26+ Delicious Summer Squash Grill Recipes to Elevate Your Summer Cookouts

As the days grow longer and the temperatures rise, there’s nothing quite like firing up the grill and enjoying the flavors of summer.

While grilled meats often steal the show, summer squash deserves a moment of glory too.

With its mild flavor, tender texture, and versatility, summer squash is the perfect veggie to toss on the grill.

Whether you prefer zucchini, yellow squash, or both, these delicious and easy-to-make recipes will bring out the best in this seasonal vegetable.

From savory side dishes and stuffed creations to grilled veggie skewers and refreshing salads, these 26+ summer squash grill recipes will add a burst of flavor to your next BBQ, family dinner, or casual get-together.

In this blog post, we’ll guide you through an array of creative and mouthwatering ways to grill summer squash, providing you with everything you need to make the most of this vibrant, nutrient-packed veggie all summer long.

26+ Delicious Summer Squash Grill Recipes to Elevate Your Summer Cookouts

Summer squash is truly one of the most versatile vegetables to throw on the grill.

Its mild flavor allows it to pair with a variety of spices, cheeses, meats, and fresh herbs, making it a fantastic addition to any meal.

With these 26+ summer squash grill recipes, you’ll be ready to enjoy squash in new and exciting ways every time you fire up your grill.

Whether you’re looking for simple side dishes, light meals, or impressive appetizers, there’s a recipe here for every occasion.

So, next time you’re planning a summer cookout, be sure to give these grilled squash recipes a try.

Grilled Summer Squash with Herbed Feta Crumble

Summertime grilling meets garden-fresh elegance in this recipe featuring tender slices of summer squash grilled to perfection and topped with a savory crumble of feta, fresh herbs, and lemon zest.

It’s a bright, tangy dish that pairs beautifully with grilled meats or stands alone as a refreshing vegetarian side.

Ingredients:

• 3 medium yellow summer squash, sliced lengthwise into ¼-inch planks
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• Juice of half a lemon

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush both sides of the squash slices with olive oil and season with salt and pepper.
3. Grill squash for about 3–4 minutes per side, or until grill marks appear and squash is tender.
4. In a bowl, combine the feta, parsley, dill, and lemon zest.
5. Arrange grilled squash on a platter and sprinkle generously with the feta mixture.
6. Finish with a light drizzle of lemon juice and a dash of extra olive oil if desired.

This dish is a simple yet vibrant way to highlight the natural sweetness of summer squash.

The feta adds a creamy, salty contrast, while the lemon and herbs keep it fresh and lively—perfect for summer barbecues or picnics.

Smoky Grilled Squash and Corn Salad

This recipe is all about bold summer flavors. Sweet grilled corn and charred summer squash come together in a hearty salad dressed with a smoky chipotle-lime vinaigrette.

It’s colorful, zesty, and full of texture—great as a side or a light main course.

Ingredients:

• 2 zucchini and 2 yellow squash, sliced into rounds
• 2 ears of corn, husks removed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1 tbsp lime juice
• ½ tsp chipotle powder
• ¼ cup chopped cilantro
• ¼ cup finely diced red onion

Instructions:

1. Toss squash and corn with olive oil, salt, pepper, and smoked paprika.
2. Grill corn and squash over medium-high heat, turning occasionally, until lightly charred (corn: about 10 minutes, squash: about 5–6 minutes).
3. Slice corn kernels off the cob and mix in a bowl with the grilled squash.
4. Add lime juice, chipotle powder, cilantro, and red onion. Toss to combine.
5. Adjust seasoning to taste.

A medley of sweet, smoky, and tangy, this salad turns humble vegetables into a bold and satisfying dish.

It’s perfect for cookouts or meal prepping for healthy lunches all week long.

Grilled Squash and Halloumi Skewers

These skewers are a game-changer for your summer grilling lineup.

Juicy chunks of summer squash and golden-brown halloumi cheese are skewered and grilled to perfection, creating a delicious combo of creamy, chewy, and smoky flavors in every bite.

