7 Grilled Summer Squash Recipes for BBQs

Let’s be real for a second. When we think of a BBQ, our minds immediately go to the sizzling burgers, the smoky ribs, and maybe that one friend who always insists on bringing way too much potato salad. But what about the humble summer squash? It always seems to get relegated to the “we should probably have a vegetable” pile, steam-tabled into oblivion.

Well, not anymore! We’re about to change the game, my fellow flavor-seeker. We are taking that yellow squash and green zucchini out of the crisper drawer and giving them the glow-up they deserve—right on the grill. These seven recipes are absolute crowd-pleasers. They are fast, flavorful, and so good that your guests might actually forget about the hot dogs. Are you ready to make squash the star of the summer?

1. Smoky Zucchini Ribbons with Feta & Lemon

This recipe is all about elegant simplicity. We’re shaving the zucchini thin so it cooks in a flash and soaks up that gorgeous charred flavor, finished with a salty, tangy, and bright punch. It’s fancy enough for a dinner party, but fast enough for a Tuesday.

Ingredients

• 3 medium zucchini
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 cup crumbled feta cheese
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh dill
• Salt and black pepper to taste

Step-by-Step Instructions

1. Shave the zucchini lengthwise into thin ribbons using a vegetable peeler or mandoline. Stop when you hit the seedy center.
2. Toss the zucchini ribbons in a bowl with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Grill the ribbons over medium-high heat. Do this quickly! They only need about 60 seconds per side to get char marks without turning into mush.
4. Transfer the grilled zucchini to a platter and immediately top with the crumbled feta, lemon zest, lemon juice, and fresh dill. Give it a gentle toss and serve.

Why You’ll Love It

This recipe hits every flavor note: smoky, salty, creamy, and bright. The heat from the grill slightly melts the feta, which, in my honest opinion, is the best way to eat it. It’s a light and refreshing counterpoint to heavier BBQ meats.

2. Pesto Grilled Summer Squash Skewers

Who doesn’t love food on a stick? It’s interactive, it’s fun, and it’s a brilliant way to ensure maximum browning on all sides of your squash cubes. We’re doubling down on summer flavors by slathering these with a vibrant pesto.

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 1/2 cup prepared basil pesto
• 1 tbsp lemon juice
• Wooden skewers (soaked in water for 30 mins)

Step-by-Step Instructions

1. Cut the squash and zucchini into thick, uniform cubes, about 1 inch square.
2. Thread the cubes onto the soaked skewers, alternating colors for a nice visual pop. Don’t crowd them too tightly!
3. Whisk the pesto and lemon juice together in a small bowl.
4. Grill the skewers over medium heat for about 3–4 minutes per side, turning them until they are tender and have nice char marks.
5. Brush the generous amount of pesto mixture all over the skewers during the last minute of grilling, allowing it to warm through and cling to the squash.

Why You’ll Love It

Skewers always feel like a party. This method is brilliant because the pesto doesn’t just sit on top; the heat makes it soak into the warm squash, creating a super-flavorful, savory bite. It’s a fantastic way to use up that bumper crop of basil, too.

3. Charred Summer Squash “Steaks” with Chimichurri

This recipe is for when you want something a little more substantial. We are cutting the squash into thick “steaks” and charring them aggressively, then hitting them with Chimichurri, a vibrant Argentinean garlic and herb sauce that is chef’s kiss.

Ingredients

• 3 large yellow squash (the straighter, the better)
• 2 tbsp olive oil
• Salt and black pepper
• For the Chimichurri:
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes

Step-by-Step Instructions

1. Slice the squash lengthwise into thick “steaks,” about 3/4-inch thick. You should get 3–4 good steaks per squash.
2. Brush both sides of the steaks with olive oil and season generously with salt and pepper.
3. Combine all the Chimichurri ingredients (parsley, garlic, vinegar, oil, red pepper flakes) in a bowl and whisk to combine. Let it sit while you grill.
4. Grill the squash steaks over direct, high heat for about 5 minutes per side. You want deep, dark char marks and a tender interior.
5. Serve the steaks hot, topped with a massive spoonful of the fresh chimichurri.

Why You’ll Love It

Cutting the squash this way gives it a fantastic, meaty texture that holds up to the high heat. The aggressive charring provides a smoky depth that is perfectly balanced by the garlicky, acidic, and herb-forward punch of the chimichurri. It’s a total flavor bomb.

4. Grilled Zucchini Salad with Mint, Lemon, and Toasted Almonds

This isn’t really a ‘recipe’ as much as it is a fabulous assembly job. We grill the zucchini in simple, thick coins and then toss them while hot into a refreshing dressing. The zucchini drinks up the lemon and olive oil, creating an instant salad.

Ingredients

• 4 medium zucchini
• 3 tbsp olive oil, divided
• Juice of 1 large lemon
• 1/2 cup fresh mint leaves, torn
• 1/3 cup sliced almonds, toasted
• Flaky sea salt and cracked black pepper

Step-by-Step Instructions

1. Slice the zucchini crosswise into 1/2-inch thick coins.
2. Toss the coins with 1 tbsp of olive oil, salt, and pepper.
3. Grill the zucchini coins over medium-high heat for about 3 minutes per side, until they have lovely char marks and are just starting to soften.
4. Combine the remaining 2 tbsp of olive oil and the lemon juice in a large bowl.
5. Transfer the hot, grilled zucchini directly into the bowl with the dressing.
6. Add the torn mint and toasted almonds. Give everything a good toss to combine and coat. Serve warm or at room temperature.

