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Grilled Zucchini and Squash in Pan - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini, sliced into 1/4-inch thick rounds or half-moons
  • 2 medium yellow squash, sliced into 1/4-inch thick rounds or half-moons
  • 2 tablespoons olive oil, plus more as needed
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried oregano
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional but great)
  • 2 tablespoons chopped fresh parsley or basil
  • Red pepper flakes, to taste (optional)
  • Grated Parmesan or crumbled feta, for serving (optional)

Method
 

  1. Preheat the pan: Set a large skillet or grill pan over medium-high heat. Let it get hot for 2–3 minutes. A hot pan gives you the best sear.
  2. Prep the veggies: Pat zucchini and squash dry with paper towels. Toss with 1 tablespoon olive oil, half the salt, and half the pepper.
  3. Sear in batches: Add a thin film of oil to the hot pan. Spread a single layer of squash and zucchini—don’t crowd. Cook 3–4 minutes without moving until the underside is nicely browned.
  4. Flip and finish: Flip and cook another 2–3 minutes until tender with a little bite. Transfer to a bowl and repeat with the remaining slices, adding more oil as needed.
  5. Add seasoning: Return all the cooked veggies to the pan over medium heat. Add remaining salt and pepper, Italian seasoning, and garlic. Cook 30–60 seconds, just until fragrant.
  6. Brighten it up: Turn off the heat. Stir in lemon juice, lemon zest, red pepper flakes (if using), and fresh herbs.
  7. Serve: Taste and adjust seasoning. Finish with a drizzle of olive oil and a sprinkle of Parmesan or feta if you like.