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Perfect Grilled Zucchini and Squash Medley with Herb Butter

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A simple and flavorful grilled zucchini and yellow squash medley enhanced with a rich herb butter, perfect for summer BBQs and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 2 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 2 medium yellow squash, sliced lengthwise into 1/4-inch thick strips
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1/2 teaspoon salt (sea salt preferred)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil, for brushing veggies

Instructions

  1. In a small bowl, combine softened butter, chopped parsley, minced garlic, lemon zest, salt, and black pepper. Mix well with a fork until evenly distributed. Set aside.
  2. Wash and dry zucchini and yellow squash. Slice lengthwise into 1/4-inch thick strips, keeping slices uniform.
  3. Place sliced veggies in a large mixing bowl. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Toss gently to coat evenly.
  4. Preheat grill to medium-high heat (about 400°F). Oil grill grates lightly to prevent sticking.
  5. Arrange zucchini and squash strips on grill grates or in a grill basket. Grill for 3-4 minutes per side, flipping once gently, until tender with grill marks and slight char.
  6. Remove grilled veggies from heat and immediately brush generously with prepared herb butter. Let rest for a few minutes before serving.

Notes

Do not slice the veggies too thin to avoid mushiness. Brush veggies with olive oil instead of the grill grates to prevent sticking. Use fresh herbs in the butter for best flavor. Maintain medium-high heat and flip only once to keep slices intact. Herb butter can be made ahead and brought to room temperature before use. For vegan adaptation, substitute butter with plant-based spread or coconut oil.

Nutrition

Keywords: grilled zucchini, grilled squash, summer BBQ side, herb butter, easy grilled vegetables, summer recipe, healthy side dish