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Recently, we went camping with some friends, and Sean was grilling burgers. Since we had company for dinner, I looked for a quick and easy appetizer/side dish that would complement the burgers. One of my very favorite summer side dishes is my late grandma’s fried squash and zucchini. However, I did not have the proper supplies for frying on the fly. So, instead, I asked Sean if he would grill us up some delicious squash and zucchini.
We have been grilling squash and zucchini for years. It screams summertime, and the veggies are pretty healthy. The dish is extremely easy to make, and the prep is simple. On this occasion, we ate the squash and zucchini as an appetizer and then had some with our burgers and chips. Our friends loved it and even took some back to their cabin.
The key to a great grilled squash and zucchini isn’t the grilling but rather the marinating of the vegetables. We use Italian dressing, and it has never failed us. However, after experimenting with Italian, I am sure that a good vinaigrette dressing would also pair well. Our friend Drew, who was with us, loves a heavy dose of heat. You can add any pepper or pepper dust to the marinade to pack a nice punch.
Our friend Jan was with us too, and she is not a “heat-eater.” If you want to spice up the grilled squash and zucchini and leave some with the traditional marinade, I recommend dividing the dressing into two bowls. Place the pepper or pepper dust into one of the bowls and stir the mixture well in that bowl before placing the squash and zucchini in to marinade. This will control a few pieces having a lot of heat while other pieces have less.
Grilled squash and zucchini can be served in the woods while camping or at a fancy dinner. Since the dish is as versatile as it is simple, I would like to share it with you today!
Grilled Squash and Zucchini
Wash your squash and zucchini and dry them. Then, with a sharp knife (I am a Wustoff fan, check them out on Amazon) or a peeler (Check it out on Amazon), slice the squash and zucchini length-wise to prep them for grilling.
Once you cut the desired amount, pour a bottle of Italian dressing into a bowl and mix in your vegetables. Make sure that the vegetables have a generous coating of Italian dressing.
Set the marinade-coated squash and zucchini in the refrigerator for 2 hours. At the hour mark, remove them, stir it all well, and place the vegetables back into the fridge for another hour.
These days, we use a Blackstone (Check it out on Amazon) to grill our squash and zucchini; however, we have been grilling the veggies long before we had this grill. You can use any traditional gas or charcoal grill as well.
Get your grill to a temperature of 375 degrees. Place the squash and zucchini on and grill for 7 minutes, then flip. A large spatula or a pair of tongs may work best for flipping. Grill on the opposite side for an additional 6-7 minutes. Grilling time will vary depending on how thick you slice the squash. Thin squash may cook quicker, and thick-cut squash will take a little longer.
Depending on the thickness of your cut on the squash and zucchini, it may take a few more minutes on each side to get the desired “doneness.” I like very flexible squash and zucchini. You may prefer yours more al dente, and that is ok, the recipe works for any cook on the vegetables.
I prefer to serve the veggies hot, but you can keep them covered for quite a while, and they are still tasty. When I want to refrigerate and reheat, I will do this back on the grill. Microwaves tend to make the veggies mushy when reheating.
I hope that you love the grilled squash and zucchini as much as we do!
Do you have a favorite way to prepare squash and zucchini? We would love to hear from you! Please drop us a line in the comment section below!