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Grilled Zucchini and Summer Squash - Simple, Smoky, and Perfect for Warm Weather

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 medium zucchini
  • 3 medium yellow summer squash
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 2 cloves garlic, finely minced
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley or basil, for garnish

Method
 

  1. Heat the grill: Preheat a gas grill to medium-high or prepare a hot charcoal fire. If using a grill pan, heat it over medium-high until very hot.
  2. Prep the squash: Trim the ends. Slice lengthwise into planks about 1/3 inch thick. This thickness helps prevent sogginess and slipping through the grates.
  3. Make the marinade: In a large bowl, whisk olive oil, lemon juice, garlic, salt, pepper, oregano, and red pepper flakes.
  4. Toss to coat: Add sliced zucchini and squash to the bowl. Gently toss until every piece is lightly coated. Let sit 10 minutes while the grill heats.
  5. Oil the grates: Dip a folded paper towel in oil and, using tongs, carefully wipe the grill grates to reduce sticking.
  6. Grill the squash: Lay slices across the grates. Cook 3–4 minutes per side, until grill marks appear and the squash is tender but not mushy.
  7. Finish and season: Transfer to a platter. Taste and sprinkle with a pinch more salt, a squeeze of lemon, and the fresh herbs.
  8. Serve: Enjoy right away, or let cool slightly and serve at room temperature.