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Grilled Zucchini and Squash

A delicious and nutritious side dish perfect for summer cookouts, featuring smoky, charred zucchini and squash with a touch of Italian herbs.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp avocado oil Can substitute with olive oil.
  • 2 pieces summer squash (halved and cut into strips) Any variety works.
  • 2 pieces zucchini squash (halved and cut into strips) Can use any zucchini variety.
  • 1 tsp celtic sea salt Can substitute with kosher salt.
  • 1 tsp fresh cracked black pepper Add more to taste.
  • 1 tsp Italian herbs Can substitute with your favorite herbs.

Method
 

Preparation
  1. Preheat the grill: Set your grill to 400 degrees Fahrenheit to prepare for cooking.
  2. Wash zucchini and squash: Rinse under cold water to remove any dirt or residue.
  3. Cut top and base tips from squash: Trim the ends of each zucchini and squash to ensure even cooking.
  4. Slice zucchini and squash: Cut into 1/4" thick strips lengthwise using a sharp knife or mandoline for uniformity.
  5. Brush with avocado oil and season: Generously apply the oil and sprinkle with salt, pepper, and Italian herbs, allowing the flavors to penetrate.
  6. Prepare the grill grates: Lightly brush the grates with avocado oil or lay down a strip of aluminum foil to prevent sticking.
Grilling
  1. Grill the squash: Place the squash on the grill and cook for 3–4 minutes per side, until beautifully browned.
  2. Remove and enjoy: Take the grilled vegetables off the heat and serve immediately for the best flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze grilled zucchini and squash for up to 3 months. Consider adding a sprinkle of grated Parmesan cheese just before serving for an extra flavor boost.