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My Grilled Yellow Squash recipe is an easy and flavorful dish you can prep ahead and finish when the party starts!
Here are a few other dishes to bring to the cookout: Southern Potato Salad, Homemade Baked Beans, Corn Maque Choux, Southern Mac n Cheese, New Orleans Hurricane, and Buttermilk Pound Cake.
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When is summer squash season?
In the United States, summer squash is in season from April to November. Choose small, firm, and unbruised ones to select the best zucchini and yellow squash.
Grilled Yellow Squash Ingredients
Here are the ingredients you'll need for a yummy grilled squash recipe.
Yellow Neck Squash
Summertime means zucchini and squash are fresh in season for the next few months. Using seasonal vegetables is excellent because their nutrients are high, and their abundance makes them cost-friendly.
Avocado Oil
I like to use avocado oil because it has a high smoke point (it will not burn at higher temperatures.)
Sugar
I love to add a pinch of sugar to my vinaigrette to bring out the natural sweetness of the sun-dried tomatoes.
Herbs and Spices
I like to keep my seasoning simple, so you'll need kosher salt, black pepper, granulated garlic powder, and Italian seasoning.
Sun-Dried Tomatoes
I love sun-dried tomatoes! They sneakily add a bit of umami to any dish. You must buy one in oil because we will use that for our vinaigrette. The tomato vinaigrette is so delicious you can use it for a salad dressing, add it to grilled fish or chicken, or eat it with some crusty bread.
Lemon Zest and Juice
This will balance out the final dish and complement the lovely grill flavor.
How to Make Grilled Yellow Squash?
I want my grilled squash to be easy, tasty, and a crowd-pleaser!
Grilled Yellow Squash
The first step is to preheat your grill to 350°F. It's easier with a gas grill to hit this temperature perfectly, but if your grill reaches 400°F or higher, lifting the lid will decrease the temperature quickly.
Combine kosher salt, pepper, garlic powder, and Italian seasoning in a medium bowl. Place sliced yellow squash in a large bowl and toss with sun-dried tomato oil. Then, season the squash with half of the seasoning blend, toss the squash, and repeat with the remaining seasoning.
Vinaigrette
Combine sun-dried tomatoes, granulated sugar, kosher salt, pepper, red chili flakes, garlic, lemon zest, and lemon juice in a medium bowl. Add all but 2 tablespoons to a food processor and blend on low for 10 seconds, then drizzle in the oil slowly until the vinaigrette is smooth. Transfer the mixture to a bowl and stir in the tomatoes, parsley, and basil.
Once the grill is hot, spray it with cooking spray (to prevent sticking), lay the squash on the grill grates (near the heat but not directly over), and cook the squash for 2 minutes on each side or until the squash is evenly grilled. Serve on a platter, drizzle vinaigrette, and garnish with chopped parsley and basil.
How to Store Grilled Squash
Grilled Squash is best eaten immediately off the grill. It's best 3 days after grilling, but will remain fresh for 7 days in an airtight container. I do not recommend freezing grilled squash because it'll become watery once thawed.
The sun-dried tomato Vinaigrette will last 3 months on the counter in an airtight container.
Pro Recipe Tips & Tricks
Here are a few notes on making the perfect grilled zucchini and squash every time.
- This recipe works great with zucchini, too.
- You can cut the squash into rounds; be sure to cut them ½ inch thick.
- You can make this recipe indoors using a grill pan over medium-high heat; alternatively, you can also use a griddle.
- You can swap the avocado oil for olive oil, canola, vegetable, or coconut oil.
- Feel free to use a grill basket as extra insurance to prevent the squash from falling through the grill grates.
- You can roast the summer squash in a 350°F oven for 20-25 minutes until tender and slightly golden brown.
- Chop the basil just before serving the grilled squash; chopped basil tends to turn brown quickly.
- Buy the sun-dried tomatoes in oil for the best flavor!
- Use this guide to learn how to best light your grill for vegetables.
- Try my hot honey sauce drizzle over the T-O-P.
FAQ
Here are the top questions readers have about making grilled squash.
How do you cut squash for grilling?
Cut the squash lengthwise into strips approximately ½ inch thick to prepare for grilling.
Should squash be peeled before grilling?
No, the skin of the squash is thin and will become tender as it grills, so peeling beforehand is not required.
Should you salt squash before grilling?
Yes, it is important to salt/season squash before grilling. This will help the flavor penetrate the squash and prevent it from becoming soggy while on the grill, as the salt draws out excess moisture. Sprinkle salt and pepper on both sides of the squash slices while the grill is heating up.
What kind of squash to grill?
