Grilling zucchini and squash is one of the easiest and most delicious ways to enjoy these summer vegetables. Whether you’re firing up the backyard grill or using a grill pan indoors, the process is quick, simple, and yields tender, flavorful results with beautiful char marks. Ready to learn how to grill zucchini and squash like a pro? Let’s dive in!
Choosing and Preparing Your Zucchini and Squash
Start with fresh zucchini and summer squash. Look for firm, medium-sized vegetables without soft spots or blemishes. Before grilling, wash them well and dry.
How to Cut Zucchini and Squash for Grilling
There are several ways to slice your veggies, but thickness matters:
– Rounds: Slice into ⅓ to ½ inch thick circles. These cook evenly but require flipping many pieces.
– Long Planks: Cut lengthwise into ⅓-inch thick slabs. This is the preferred method because planks grill evenly, are easy to flip, and develop great grill marks.
– Wedges or Sticks: Cut into quarters lengthwise for chunky pieces that hold their shape but may cook less evenly.
Avoid slicing too thin, as thin slices tend to become soggy and fall apart on the grill.
Marinating and Seasoning
Before grilling, toss your zucchini and squash in olive oil to prevent sticking and enhance flavor. You can keep it simple with just olive oil, salt, and pepper, or add garlic powder, onion powder, oregano, or fresh herbs like parsley for extra zest.
For a more flavorful approach, try marinating the slices in a mixture of olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper for 15-30 minutes in the fridge. This adds a tangy depth and keeps the veggies moist while grilling.
Preheat Your Grill
Heat your grill or grill pan to medium-high heat, around 375 to 450°F (190 to 230°C). A hot grill is key to getting those beautiful char marks and caramelizing the natural sugars in the vegetables without burning them.
If you don’t have an outdoor grill, a grill pan or even a George Foreman grill works well. Alternatively, you can roast zucchini and squash in the oven at 400°F for 10-12 minutes if grilling isn’t an option.
Grilling Technique
– Place the zucchini and squash slices directly on the grill grates.
– Grill for about 3 to 5 minutes per side, depending on thickness, until the vegetables are tender but still crisp and have nice grill marks.
– Avoid flipping too often; let the slices cook undisturbed to develop a good sear.
– For rounds, expect about 4 to 5 minutes per side; for planks, 3 to 4 minutes per side usually suffices.
If you marinated your veggies, you can baste them once with leftover marinade during grilling for extra flavor.
Serving Suggestions
Once grilled, transfer the zucchini and squash to a serving platter. Drizzle any remaining oil or marinade over the top, and garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese for a tasty finish.
Grilled zucchini and squash make a perfect side dish for grilled meats, fish, or as part of a vegetarian meal. They also work great tossed into salads, pasta, or grain bowls.
Tips for Perfect Grilled Zucchini and Squash
– Use a clean, well-oiled grill to prevent sticking.
– Don’t overcrowd the grill; give each piece space for even cooking.
– Keep slices uniform in thickness to ensure they cook evenly.
– Serve immediately after grilling to enjoy their crisp texture.
– Experiment with seasonings-try lemon zest, red pepper flakes, or fresh garlic for variety.
Grilling zucchini and squash is a simple way to elevate these humble vegetables into a flavorful, healthy treat that’s perfect for summer dining.
Enjoy your perfectly grilled zucchini and squash!
Grill until tender and charred, about 3-5 minutes per side, and serve immediately for the best taste and texture.