Grilled Squash And Zucchini Recipes

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EatingWell.com, February 2022. Grilled zucchini and yellow squash are tender right off the grill with a hint of char, spicy garlic, and a little zing from fresh lemon juice.

How to grill zucchini and squash
  1. Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
  2. Cut the zucchini and summer squash into rounds or on the bias. Make the pieces about 1/2-inch thick.
  3. Toss with olive oil and seasonings. …
  4. Grill on the grates for 4 to 6 minutes.

GRILLED ZUCCHINI AND SQUASH / SIMPLE SEASONING BLEND

Grilled Zucchini & Squash 🔗

Grilled zucchini and yellow squash are tender off the grill with a hint of char, spicy garlic and a bit of zing from fresh lemon juice.

Total: 20min

Nutrition Facts: calories 82 calories, Carbohydrate 7 g, Cholesterol None, Fat 5 g, Fiber 2 g, Protein 3 g, Saturated Fat 1 g, servingSize None, Sodium 302 mg, Sugar 5 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 large zucchini, sliced lengthwise into 1/2-inch-thick slices
  • 2 large summer squash, sliced lengthwise into 1/2-inch-thick slices
  • 1 teaspoon ground pepper
  • ¾ teaspoon salt
  • 1 ½ tablespoons finely chopped fresh parsley
  • 1 ½ tablespoons lemon juice

Instruction:

  1. 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.
  2. 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.
  3. Transfer the vegetables to a serving platter. Sprinkle with parsley and drizzle with lemon juice.

FAQ

How do you cut zucchini and squash on the grill?

No need to peel the squash; simply place the cut side down on the cutting board, cut in half again, and then slice into 12-inch slices. TIP: To speed up grilling, microwave or steam the squash pieces for a few minutes before tossing with the dressing.

How do you keep squash and zucchini from getting soggy?

Cut up a pound of zucchini, toss with 12 teaspoon of table salt, let it drain in a colander for about 30 minutes, then pat it dry and cook it. This will draw out some of the excess moisture from the vegetable while also seasoning it more thoroughly.

Should you salt squash before grilling?

Salting the zucchini draws out some of the moisture, giving it a firmer texture that won’t get mushy or have more of a steamed vegetable texture. Although salting the zucchini isn’t required, it can make it come out even more delicious.

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