Grilled Zucchini and Yellow Squash
This delicious grilled zucchini and squash recipe is the perfect side dish for the summer months. Use your favorite varieties of summer squash for the ultimate quick and easy side dish!
Servings: 6
Calories: 87kcal
Ingredients
- 2 medium sized zucchini
- 2 medium sized yellow squash
- ¼ cup extra-virgin olive oil
- 1 Tablespoon dijon mustard
- 1 teaspoon garlic finely minced
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Cut both zucchini and squash lengthwise into slices between ¼ and ½-inch thick.
- Whisk together the remaining ingredients to make a marinade. In a large bowl, combine the sliced vegetables and marinade. Gently toss to combine. Let the vegetables marinade while the grill pre-heats, ideally about 15 minutes.
- Pre-heat your gill to medium heat, which is 400-450 F degrees.
- Shake the excess mariande off as you place the zucchini and squash slices on the grill, they should be perpendicular to your grill grates, not parallel, to prevent the vegetables from slipping through the grates. Do not throw away the excess marinade. Grill for 2 to 3 minutes per side. Keep the lid of the grill open during cooking to prevent the vegetables from steaming.
- Remove the grilled vegetables to a platter drizzle over the excess marinade. Season with salt to taste, garnish with fresh herbs if desired.
Notes
- If using a grill pan allow it to preheat for 8 to 10 minutes.
- I recommend cutting into strips for the best result. You can also cut the squash and zucchini into rounds or spears. If using rounds you will need a grill basket. See the post for notes on cooking times and other key info.
- Store in an airtight container in the refrigerator for up to 4 days. Reheat in a pan on the stovetop or even in the microwave.
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