Grilled Squash

Grilled Squash is one of the best easy, summer side dishes. It’s marinated in a savory combination of lemon juice, white white vinegar, fresh herbs, and olive oil then cooked to tender perfection on a grill or stove top griddle.

Summer is the perfect time of year to enjoy loads of fresh fruits and vegetables. Grilled yellow squash is one of our favorites to make each year, and this recipe couldn’t be easier.

We love to serve it with sour cream pork chopschicken green beans and potatoesapple cider marinated pork loin, and turkey pot pie.

Yellow grilled squash on with fresh parsley.

Grilled Yellow Squash

Yellow squash is one of those Summer vegetables that I always end up purchasing way more than I need. When that happens, I use the extra to make grilled yellow squash.

It’s an easy side dish, packed with fresh flavors, and it only takes a few minutes to cook. The longest part is waiting for it to marinate.

Medium squash are the best to use, because they’re firm and not too soft in the center. They soak up the flavor from the marinade well and caramelize easily over medium heat.

You can even cut the squash into long strips, but I’ve found that circles (medallions) are easier to work with and there are more to share!

Ingredients You’ll Need:

  • Fresh Lemon Juice.
  • White Wine Vinegar.
  • Fresh Herbs: Oregano, thyme, rosemary, etc.
  • Garlic.
  • Kosher Salt and Ground Black Pepper.
  • Olive Oil.
  • Yellow Squash.

How to Grill Squash:

See the recipe card below for the ingredient amounts and full instructions.

  1. In a small bowl, combine lemon juice, white wine vinegar, fresh herbs, garlic, salt and pepper. Continue to whisk, and drizzle in the olive oil. Set aside.
Top down view of olive oil marinade in a dish.
  1. Slice the squash into ½-inch slices, and place the slices into a 9×13-inch baking dish. 
  2. Pour the marinade over the squash slices, and toss to combine.
  3. Cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
Top down view of marinating squash in a white baking dish.
  1. When you’re ready to cook the squash, heat a grill to 375°F to 400°F or medium-high heat. Lightly brush cooking oil onto grill grates.
  2. Work in batches if necessary, and place the squash in a single layer on the hot grates. Cook for 3-4 minutes, flip, then cook for 1-2 minutes on the opposite side.
  3. Serve with your favorite entree!

How to Make Grilled Squash Using a Stove Top Griddle Pan:

  1. Follow the same preparation as you would for grilling the squash.
  2. When you’re ready to cook it, heat a stove top griddle pan over medium heat. Lightly brush the pan with oil.
  3. Working in batches, place the squash in a single layer on the griddle pan.
Top down view of squash circles on a pan.
  1. Cook for 3-4 minutes, flip, then cook for 1-2 minutes on the opposite side. The cook time will vary depending on the thickness of the squash and the temperature of the pan.
Top down view of squash cooking on a griddle pan.

Tips and Variations:

  • Squash: Make sure to cut the squash about ½-inch to ¾-inch thick so it cooks all the way through without being too soft.
  • Herbs: We love to use fresh herbs in the marinade. They have an amazing flavor and pair perfectly with the fresh squash. Dried herbs can be used, but if they stick to the squash they can burn as the squash cooks.
  • Marinade: The marinade is not meant to completely cover the squash. It’s only meant to lightly coat the squash. Make sure to toss the ingredients well, so the marinade is well distributed.
  • The Cut: Slice yellow squash into rounds, on the diagonal, into wedges, or into long planks. Make sure to keep it ½-inch to ¾-inch thick for the rounds, diagonal, and planks so the squash doesn’t get soggy.

How to Store Grilled Squash

Refrigerator: Grilled squash is best kept in an airtight container in the refrigerator and leftovers discarded after 3 days.

Freezer: The squash does not hold up well to freezing.

How do you cook squash so it’s not mushy?

Make sure not to slice the squash too thin, and don’t overcook the squash.

Watch it closely as it cooks, and remove it from the grill as soon as it begins to brown and caramelize.

Another option is to sprinkle the sliced squash with a little salt before placing it on the grill.

The salt helps to pull some of the moisture out of the squash, and it’s less likely to be mushy after it cooks.

Can you use zucchini instead of yellow squash?

Yes, you can use zucchini in place of the yellow squash in this grilled squash recipe.

Cooking zucchini is very similar to cooking yellow squash.

Either one works for this recipe or use a mixture of both.

Top down view of grilled squash on a circular plate.

What other flavors can you use to season grilled squash?

We love to use a marinade to season grilled squash to lessen the chance of burning the herbs and spices.

There are different marinade flavoring options you can use or skip the marinade and sprinkle seasonings over the squash instead.

​Here are some ideas:

  • Substitute the white wine vinegar with red wine vinegar.
  • Sprinkle the squash with garlic powder, onion powder, Italian seasoning or Italian herbs.
  • Add a little ranch seasoning.
  • A squeeze of lemon juice adds a brightness and extra flavor to the grilled squash.

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Top down view of squash on a plate with a white towel.

Grilled Squash

4.8 from 4 votes
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 Servings

Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh herbs, oregano, rosemary, thyme, etc.
  • 1 garlic clove, finely minced
  • Salt and pepper, to taste
  • ¼ cup olive oil
  • 2 yellow squash, medium in size, sliced in ½-inch thick circles

Instructions
 

  • In a small bowl, combine lemon juice, white wine vinegar, fresh herbs, garlic, salt and pepper. Continue to whisk, and drizzle in the olive oil. Set aside.
    1 tablespoon freshly squeezed lemon juice
    1 tablespoon white wine vinegar
    1 tablespoon fresh herbs
    1 garlic clove
    ¼ cup olive oil
  • Slice the squash into ½-inch to ¾-inch thick slices, and place the slices into a 9×13-inch baking dish.
    2 yellow squash
  • Pour the marinade over the squash slices, and toss to combine.
  • Cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
  • When you’re ready to cook the squash, heat a grill to 375°F to 400°F or medium-high heat. Lightly brush cooking oil onto grill grates.
  • Work in batches if necessary, and place the squash in a single layer on the hot grates. Cook for 3-4 minutes flip then cook for 1-2 minutes on the opposite side.
  • Serve with your favorite entree!
  • Scroll up and see the post for instructions showing “How to Make Grilled Squash Using a Stove Top Griddle Pan,” tips, FAQs, and storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of squash. Actual calories will vary.

Nutrition

Serving: 0.5cupCalories: 92kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 2mgPotassium: 181mgFiber: 1gSugar: 2gVitamin A: 187IUVitamin C: 13mgCalcium: 12mgIron: 0.3mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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