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You can grill squash and zucchini easily, and they turn out tender with a nice smoky char every single time.
The key is treating them right before they ever touch the grates.
In this post, I’ll show you exactly how to grill squash and zucchini so they come out perfectly cooked instead of soggy or burnt.
Let’s fire up that grill.
How to Grill Squash and Zucchini Perfectly
Grilling squash and zucchini is simple once you know a few basics.
Here’s how to get it right every time.
1. Pick the Right Squash and Zucchini
Small to medium squash and zucchini work best for grilling.
Bigger ones tend to have thick skins and watery, mushy centers.
Look for firm squash and zucchini that feel heavy for their size.
That’s the kind that grills up sweet and tender instead of turning to mush.
2. Slice Them Thick Enough
When you grill squash and zucchini, slice them about half an inch thick.
Cut them lengthwise into planks or into rounds, whichever you prefer.
Thin slices fall apart on the grates, so don’t go too skinny.
Thick slices hold their shape and get those beautiful grill marks.
3. Salt Them First
Squash and zucchini are mostly water, so salting helps pull some of it out.
Lay your slices on a paper towel, sprinkle with salt, and wait about fifteen minutes.
Pat them dry before grilling.
This one step is why grilled squash and zucchini come out charred instead of steamed.
4. Brush With Oil and Season
Brush both sides of your squash and zucchini with olive oil.
Oil keeps them from sticking and helps them brown.
Then season with salt, pepper, garlic powder, or whatever you love.
Keep it simple so the natural flavor of the squash and zucchini shines through.
Best Way to Grill Squash and Zucchini
Now for the actual grilling.
Here’s the method that works best.
1. Preheat the Grill to Medium-High
You want your grill hot before the squash and zucchini go on.
Medium-high heat, around 400°F, is the sweet spot.
Too low and they steam, too high and they burn before they cook through.
2. Clean and Oil the Grates
Scrape your grates clean, then wipe them with an oiled paper towel.
This keeps your squash and zucchini from sticking and tearing.
It also gives you those picture-perfect grill marks everyone loves.
3. Grill for 3 to 4 Minutes Per Side
Lay the squash and zucchini on the grill and leave them alone.
Let them cook three to four minutes before flipping.
Resist the urge to poke and move them around.
Flip once, then grill another three to four minutes until tender and charred.
4. Watch for Doneness
Your grilled squash and zucchini are done when they’re tender but not falling apart.
They should have deep grill marks and a slight give when you press them.
If they’re still firm, give them another minute or two.
Tips for Grilling Squash and Zucchini
A few extra tips make a big difference.
1. Use a Grill Basket for Small Pieces
If you cut your squash and zucchini into rounds or chunks, use a grill basket.
Otherwise those little pieces slip right through the grates.
A basket lets you grill squash and zucchini without losing half of them to the fire.
2. Don’t Overcrowd the Grill
Give your squash and zucchini room to breathe.
Crowding traps steam and makes them soggy instead of charred.
Work in batches if you have to.
3. Add Flavor After Grilling
Once your squash and zucchini come off the grill, finish them with a squeeze of lemon.
A sprinkle of fresh herbs, a drizzle of balsamic, or a little parmesan works great too.
The heat helps all that flavor soak right in.
4. Serve Them Right Away
Grilled squash and zucchini taste best hot off the grill.
They firm up and lose that smoky magic as they sit.
So serve them while they’re still sizzling.
So, How Do You Grill Squash and Zucchini?
You grill squash and zucchini by slicing them thick, salting and oiling them, then cooking them over medium-high heat for a few minutes per side.
That’s really all it takes to get tender, smoky, perfectly charred squash and zucchini every time.
So grab some squash and zucchini, fire up the grill, and enjoy.