Recipe Library

Grilled Zucchini & Squash

Grilled zucchini and summer squash soak up a garlicky olive-oil glaze that caramelizes over the fire, leaving each slice tender inside with crisp, smoky edges. Bright parsley and a squeeze of lemon finish the dish, delivering fresh, juicy bites that sing alongside any grilled main.

Recipe and photo by EatingWell, shared here with credit. View the Original

Grilled Zucchini & Squash
Total
16 min
Prep
10 min
Cook
6 min
Serves
6

Nutrition per Serving

Calories
82
Protein
3g
Carbs
7g
Fat
5g
Fiber
2g
Sugar
5g
Sodium
302mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 large zucchini, sliced lengthwise into 1/2-inch-thick slices
  • 2 large summer squash, sliced lengthwise into 1/2-inch-thick slices
  • 1 teaspoon ground pepper
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons finely chopped fresh parsley
  • 1 1/2 tablespoons lemon juice

Instructions

  1. Preheat grill to medium-high (400°F-450°F). Combine olive oil and garlic in a small bowl. Brush zucchini and squash with the oil mixture; sprinkle with pepper and salt.
  2. Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until the zucchini and squash are just tender and grill marks appear, 2 to 3 minutes per side.
  3. Transfer the vegetables to a serving platter. Sprinkle with parsley and drizzle with lemon juice. Recipe developed by Jasmine Smith Additional reporting by Carrie Myers, M.S.