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Grilled zucchini and squash are easy to make and taste amazing when you get the basics right.
If you’ve been wondering how to make grilled zucchini and squash that turn out tender inside with those beautiful char marks outside, you’re in the right place.
The good news is that making grilled zucchini and squash doesn’t require any fancy equipment or chef-level skills.
You just need fresh squash, a hot grill, a little oil, and the right seasonings.
In this post, we’ll walk through how to make grilled zucchini and squash step by step, from choosing your veggies to getting them off the grill perfectly.
Let’s fire it up.
How to Make Grilled Zucchini and Squash That Taste Incredible
Knowing how to make grilled zucchini and squash comes down to a few key moves that keep them from turning mushy or bland.
Here’s what matters most.
1. Pick Firm, Fresh Zucchini and Squash
The first step in how to make grilled zucchini and squash starts at the store or your garden.
Choose zucchini and squash that feel firm and heavy for their size.
The skin should be glossy with no soft spots or wrinkles.
Smaller to medium-sized zucchini and squash work best for grilling because they have fewer seeds and firmer flesh.
If you’re making grilled zucchini and squash from your garden harvest, pick them young.
2. Cut Them Into Even Slices or Spears
How you cut your zucchini and squash affects how they cook on the grill.
For grilling zucchini and squash, slice them lengthwise into planks about half an inch thick.
You can also cut them into thick rounds or spears if you prefer.
The key to making grilled zucchini and squash is keeping every piece roughly the same size.
That way everything cooks at the same rate and nothing turns to mush.
3. Toss With Oil and Season Well
Before you make grilled zucchini and squash, coat every piece lightly with olive oil.
Oil keeps them from sticking to the grates and helps them brown nicely.
Season with salt, black pepper, garlic powder, and a pinch of Italian herbs.
A squeeze of lemon juice or a sprinkle of Parmesan also takes grilled zucchini and squash to another level.
Don’t overdo the salt before cooking, since it can draw out moisture and make them soggy.
4. Preheat the Grill and Oil the Grates
The secret to how to make grilled zucchini and squash without sticking is a hot, clean, oiled grill.
Preheat your grill to medium-high heat, around 400 to 450°F.
Use tongs and a folded paper towel dipped in oil to grease the grates right before placing your zucchini and squash down.
A properly heated grill gives you those gorgeous char marks when you make grilled zucchini and squash.
Steps for Grilling Zucchini and Squash Perfectly
Once your grill is ready, knowing how to make grilled zucchini and squash is mostly about timing and technique.
Here’s how it all comes together.
1. Place Them in a Single Layer
When you make grilled zucchini and squash, never crowd the grill.
Arrange the pieces in a single layer with a little space between each one.
Crowding steams the zucchini and squash instead of grilling them, and that’s how you end up with soggy slices.
If you’re making a big batch of grilled zucchini and squash, cook them in batches.
2. Grill for 3 to 4 Minutes Per Side
For perfectly grilled zucchini and squash, cook them for about three to four minutes on the first side.
Flip them once with tongs and grill for another three to four minutes.
You’ll know your grilled zucchini and squash are done when they’re tender but still hold their shape.
If you’re grilling zucchini and squash slices that are thinner, cut the time down a bit.
3. Avoid Flipping Too Often
One common mistake when people make grilled zucchini and squash is flipping them constantly.
Resist that urge and let them sit and char.
The less you handle your grilled zucchini and squash, the better they hold together.
One flip per side is really all you need.
4. Finish With a Little Something Extra
The moment your grilled zucchini and squash come off the heat is the perfect time to add flavor.
Drizzle with good olive oil, squeeze fresh lemon over the top, or sprinkle with feta and fresh herbs.
These little touches make grilled zucchini and squash taste like something from a restaurant.
Tips for Making Grilled Zucchini and Squash Even Better
A few extra tricks go a long way when you make grilled zucchini and squash at home.
1. Salt After Grilling, Not Before
If you want to make grilled zucchini and squash that aren’t watery, salt them after they come off the grill.
Salting before draws moisture to the surface, which leads to steaming instead of searing.
So for the best grilled zucchini and squash, season with salt at the end.
2. Use a Grill Basket for Small Pieces
If you’re making grilled zucchini and squash rounds or cubes, a grill basket keeps them from falling through the grates.
It’s a simple tool that makes grilling zucchini and squash way less stressful.
Just toss the pieces in the basket and shake it a few times while they cook.
3. Try a Marinade for Extra Flavor
Another way to make grilled zucchini and squash stand out is to marinate them first.
Combine olive oil, balsamic vinegar, garlic, and herbs, then let the zucchini and squash sit in it for 30 minutes.
Marinated grilled zucchini and squash pick up so much flavor and stay juicy on the grill.
So, How Do You Make Grilled Zucchini and Squash?
You make grilled zucchini and squash by slicing firm, fresh squash, tossing it with oil and seasonings, and grilling it on a hot, oiled grate for a few minutes per side.
It really is that simple, and once you know how to make grilled zucchini and squash, it becomes one of your go-to summer sides.
The key is even slices, a hot grill, and not overloading the grates.
Whether you serve your grilled zucchini and squash as a side dish, toss them into pasta, or pile them on crusty bread, they’re always a hit.
So grab some zucchini and squash, fire up the grill, and enjoy.