For grilling, it's best to use thin-skinned squash such as zucchini, yellow squash, and patty pan squash. Cut them into slices and place them directly on the grill. The skin will protect against burning and give the squash a delicious char-grilled flavor. Also, these types of squash become tender when cooked over high heat, making them perfect for grilling.
How to grill squash in the oven?
You can use the broiler option on the oven to grill squash in the oven. Place the oven rack under the broiler and cook for 1-2 minutes per side until golden brown or slightly charred. You can roast yellow squash in a 350°F oven for 20-25 minutes until tender and slightly golden brown.
How long do you grill squash?
The cooking time for squash varies based on its type and size. For instance, zucchini and yellow squash can be cooked on medium heat for 4-7 minutes. Butternut squash, which has thicker skin, may require longer cooking, around 8-12 minutes, when grilled.
Is grilled squash healthy?
Grilled squash is a great way to incorporate more vegetables into your diet. Squash is low in calories and high in fiber, vitamins B-2, B-6, vitamin C, and many essential minerals like potassium, calcium, and magnesium.
Does cooked squash freeze well?
Once frozen, cooked squash can be kept in the freezer for up to three months in an airtight container. When ready to use, thaw the squash overnight in the refrigerator.
More Grilled Recipes
If you enjoy grilled recipes, I believe you will also appreciate these recipes.
- Grilled Lamb Chops
- Grilled Beef Ribs with Cherry Cola Glaze
- BBQ Chicken
- Mexican Elotes
- Grilled Mushroom Pesto Pizza
- Grilled Cheese Sandwich with South African Relish
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Preheat the grill to 350°F before pulling the ingredients out. Get all ingredients for the grilled squash on the counter.
Step 2: Measure everything out.
Step 3: While the grill is heating up, follow the recipe and prepare for the best grilled squash you've ever enjoyed.
Grilled squash with sun-dried tomato vinaigrette is a delicious and healthy way to incorporate more vegetables into your diet. Try it today and let me know what you think by leaving a comment and star rating! Don't forget to share it with your friends and family on social media, and tag me too! #LezEat
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📖 Recipe
Grilled Squash
Ingredients
Grilled Yellow Squash:
- 1 teaspoon kosher salt
- 2 teaspoons black pepper
- 1 ½ teaspoons granulated garlic
- ¾ teaspoons Italian seasoning
- 4 yellow neck squash tops and ends removed, slice lengthwise ½ inch thick
- 1 tablespoon bruschetta oil
- Cooking spray
- 4 tablespoons chopped Italian parsley
- 2 tablespoons chopped basil
Sun Dried Tomato Vinaigrette:
- 1 7.9 oz. jar sun dried tomato bruschetta in oil
- 1 teaspoon Imperial Sugar granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes
- 2 garlic cloves chopped fine
- zest of small lemon
- 1 tablespoon lemon juice
- 1 cup extra virgin olive oil
- 4 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh basil 3-4 large basil leaves
Instructions
Grilled Yellow Squash:
- Preheat your grill to 350°F. In a medium bowl combine salt, pepper, garlic powder and Italian seasoning. Place sliced squash in a large bowl and toss with oil then season squash with half the seasoning blend, toss squash, then repeat with remaining seasoning.
Vinaigrette:
- In a medium bowl combine sun dried tomatoes, sugar, salt, pepper, red chili flakes, garlic, lemon zest, and lemon juice. Add all but 2 tablespoons to a food processor and blend on low for 10 seconds, then drizzle in oil slowly, until vinaigrette is smooth. Stir into the tomatoes, parsley and basil.
- Once the grill is hot, spray with cooking spray, lay squash on grill and cook for 2 minutes on each side. Serve on a platter, drizzle vinaigrette and garnish with chopped parsley and basil.
Notes
-
- This recipe works great with zucchini, too.
-
- You can cut the squash into rounds; be sure to cut them ½ inch thick.
-
- You can make this recipe indoors using a grill pan over medium-high heat; alternatively, you can also use a griddle.
-
- You can swap the avocado oil for olive oil, canola, vegetable, or coconut oil.
-
- Feel free to use a grill basket as extra insurance to prevent the squash from falling through the grill grates.
-
- You can roast the summer squash in a 350°F oven for 20-25 minutes until tender and slightly golden brown.
-
- Chop the basil just before serving the grilled squash; chopped basil tends to turn brown quickly.
-
- Buy the sun-dried tomatoes in oil for the best flavor!
-
- Use this guide to learn how to best light your grill for vegetables.
-
- Try my hot honey sauce drizzle over the T-O-P.
Joanne says
Easy,fast and delicious! appreciate all your recipes