Italian Grilled Zucchini and Summer Squash

Prep Time
Cook Time
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"A nice way to fix zucchini and summer squash. The vinegar gives the squash a little tang, and I love using the outdoor grill if possible for a smoky flavor. If you can't grill outdoors, an inside grill pan works just as well. The grill marks create a nice flavor."

Original recipe yields 7 servings


  • Serving Size: 1 (154.6 g)
  • Calories 72.4
  • Total Fat - 3.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 9.1 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 0.8 g
  • Sugars - 8.9 g
  • Protein - 1 g
  • Calcium - 15.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0 mg

Step 1

Garlic ... After mincing the garlic, take the back of your knife and "mash" it, creating almost a paste. Add the garlic to a small cup or bowl with the olive oil and balsamic vinegar and mix well. Note: depending on the size of your squash, you may need to double your oil, vinegar and garlic mixture.

Step 2

Season ... Brush the squash (lightly) on the first side with the oil and vinegar, and then season with the Italian seasoning, salt and pepper. You will do the second side after you put the squash on the grill.

Step 3

Grill ... After adding the squash to the grill, seasoned side down, brush and season the other side. The first side should take around 7-10 minutes until you get nice grill marks, flip and cook the second side around 5 minutes until the zucchini is tender.

Step 4

Serve ... Transfer the zucchini to a serving platter and squeeze the lemon over the top. ENJOY!

Tips & Variations

No special items needed.