Why You’ll Love It

This salad is all about texture and temperature contrast. The zucchini is warm and smoky, the mint is cool and fresh, and the almonds provide a satisfying, toasty crunch. It comes together in about 15 minutes, making it a perfect last-minute addition to any BBQ.

5. Parmesan Grilled Squash “Fries” with Garlicky Aioli

Okay, let’s be honest: “fries” is a loose term here. We are cutting the squash into batons. But coating them in salty Parmesan and grilling them until they are tender and caramelized? That’s a win in anyone’s book. The aioli is just the creamy, garlicky cherry on top.

Ingredients

• 3 medium yellow squash
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and black pepper
• For the Garlicky Aioli:
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp cayenne pepper

Step-by-Step Instructions

1. Cut the squash into sticks or “batons” (about 3 inches long and 1/2 inch thick).
2. Toss the batons in a bowl with the olive oil, garlic powder, salt, pepper, and most of the grated Parmesan.
3. Grill the squash batons on a grill pan (or carefully across the grates) over medium heat for 4–5 minutes per side, turning until they are tender and the cheese is golden and caramelized.
4. Combine the mayonnaise, garlic, lemon juice, and cayenne pepper in a small bowl while the squash grills.
5. Remove the squash from the grill and top with the remaining Parmesan. Serve with the aioli for dipping.

Why You’ll Love It

This is a fun, finger-food way to serve squash that everyone will get behind. The Parmesan forms a crispy, savory crust, and the garlicky aioli adds that rich, creamy dip element that makes anything feel like a treat. Warning: they will disappear fast.

6. Grilled Zucchini Boats with Sausage and Peppers

This is the ultimate, all-in-one BBQ side (or main!). We are turning the zucchini into a literal vessel, stuffing it with spicy Italian sausage and bright bell peppers, and grilling it until everything is hot, tender, and bubbly. It’s hearty and satisfying.

Ingredients

• 4 large zucchini
• 1 lb ground spicy Italian sausage
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce

Step-by-Step Instructions

1. Halve the zucchini lengthwise and use a spoon to scoop out the seedy flesh, leaving a 1/4-inch shell or “boat.”
2. Brown the spicy Italian sausage, red pepper, and onion in a large skillet until the meat is fully cooked.
3. Mix the marinara sauce into the cooked sausage and pepper mixture.
4. Fill each zucchini boat with the sausage mixture, mounding it slightly.
5. Grill the stuffed boats on medium heat for about 10–12 minutes, or until the zucchini shell is tender.
6. Top the boats with the mozzarella cheese during the last 3 minutes of grilling. Close the grill lid to melt the cheese until it’s bubbly.

Why You’ll Love It

Who says a BBQ has to be just burgers? This is a complete, satisfying meal cooked entirely on the grill. The combination of spicy sausage, sweet peppers, and melted cheese is classic for a reason, but serving it inside a charred zucchini makes it feel lighter and much more summery.

7. Simple, 5-Ingredient Grilled Summer Squash with Garlic-Butter

Sometimes, you just want to let the main ingredient shine. This recipe is exactly that. It’s the simple, 5-ingredient classic that uses a hot grill and a fabulous garlic-butter to create the most delicious and comforting version of squash you’ll ever eat.

Ingredients

• 4 medium yellow squash
• 1 tbsp olive oil
• 3 tbsp butter
• 2 cloves garlic, minced
• Salt and black pepper
• 1 tbsp chopped fresh parsley

Step-by-Step Instructions

1. Slice the yellow squash crosswise into thick 1/2-inch coins.
2. Toss the coins in a bowl with the olive oil, salt, and pepper.
3. Grill the yellow squash coins over medium-high heat for about 3 minutes per side. You want them just tender.
4. Melt the butter in a small pan on the grill grates and add the minced garlic. Cook for 30 seconds until fragrant. Don’t let it burn!
5. Remove the squash from the grill and immediately toss with the hot garlic-butter and fresh parsley. Serve hot.

Related Recipes

• 10 Summer Crockpot Recipes Using Fresh Veggies
• 9 Easy Summer Crockpot Meals for Busy Weeknights
• 8 Flavorful Summer Beef Recipes for the Crockpot

Why You’ll Love It

This recipe is proof that you don’t need fancy ingredients for a great meal. Garlic, butter, and a little char are a perfect trifecta for squash. The result is sweet, savory, and comforting, and it goes with everything you’re grilling. No one can resist that garlic-butter smell.

Final Thoughts: Squash Goals

So, there you have it, my foodie friend. Seven easy ways to make sure summer squash isn’t an afterthought this BBQ season. Who doesn’t love a recipe that comes together in 15 minutes flat? Whether you’re making fancy chimichurri-topped steaks or addictive, Parmesan-crusted “fries,” these grilled squash recipes are all about getting maximum flavor with minimum effort. This year, let the burgers and ribs watch their backs—there’s a new star on the grill. Happy grilling!