Grilled Squash is the perfect side dish: easy, healthy, versatile, and delicious!
I love grilling vegetables. There’s nothing easier when you are standing at your barbecue. You don’t need extra pans or pots—and I’m all about simplicity in my life, so the fewer dishes I have to wash, the better.
I may be the only person living in my home, but that doesn’t stop me from buying a BIG bag of organic zucchini and yellow squash. Zucchini is especially welcome because I love to make gluten-free chocolate zucchini bread using almond flour. With about six large veggies in the bag, I have plenty for sautéing, dipping, grilling, and making ratatouille.
You have no idea what you’re missing if you’ve never made ratatouille with grilled peppers, onions, zucchini, eggplant, and squash. Grilling adds a whole new flavor dimension to the dish. I slice my veggies in circles when grilling them for ratatouille. Check out this recipe for Ratatouille Pasta, which you can use your leftover grilled vegetables for instead of roasting them on a sheet pan.
As you can see, grilling provides many ways to enjoy these veggies, not just once but in countless other meals.
Is Grilled Squash Healthy?
Grilled squash is a healthy side dish that provides the body with fiber, vitamins, and antioxidants. The fat in this dish comes from the heart-healthy olive oil. Pair it with a lean protein entrée, like Shredded Chicken Tacos With Balsamic Strawberry Salsa, for a hearty and delicious meal. If you try to keep your sodium levels down, you can easily omit the salt and substitute your favorite herbs. I use a lot of smoked paprika in place of salt these days. Thyme, rosemary, oregano, and basil are great options for imparting flavor when removing salt.
What’s The Best Way To Cook Yellow Squash And Zucchini?
Ah, this is a question I can sink my teeth into—literally! Because of their versatility, one or both of these vegetables are always in my refrigerator. There’s no way you will ever get me to choose one BEST way to cook them because I have multiple favorites. I love to grill, stuff, and sauté them. I often add chopped squash and zucchini to soups, omelets, and pasta sauces.
But I will say that I love my handy, dandy spiralizer—my favorite kitchen equipment when I’m in the mood for Italian food. Being gluten-free and trying to reduce my carb intake, I’m a sucker for zoodles. Since I also make them with yellow squash, would you call them squoodles? Did I just make up a new word?
FAQs & tips
Grilled squash is best eaten immediately, but leftovers can be refrigerated in airtight containers for up to 4 days. I use them the next day in other recipes, such as adding to salads, eggs, and soups or simply reheating on the stove. Freezing is not the best option unless you want to purée them to add to a soup or sauce later, as these veggies lose their texture once they are frozen.
I recommend waiting to flip your squash until the nice grill marks appear on the bottom. Flipping them multiple times increases the risk of breaking because squash and zucchini slices are delicate.
Veggies such as squash and zucchini have a high water content, so drawing some of that water out before cooking can help retain their firmness. Once sliced, sprinkle your veggies with salt and let them sit for a few minutes. Blot them dry with a clean paper towel.
Serving suggestions
Grilled squash goes great with most meals but can be incredibly convenient when barbecuing. You can cook it alongside Grilled Cod, Vietnamese Grilled Chicken, and BBQ Pork Chops. You can also make them part of a veggie-forward meal with Grilled Eggplant, Grilled Sweet Potatoes, and Grilled Brussels Sprouts. Serve them with some refreshing Avocado Hummus for a delicious, light meal.
Grilled Squash
Ingredients
- 4 medium squash yellow squash and zucchini, sliced lengthwise 1/4-inch thick
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Fresh parsley chopped (for garnish)
Instructions
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Preheat the grill to medium-high heat (375°F to 400°F).
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In a large bowl, toss the squash slices with olive oil, salt, pepper, and garlic powder until evenly coated.
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Transfer the squash slices to the grill. Cook for 3-4 minutes per side, until grill marks appear and squash is tender.
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Remove squash from the grill and serve warm, garnished with fresh parsley.
Nutrition
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