinegar has a rich, complex and sweet flavor. I like using a high quality balsamic vinegar for this recipe since it’s a smaller quantity and it makes a difference here. But if you don’t have balsamic vinegar, you can use fresh lemon juice for a fresh and bright flavor, or another vinegar like sherry or red wine vinegar.

Dijon Mustard

I love using a little bit of Dijon mustard in the oil mixture for the marinade. It has a nice pungent flavor that really complements the fresh mild flavor of the zucchini and summer squash. You can use brown mustard or whole grain mustard if you prefer.

Garlic

Use fresh minced garlic for the best flavor!

Salt & Pepper

I like to keep my dried seasoning really simple – just some kosher salt and fresh cracked black pepper! You’d be surprised at how much just these two lend to the flavors of this grilled zucchini and summer squash. Feel free to add some dried oregano, basil, thyme, etc. if you like.

Parsley

Garnish with some fresh chopped parsley on top for extra color and mild herby flavor.

Parmesan

Before serving, I also like to garnish this with some fresh grated parmesan cheese for a nice salty, cheesy finish.

Don’t forget to watch the video!

Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

Step by Step Instructions

  1. In a large bowl, or preferably a rectangular or oblong dish or baking sheet, mix together the olive oil, balsamic vinegar, dijon mustard, garlic, salt, and black pepper until it is well combined and emulsified.
making marinade for grilled veggies in a baking dish
mixed marinade in a baking dish
  1. Add the sliced zucchini and summer squash to the oil mixture and toss to coat it. Now cover the dish and transfer to the refrigerator to marinate for 15-30 mins.
vegetables added to the marinade
  1. Preheat your grill pan on medium-high heat. Remove the veggies from the oil mixture and sprinkle with more salt and pepper.
  1. Now place your vegetables on the grill for 5 minutes on one side, then flip, and let it grill for about 5-7 mins on the other side. Baste once with the leftover marinade and remove from the grill once it’s crisp tender with nice grill marks.
grilling vegetables on a grill
  1. Garnish with fresh parsley and grated parmesan cheese.
Grilled zucchini and yellow squash on a platter garnished with parsley.

Recipe Variations

I like to keep my marinade ingredients fairly simple – but you can definitely add more any seasonings you like and serve with anything you like.

  • You can add a little bit of crushed red chili in the oil mixture for some heat
  • You can add any dried or fresh herbs you like! Some thyme, basil, or even oregano would taste nice.
  • Top it with some pesto or romesco sauce, or chimichurri before serving.
Grilled zucchini and yellow squash on a platter garnished with parsley.

Serving Suggestions

You can serve this with all kinds of meat – from chicken, pork, steak, fish, and more! I love serving this with an easy grilled balsamic chicken or these chimichurri chicken thighs. Or try it as a healthy side with a grilled chicken sandwich.

Storage Instructions

These are definitely best served warmed right off the grill but if you have leftovers, store them in an airtight container in the refrigerator and they will be good for up to 3 days.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

Grilled zucchini and yellow squash on a platter garnished with parsley.

Grilled Zucchini and Summer Squash

This grilled zucchini and summer squash is briefly marinated and perfectly seasoned. Lightly charred and tender, this is easily my favorite summer side!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
marinating time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 76kcal
Author: Ann Otis

Ingredients

  • 2 medium zucchini sliced lengthwise about ¼ inch thick
  • 2 medium yellow summer squash sliced lengthwise about ¼ inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • kosher salt
  • black pepper
  • chopped parsley
  • 2 tablespoons grated parmesan

Instructions

  • In a large rectangular or oblong baking dish or container, whisk together the olive oil, balsamic vinegar, dijon mustard, garlic, ¼ teaspoon of salt, and ¼ teaspoon black pepper until well combined and emulsified.
  • Add the zucchini and squash to the marinade and toss to coat completely. Cover and transfer to the refrigerator to marinate for 15-30 minutes.
  • Preheat your grill to medium. Remove the vegetables from the marinade (keep the marinade for basting) and sprinkle with a little more salt and pepper.
  • Grill for about 5 minutes on the first side, flip and grill another 5-7 minutes, basting once with reserved marinade, until crisp tender with nice grill marks.
  • Garnish with parsley and grated Parmesan

Video

Notes

Storage Instructions
These are definitely best served warmed right off the grill but if you have leftovers, store them in an airtight container in the refrigerator and they will be good for up to 3 days.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 1mg
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