Ingredients:

• 2 zucchini and 2 yellow squash, cut into thick half-moons
• 8 oz halloumi cheese, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat grill to medium heat.
2. In a bowl, toss squash and halloumi with olive oil, oregano, garlic powder, salt, and pepper.
3. Thread squash and cheese alternately onto skewers.
4. Grill for 8–10 minutes, turning occasionally, until squash is tender and halloumi is browned.
5. Serve warm with a squeeze of lemon juice over the top.

These skewers are the perfect handheld bites for a summer gathering.

The halloumi gets beautifully golden on the grill without melting, and its briny flavor plays wonderfully off the sweet squash and zingy lemon finish. Serve with flatbread or a yogurt dipping sauce for a full Mediterranean vibe.

Grilled Summer Squash and Tomato Bruschetta

This grilled summer squash and tomato bruschetta takes the classic Italian appetizer to a whole new level.

The squash is grilled to perfection, adding a smoky depth of flavor that complements the juicy tomatoes and fresh basil. It’s a refreshing and vibrant twist on a traditional favorite!

Ingredients:

• 3 medium zucchini, sliced into ¼-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 1 tsp fresh basil, chopped
• 2 tbsp grated Parmesan cheese
• 1 baguette, sliced into 1-inch pieces

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush zucchini slices with olive oil and season with salt and pepper.
3. Grill zucchini for 3–4 minutes per side, until tender and slightly charred.
4. In a small bowl, mix together the tomatoes, balsamic vinegar, basil, and a pinch of salt.
5. Toast the baguette slices on the grill for about 1–2 minutes, until golden brown.
6. Top each toasted baguette slice with grilled zucchini, then spoon the tomato mixture over the top.
7. Sprinkle with grated Parmesan before serving.

The warm, smoky grilled squash adds a savory base that perfectly balances the bright, juicy tomatoes and tangy balsamic vinegar.

This bruschetta is a fantastic appetizer or light meal that captures the essence of summer in every bite.

Grilled Squash and Avocado Tacos

These grilled squash and avocado tacos are a perfect choice for a quick and healthy summer meal.

The smoky, tender squash pairs wonderfully with creamy avocado, and the combination is topped with a tangy lime crema for an irresistible taco experience.

Ingredients:

• 2 medium zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 tbsp olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• ¼ cup chopped cilantro

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini and yellow squash strips with olive oil, salt, and pepper.
3. Grill squash for 4–5 minutes per side, until slightly charred and tender.
4. Meanwhile, mix sour cream, lime juice, chili powder, and a pinch of salt in a small bowl to make the lime crema.
5. Warm tortillas on the grill for 1–2 minutes.
6. Assemble tacos by placing a few strips of grilled squash on each tortilla, followed by avocado slices and a drizzle of lime crema.
7. Garnish with fresh cilantro before serving.

These tacos are the ultimate summer meal—light, fresh, and full of vibrant flavors.

The creamy avocado contrasts beautifully with the smoky squash, while the lime crema brings it all together with a zesty punch. You can easily customize this recipe by adding your favorite taco toppings like salsa, cheese, or jalapeños.

Grilled Squash and Pesto Skewers

These grilled squash and pesto skewers are packed with flavor and incredibly easy to prepare. The fresh basil pesto infuses the squash with a fragrant, garlicky richness that’s perfect for summer grilling.

This recipe is a crowd-pleaser and works beautifully as an appetizer or side dish.

Ingredients:

• 3 medium zucchini, sliced into thick rounds
• 2 yellow squash, sliced into thick rounds
• ½ cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the grill to medium heat.
2. Toss the zucchini and yellow squash slices with olive oil, salt, pepper, and ¼ cup of pesto.
3. Thread the squash slices (and optional cherry tomatoes) onto skewers.
4. Grill the skewers for 5–6 minutes per side, or until squash is tender and grill marks appear.
5. Remove from the grill and drizzle with the remaining pesto.
6. Garnish with fresh basil leaves before serving.

