One of the best easy, Summer side dishes is grilled squash. Marinated squash is 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 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 chops, chicken green beans and potatoes, and turkey pot pie.
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 doesn’t take any time to prepare. 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!
How to Make Grilled Squash:
- 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.
- Slice the squash into 1/4-inch thick circles, and place in a 9×13-inch baking dish. Pour the marinade over the squash, 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 or griddle pan over medium heat. Lightly brush cooking oil onto the griddle pan.
- Work in batches, and place the squash in an even layer on the griddle. Cook for 5 to 7 minutes on each side, turning as necessary. The cook time will vary depending on the thickness of the squash and the temperature of the pan.
- Enjoy hot with your favorite entree!
Tips and Variations:
- Squash: Make sure to cut the squash to about 1/4-inch thick so the squash cooks all the way through without being too soft. Toss in some zucchini, too, to get two different varieties of squash into the mix.
- 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.
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.
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.
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh herbs (oregano, rosemary, thyme, etc.)
- 1 clove garlic, finely minced
- Salt and pepper, to taste
- ¼ cup olive oil
- 2 medium yellow squash, sliced in ¼-inch thick circles
- In a small bowl, whisk together the lemon juice, white wine vinegar, fresh herbs, garlic, salt, and pepper. While continuing to whisk, drizzle in the olive oil.
- Place the squash into a large, flat container (a 9 x 13-inch pan works great). Pour the marinade over the squash, and marinade for at least 2 hours or up to overnight.
- Heat the grill or griddle pan over medium heat, and working in batches, place the squash in an even layer on the grill. Cook for 5 to 7 minutes on each side, turning as necessary. The squash should be brown and tender when done.
*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.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 104Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 51mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.