Grilled Zucchini Squash Recipes

GRILLED ZUCCHINI AND SQUASH

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Slice the zucchini and squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, and kosher salt.
• Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few more pinches kosher salt.

GRILLED ZUCCHINI & SQUASH

Steps:

• Slice your zucchini and squash into circles 1/3 to 1/2 inch thick. (I would not go any thinner than 1/3 inch.)
• Preheat your grill to medium heat.
• In a large bowl add your vegetable slices, olive oil, and seasonings. Use your hands or a spoon to move around the veggies until they're lightly coated.
• Lay zucchini and squash slices on the grill. We'll use any remaining oil at the end so just leave it in the bowl. Grill for 4 to 5 minutes per side (8 to 10 minutes total) or until you achieve the desired softness.
• Remove from grill and plate. Drizzle remaining oil/herb/seasoning mixture over your grilled zucchini and squash.

GRILLED SQUASH AND ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
• Cook vegetables on the preheated grill until tender, about 30 minutes.

GRILLED ZUCCHINI AND SQUASH

Steps:

• Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
• In a large bowl, toss vegetables with oil; season with salt and pepper.
• Grill vegetables until tender, 6 to 8 minutes per side.
• Return vegetables to bowl; toss with basil.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
• Season with salt and pepper and gradually whisk in the olive oil.
• Slice both of the squash diagonally into 1/4" thick slices.
• Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
• Add all the squash to the remaining marinade in the large bowl and toss to coat.
• Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
• Can also be refrigerated for up to one day to marinate.
• Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
• Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
• Serve hot or at room temperature.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

GRILLED ZUCCHINI AND SQUASH

Steps:

• Preheat grill for medium-high heat.
• Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
• Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

GRILLED ZUCCHINI & SQUASH

Steps:

• Preheat grill to medium-high (400-450°F). Combine olive oil and garlic in a small bowl. Brush zucchini and squash with the oil mixture; sprinkle with pepper and salt.
• Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until the zucchini and squash are just tender and grill marks appear, 2 to 3 minutes per side.
• Transfer the vegetables to a serving platter. Sprinkle with parsley and drizzle with lemon juice.

GRILLED SQUASH AND ZUCCHINI

Steps:

• Slice zucchini and squash into 1/2' slices.
• Grill for 3-5 minutes.
• (I like to use my George Foreman Grill).
• Sprinkle with Mrs. Dash.

GRILLED SQUASH AND ZUCCHINI KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread vegetables alternately onto 8 skewers.
• Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
• Serve with any remaining sauce.

GRILLED SUMMER SQUASH AND ZUCCHINI

Steps:

• Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
• Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
• Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
• While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION

Steps:

• Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
• Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.