These skewers are bursting with aromatic basil and smoky, grilled squash.

The pesto adds a rich, herby depth that elevates the dish, making it a perfect pairing for grilled meats or a refreshing vegetarian option on its own.

Grilled Summer Squash with Balsamic Glaze and Toasted Pine Nuts

This recipe combines the savory smokiness of grilled summer squash with the rich sweetness of balsamic glaze and the crunch of toasted pine nuts.

It’s an elegant side dish that’s perfect for any summer gathering and pairs wonderfully with grilled meats or as a light, satisfying appetizer.

Ingredients:

• 3 medium zucchini, sliced into ½-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• ¼ cup toasted pine nuts
• Fresh basil, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush zucchini slices with olive oil and season with salt and pepper.
3. Grill zucchini for about 3–4 minutes per side, or until grill marks appear and squash is tender.
4. While the zucchini is grilling, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 3–5 minutes, or until the mixture thickens into a glaze.
5. Arrange grilled zucchini on a platter and drizzle with the balsamic glaze.
6. Sprinkle with toasted pine nuts and garnish with fresh basil leaves before serving.

This dish is a perfect combination of smoky, sweet, and nutty flavors.

The balsamic glaze gives the squash a rich, tangy finish, while the toasted pine nuts add a satisfying crunch. It’s a beautiful side dish that’s as visually appealing as it is delicious.

Grilled Squash with Lemon-Garlic Butter

This grilled summer squash is cooked with a luscious lemon-garlic butter that makes each bite bursting with flavor.

The savory richness of the butter enhances the mild flavor of the squash, and the squeeze of fresh lemon juice adds a refreshing tang. It’s a simple, yet indulgent dish that’s perfect for a summer meal.

Ingredients:

• 3 medium yellow squash, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush squash slices with olive oil and season with salt and pepper.
3. Grill squash for 4–5 minutes per side, until slightly charred and tender.
4. In a small bowl, combine melted butter, minced garlic, lemon juice, and lemon zest.
5. Once squash is grilled, drizzle with the lemon-garlic butter and toss gently to coat.
6. Garnish with fresh chopped parsley before serving.

This recipe is the definition of simple indulgence. The lemon-garlic butter enhances the delicate flavor of the squash, creating a rich, zesty side dish that pairs well with grilled fish, chicken, or even as a light vegetarian option.

It’s the perfect balance of richness and freshness, making it an easy but impressive choice for any meal.

Grilled Squash and Chickpea Patties

These hearty grilled squash and chickpea patties are a great way to enjoy summer squash in a completely new way.

Blended with chickpeas, garlic, and herbs, these patties are perfect for grilling and make a fantastic vegetarian option for burgers, or a delicious snack on their own.

Ingredients:

• 3 medium zucchini, grated
• 1 can (15 oz) chickpeas, drained and mashed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 egg
• ½ cup breadcrumbs
• 1 tsp cumin
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions:

1. Preheat your grill to medium heat.
2. In a large bowl, combine grated zucchini, mashed chickpeas, onion, garlic, parsley, mint, egg, breadcrumbs, cumin, salt, and pepper. Mix until fully combined.
3. Form the mixture into small patties (about 4–6 patties).
4. Brush each patty with olive oil and place them on the grill.
5. Grill patties for 4–5 minutes per side, or until golden brown and crispy on the outside.
6. Serve the patties with a dollop of yogurt or tzatziki and a sprinkle of fresh herbs.

These patties are bursting with fresh, herby flavors and make for a hearty and healthy vegetarian option.

The chickpeas give them a satisfying texture, while the zucchini adds a light, refreshing element. The smoky grill marks make these patties irresistible, and they pair beautifully with a tangy sauce like tzatziki or a fresh salad.

Grilled Squash and Pineapple Skewers with Honey-Lime Glaze

These sweet and savory grilled squash and pineapple skewers are bursting with tropical flavors.

The natural sweetness of the pineapple pairs beautifully with the smoky squash, all glazed with a tangy honey-lime sauce that adds a fresh zest to this dish. Perfect for a summer BBQ or as a unique side dish.

