Grilled Zucchini and Yellow Squash are a summer favorite, especially when paired with zesty pesto, creamy feta, and crunchy pistachios. This easy-to-make dish is perfect for any BBQ or light lunch. Fire up the grill and enjoy a burst of fresh flavors in only 30 minutes!
I love cooking with seasonal produce, and in the summer months, fresh zucchini and squash are at their best. I find that grilling them not only enhances their natural sweetness but also adds a delightful smokiness that makes this dish truly special.
If you are looking for more zucchini recipes, try my savory Italian Baked Zucchini, Creamy Zucchini Risotto on the Stovetop, or Bacon Zucchini Fritters.
For a veggie loaded sweet treat, check out my Easy Chocolate Olive Oil Zucchini Bread.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: This side dish recipe takes less than 30 minutes from start to finish, making it perfect for busy weeknights or last-minute gatherings.
- Grilled Goodness: The grill adds a delicious smoky flavor to the vegetables, enhancing their natural taste and making them irresistible.
- Variety of Textures & Flavors: Enjoy the satisfying contrast between the tender grilled veggies marinated in pesto & lemon, creamy feta, and crunchy pistachios.
Ingredients & Substitutions
- Zucchini & Squash: Opt for larger zucchini and squash as they hold up better on the grill; avoid slicing them too thin to prevent them from falling apart.
- Basil Pesto: While homemade pesto with fresh herbs is ideal, good quality store-bought pesto can also deliver great flavor. Look for options where basil and olive oil are listed at the beginning of the ingredient list on the back for the best taste.
- Olive Oil: For optimal flavor, use extra virgin olive oil. In a pinch, avocado or vegetable oil can be substituted.
- Lemon: Use a large lemon and zest it before juicing so it is easier to zest.
- Kosher Salt: All my recipes are tested with Morton kosher salt, which is preferred for its size and flavor. If using table salt, reduce the amount accordingly. Consider adding kosher salt to your pantry—it’s ideal for everyday cooking.
- Granulated Garlic: Opt for granulated garlic over garlic powder for more robust flavor. Alternatively, finely mince a few cloves of fresh garlic.
- Pistachios: Ensure pistachios are pre-shelled, roasted, and salted for convenience and flavor.
- Feta: Choose a of block feta (versus ore-crumbled) for superior flavor. Use a fork to crumble it in a small bowl before adding to your dish.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Zucchini and Squash on a Gas Grill
Quick Overview
- Slice
- Marinate
- Grill
Step by Step Instructions
Preheat the grill after seasoning the vegetables to allow them time to marinate and absorb all the flavors.
Step 1: Trim both ends off all the zucchini and squash. Then, cut them in half crosswise. Finally, slice each half lengthwise into 1/2-inch thick slices.
Step 2: Toss the veggie slices with the pesto, olive oil, lemon zest and juice, salt, and garlic. Set aside to marinate at room temperaturewhile you preheat the grill to medium-high heat.
Step 3: Place the slices omn the grill perpendicular to the grill grates. Grill the slices for 2-4 minutes per side or until they soften to your liking. Finish with pistachios, feta, and freshly cracked black pepper.
Recipe Serving Suggestions
Grilled zucchini and yellow squash make the perfect summer side dish to complement any of the following main courses:
Expert Tips
- Slice uniformly: Ensure all the zucchini and squash slices are uniform in thickness (about 1/2 inch) to promote even cooking on the grill. I find they are easier to handle and cook sliced this way compared to rounds or spears.
- Preheat the grill: Make sure the grill is fully preheated to medium-high heat before adding the vegetables. This helps achieve those desirable grill marks and a slight char for extra flavor.
- Marinate: Allow the vegetables to marinate for at least 15-20 minutes. This helps the flavors penetrate the veggies and results in a more flavorful dish.
- Monitor the heat: Keep a close eye on the vegetables while grilling. Move them to a cooler part of the grill if they start to char too quickly, ensuring they cook through without burning. If the zucchini or squash comes out soggy, this means they were overcooked.
- Don’t skip out on the feta & pistachios: These add another layer of flavor and texture.
Additions & Variations
- Pesto: Try sun-dried tomato or cilantro pesto for a different flavor.
- Feta: Substitute feta with creamy goat cheese or freshly grated parmesan cheese.
- Pistachios: Try chopped almonds or pine nuts instead of pistachios. Always opt for roasted and salted nuts for the best flavor.
- Sweetness: Finish off with a drizzle of balsamic glaze or honey to add a touch of sweetness to the vegetables.
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The Best Grilled Zucchini and Yellow Squash Recipe
Ingredients
- 2 large zucchini
- 2 large yellow squash
- 1/3 cup basil pesto
- 1 Tablespoon olive oil
- 1 lemon, zested & juiced
- 1 teaspoon Morton kosher salt*
- 1 teaspoon granulated garlic
- 1/4 cup whole shelled roasted & salted pistachios, chopped
- 4 ounces feta cheese, crumbled
- fresh cracked black pepper
Instructions
- Trim both ends off all the zucchini and squash. Then, cut them in half crosswise. Finally, slice each half lengthwise into 1/2-inch thick slices.2 large zucchini, 2 large yellow squash
- Toss the veggie slices with the pesto, olive oil, lemon zest and juice, salt, and garlic. Set aside to marinate at room temperaturewhile you preheat the grill to medium-high heat.1/3 cup basil pesto, 1 Tablespoon olive oil, 1 lemon, zested & juiced, 1 teaspoon Morton kosher salt*, 1 teaspoon granulated garlic
- Place the slices omn the grill perpendicular to the grill grates. Grill the slices for 2-4 minutes per side or until they soften to your liking. Finish with pistachios, feta, and freshly cracked black pepper.1/4 cup whole shelled roasted & salted pistachios, chopped, 4 ounces feta cheese, crumbled, fresh cracked black pepper
Notes
- Zucchini & Squash: Opt for larger zucchini and squash as they hold up better on the grill; avoid slicing them too thin to prevent them from falling apart.
- Kosher Salt: All my recipes are tested with Morton kosher salt, which is preferred for its size and flavor. If using table salt, reduce the amount accordingly. Consider adding kosher salt to your pantry—it’s ideal for everyday cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
