Best Grilled Zucchini and Squash Recipe

Introduction

Grilled zucchini and squash make a delicious and healthy side dish perfect for any meal. With simple seasoning and a flavorful garlic dill mayonnaise, this recipe brings out their natural sweetness with a smoky touch.

Ingredients

• 3 medium zucchini, cut lengthwise into ⅓-inch thick slices
• 3 medium squash, cut lengthwise into ⅓-inch thick slices
• 4 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ cup mayonnaise
• 3 tablespoons dill, finely chopped (plus more for topping)
• 2 cloves garlic, grated

Instructions

1. Step 1: Preheat your grill to medium-high heat, about 400°F (200°C).
2. Step 2: Slice the zucchini and squash lengthwise into ⅓-inch thick pieces using a sharp knife or mandolin.
3. Step 3: Arrange the slices in a single layer on a baking sheet. Brush both sides with avocado oil and season evenly with garlic powder and kosher salt.
4. Step 4: Grill the slices for 2-3 minutes on one side. Flip and grill for another 2-3 minutes until tender and grill marks appear.
5. Step 5: While the vegetables cook, mix the mayonnaise, chopped dill, and grated garlic in a small bowl.
6. Step 6: Remove the zucchini and squash from the grill and place them on a serving platter. Spread the garlic dill mayonnaise on one side of each slice and sprinkle extra dill on top if desired.

Tips & Variations

• For even grilling, ensure your slices are consistently thick. Using a mandolin helps achieve uniformity.
• Swap avocado oil with olive oil if preferred for a different flavor profile.
• Add a squeeze of fresh lemon juice to the mayonnaise for a citrusy brightness.
• Top with freshly cracked black pepper or chili flakes for a hint of heat.

Storage

Store leftover grilled zucchini and squash in an airtight container in the refrigerator for up to 3 days. Keep mayonnaise separate if possible and add just before serving. Reheat gently in a skillet or enjoy cold as a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, yellow summer squash or pattypan squash work well as they have similar textures and cooking times.

What other sauces can I pair with grilled zucchini and squash?

Besides garlic dill mayonnaise, you can use tzatziki, pesto, or a simple balsamic glaze to complement the smoky flavor.

Best Grilled Zucchini and Squash Recipe

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★★★★★

4.9 from 57 reviews

• Author: Hailey
• Total Time: 23 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This recipe for Best Grilled Zucchini and Squash offers a simple and delicious way to enjoy fresh summer vegetables. The zucchini and squash are sliced thinly, seasoned with garlic powder and kosher salt, brushed with avocado oil, and grilled to tender, smoky perfection. A creamy garlic and dill mayonnaise sauce adds a flavorful finishing touch, making this dish a perfect side for any grilled meal or a light, healthy snack.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 medium zucchini, cut lengthwise into ⅓-inch thick slices
• 3 medium squash, cut lengthwise into ⅓-inch thick slices

Seasoning

• 4 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt

Garlic Dill Mayonnaise Sauce

• ½ cup mayonnaise
• 3 tablespoons fresh dill, finely chopped (plus more for topping)
• 2 cloves garlic, grated

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Instructions

1. Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F, ensuring it is hot enough to cook the vegetables quickly and evenly.
2. Slice the Vegetables: Using a sharp knife or mandoline slicer, cut the zucchini and squash lengthwise into uniform ⅓-inch thick slices for even grilling.
3. Season the Vegetables: Arrange the zucchini and squash slices in a single layer on a baking sheet. Brush both sides evenly with avocado oil, then sprinkle with garlic powder and kosher salt. Flip the slices and repeat the oil brushing and seasoning on the other side.
4. Grill the Vegetables: Place the seasoned slices on the grill and cook for about 2-3 minutes per side. Flip carefully and grill the other side for another 2-3 minutes until tender and slightly charred.
5. Prepare the Garlic Dill Mayonnaise: In a small bowl, mix together the mayonnaise, grated garlic, and finely chopped dill until well combined.
6. Serve: Remove the grilled zucchini and squash from the grill and arrange on a serving platter. Spoon the garlic dill mayonnaise onto one side of each slice, spreading it evenly. Garnish with extra chopped dill for enhanced flavor and presentation. Serve immediately.

Notes

• For an extra smoky flavor, use wood chips on your grill if using a charcoal grill.
• You can substitute regular olive oil if avocado oil is unavailable.
• The garlic dill mayonnaise is optional but highly recommended for added flavor.
• To make it vegan, substitute mayonnaise with a vegan mayo alternative.
• Ensure slices are uniform thickness for even cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: American

Keywords: grilled zucchini, grilled squash, summer side dish, garlic dill mayonnaise, healthy grilling recipe, avocado oil vegetables