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You can grill squash and zucchini by slicing them into planks or rounds, brushing them with oil, and cooking them over medium-high heat for just a few minutes per side.
It’s one of the easiest ways to turn summer’s most abundant vegetables into a smoky, caramelized side dish that tastes like it came straight off a restaurant grill.
Whether you’re working with zucchini, yellow squash, or both, the method is basically the same.
And once you know how to do it, you’ll be grilling squash and zucchini all season long.
In this post, we’ll walk through how to grill squash and zucchini step by step, plus the prep tricks, seasoning ideas, and common mistakes that can make or break your results.
Let’s fire up that grill.
How Do You Grill Squash and Zucchini?
Grilling squash and zucchini comes down to three simple things: cut them thick enough to survive the heat, oil them so they don’t stick, and don’t walk away.
Here’s how it all breaks down.
1. Choose Firm, Medium-Sized Squash
The best squash and zucchini for grilling are firm, heavy for their size, and no longer than about eight inches.
Smaller squash have fewer seeds and a denser texture, which means they hold their shape on the grill instead of turning to mush.
If you’re grilling zucchini that’s oversized, scoop out the watery seed center first.
2. Cut Them Into Planks or Thick Rounds
When you grill squash and zucchini, the cut matters more than most people realize.
Slice zucchini lengthwise into planks about half an inch thick, or cut squash into rounds of the same thickness.
Planks are easier to flip and give you those pretty grill marks, while rounds cook a bit faster.
Either way, keep the pieces uniform so they finish at the same time.
3. Salt Them to Draw Out Water
Squash and zucchini are mostly water, and that water is the enemy of a good sear.
Sprinkle the slices with salt and let them sit for 15 to 20 minutes, then pat them dry with paper towels.
This one step is the difference between soggy grilled squash and beautifully charred grilled zucchini.
4. Oil and Season Before Grilling
Brush each piece with olive oil or avocado oil on both sides.
Then season simply with salt, black pepper, garlic powder, or a pinch of Italian seasoning.
Oil first, season second, and your grilled squash and zucchini will come off the grates tender with crisp edges.
Best Way to Grill Squash and Zucchini on the Grill
Once your squash and zucchini are prepped, the actual grilling takes less than ten minutes.
Here’s the best way to get it right.
1. Preheat the Grill to Medium-High Heat
You want your grill between 400°F and 450°F.
A hot grill sears the surface quickly, which keeps the inside from steaming and turning limp.
Clean the grates and brush them with oil right before adding the vegetables.
2. Place the Slices Perpendicular to the Grates
Lay your squash and zucchini across the grates at an angle so they don’t slip through.
Resist the urge to move them around.
Let them sit undisturbed for three to four minutes so the grill marks can develop.
3. Flip Once and Cook Briefly
After the first side has nice char lines, flip each piece with tongs and cook for another two to three minutes.
Grilled zucchini and squash are done when they’re tender but still hold their shape.
If you’re grilling squash rounds, they may need just a minute or two on the second side.
4. Finish With a Squeeze of Lemon
Pull the vegetables off the heat and hit them with fresh lemon juice, chopped herbs, or a sprinkle of parmesan.
That bright finish is what makes grilled squash and zucchini taste fresh instead of flat.
Common Mistakes When You Grill Squash and Zucchini
Even simple grilling can go sideways, so watch out for these.
1. Slicing Them Too Thin
Thin slices of squash and zucchini fall apart on the grates and turn to mush fast.
Half-inch thickness is the sweet spot for grilling zucchini and squash.
2. Skipping the Salt and Dry Step
If you skip salting, the water inside steams the vegetables and you lose that caramelized exterior.
Trust the process, it only adds twenty minutes.
3. Walking Away From the Grill
Squash and zucchini go from perfectly charred to burnt in about sixty seconds.
Stay close, and you’ll be rewarded with tender, smoky slices every time.
So, How Do You Grill Squash and Zucchini?
You grill squash and zucchini by cutting them into thick planks or rounds, salting and drying them, brushing with oil, and cooking them over medium-high heat for a few minutes per side.
It’s a fast, forgiving method that works with any squash you have on hand.
Prep them well, keep the heat high, and don’t overcook them.
Do that, and you’ll know exactly how to grill squash and zucchini that everyone at the table reaches for first.