Grilled Summer Squash Recipe

Prepare squash

Wash the yellow squash and zucchini. Trim the stem ends. Slice each squash lengthwise into 1/4- to 1/2-inch thick planks so they hold together for grilling.

Season

Place the sliced squash in a single layer on a large tray or baking sheet. Drizzle with the 3 tbs olive oil and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Use your hands or tongs to toss and coat each piece evenly.

Preheat grill

Preheat an outdoor gas grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Grill squash

Place squash slices directly on the hot grill in a single layer. Cook 3–4 minutes per side until well-marked and tender but not mushy. Work in batches if needed to avoid overcrowding.

Make garlic-lemon drizzle

While the squash grills, combine the 2 minced garlic cloves, 1 tbs fresh lemon juice, and 1 tbs extra-virgin olive oil (from the measured amount above if desired) in a small bowl. Add 1/4 tsp red pepper flakes if using and stir.

Dress grilled squash

Transfer grilled squash to a platter. Spoon the garlic-lemon drizzle evenly over the warm squash so the flavors absorb. Sprinkle the chopped basil or parsley and 2 tbs grated Parmesan over the top while still warm.

Adjust seasoning and serve

Taste and adjust salt and pepper if needed. Serve immediately as a side dish or at room temperature for a summer salad or antipasto.