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Grilled Zucchini and Squash

Grilled zucchini and squash with defined grill marks and slightly smoky edges—tender in about 10 minutes. Sliced into 1/3-inch planks and quickly grilled, then finished with lemon juice, garlic oil, parsley, and optional parmesan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 zucchini 2 medium, sliced diagonally into 1/3-inch planks
  • 2 yellow squash 2 medium, sliced diagonally into 1/3-inch planks
Seasoning and finish
  • 3 tbsp olive oil
  • 3 clove garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 0.25 cup parmesan optional, for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Toss zucchini and yellow squash planks with olive oil, minced garlic, Italian seasoning, salt, and black pepper until evenly coated. The slices should look glossy and speckled with seasoning.
Preheat grill
  1. Preheat the grill to medium-high and clean and oil the grates. Wait until the grates are hot enough to sizzle when a plank touches them.
Grill
  1. Grill vegetables for 3–4 minutes per side without moving until grill marks form and the squash is tender. Keep the lid closed as much as possible for faster, even cooking.
Serve
  1. Arrange grilled vegetables on a platter alternating zucchini and yellow squash. Use a neat pattern so both colors show clearly.
Finish
  1. Drizzle with lemon juice and remaining garlic oil, then scatter fresh parsley over the top. Grate parmesan over if desired for a salty finish.

Notes

For the best grill marks, use planks that are close to the same thickness (about 1/3-inch) and don’t move them during the first flip. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly on a hot grill pan or in a skillet. Freezing is not recommended because zucchini and squash can soften. For a dairy-free version, skip the parmesan without changing the flavor balance of lemon, garlic, and herbs.