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Quick Crispy Grilled Zucchini and Squash

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A quick and easy grilled zucchini and squash recipe that delivers crispy, smoky veggies perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
  • 2 medium yellow squash, sliced lengthwise into 1/4-inch thick strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 3/4 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Rinse the zucchini and yellow squash under cold water. Pat dry with a clean kitchen towel. Slice each lengthwise into 1/4-inch thick strips to ensure even cooking.
  2. Place the sliced zucchini and squash into a large mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle garlic powder, smoked paprika, 1/2 teaspoon sea salt, and black pepper over the veggies. Toss gently to coat each piece completely. Let sit for a couple of minutes.
  3. Preheat your grill pan over medium-high heat until hot but not smoking. Test by sprinkling a few drops of water; they should sizzle and evaporate immediately.
  4. Arrange the zucchini and squash strips in a single layer on the grill pan. Grill for 4-5 minutes on the first side without moving them to develop grill marks.
  5. Flip carefully with tongs and grill the other side for another 4-5 minutes until edges are golden brown and slightly charred.
  6. Transfer the grilled veggies to a serving plate. Immediately sprinkle with the remaining 1/4 teaspoon sea salt and fresh lemon juice. Toss gently or brush on the lemon juice. Garnish with chopped fresh parsley if desired.
  7. Serve warm, straight from the grill. Cover loosely with foil if holding to keep warm without steaming.

Notes

Dry the vegetables thoroughly before grilling to ensure crispiness. Avoid overcrowding the grill pan to prevent steaming. Use medium-high heat and resist flipping too often to develop crispy grill marks. Season with salt and lemon juice after grilling for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet.

Nutrition

Keywords: grilled zucchini, grilled squash, healthy side dish, quick recipe, easy grilling, summer vegetables, vegan, gluten-free

Find it online: https://merrymorsel.com/quick-crispy-grilled-zucchini-and-squash-recipe-for-easy-healthy-meals/