Ingredients:

• 2 medium yellow squash, sliced into 1-inch rounds
• 1 cup fresh pineapple, cut into 1-inch chunks
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp honey
• 1 tbsp lime juice
• ½ tsp chili powder
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the squash and pineapple chunks with olive oil, salt, and pepper.
3. Thread the squash and pineapple onto skewers, alternating between the two.
4. Grill the skewers for about 3–4 minutes per side, until the squash is tender and the pineapple is slightly caramelized.
5. While grilling, whisk together the honey, lime juice, and chili powder in a small bowl.
6. Once the skewers are done, drizzle with the honey-lime glaze and garnish with fresh cilantro.

These skewers are a fun and flavorful way to combine savory and sweet in a light, tropical-inspired dish.

The honey-lime glaze adds a lovely brightness, while the grilled pineapple enhances the natural sweetness of the squash. It’s a perfect dish for a summer get-together or as a unique side to any grilled protein.

Grilled Squash and Sausage Stuffed Portobello Mushrooms

These grilled squash and sausage-stuffed mushrooms are a savory, hearty option that works beautifully as a main dish or appetizer.

The rich, meaty sausage complements the tender grilled squash, all tucked into a portobello mushroom cap for a deliciously earthy and smoky flavor profile.

Ingredients:

• 2 large portobello mushroom caps, stems removed
• 2 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 lb Italian sausage (or any preferred sausage), casing removed
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat your grill to medium heat.
2. Brush the mushroom caps with olive oil and season with salt and pepper.
3. Grill the mushroom caps for 3–4 minutes on each side until tender and grill marks appear.
4. While grilling the mushrooms, heat a skillet over medium heat and brown the sausage. Once cooked through, remove from the pan and set aside.
5. In the same skillet, sauté the diced zucchini and squash until just tender, about 3–4 minutes.
6. Combine the cooked sausage, zucchini, and squash in a bowl. Add breadcrumbs, Parmesan, and fresh basil. Mix well.
7. Stuff each mushroom cap with the sausage and squash mixture, packing it in tightly.
8. Return the stuffed mushrooms to the grill and cook for another 4–5 minutes, until the stuffing is heated through and the tops are slightly golden.

These stuffed mushrooms offer a fantastic combination of textures and flavors.

The richness of the sausage and the slight sweetness of the grilled squash contrast beautifully with the earthy mushrooms. Perfect for a satisfying meal on a warm evening, these mushrooms are sure to impress guests or make a great addition to your grilling repertoire.

Grilled Squash and Pesto Pizza

A grilled pizza featuring grilled squash is a perfect way to combine smoky, cheesy goodness with the freshness of summer veggies.

This pesto-based pizza is light and herbaceous, with grilled squash adding a wonderful texture and sweetness to the crust. It’s a perfect dish for a casual summer dinner or a fun outdoor meal with friends and family.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 medium zucchini, thinly sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup pesto sauce (store-bought or homemade)
• 1 cup mozzarella cheese, shredded
• 1 tbsp fresh basil, chopped (for garnish)
• 1 tbsp Parmesan cheese, grated (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Roll out the pizza dough on a lightly floured surface. Brush both sides of the dough with olive oil and season with salt and pepper.
3. Place the pizza dough on the grill and cook for 2–3 minutes, until grill marks appear and the bottom is slightly crispy.
4. Flip the dough and spread the pesto sauce over the grilled side of the pizza.
5. Layer the sliced zucchini on top of the pesto sauce, then sprinkle with mozzarella cheese.
6. Close the grill lid and cook for an additional 4–5 minutes, until the cheese is melted and the crust is golden.
7. Remove from the grill and garnish with fresh basil and grated Parmesan before serving.

This grilled squash pesto pizza combines the smokiness of the grilled dough with the creamy mozzarella and the fresh, herbal flavors of pesto.

The grilled squash adds a unique twist, making this pizza feel both light and satisfying. It’s a fun way to bring together pizza and fresh summer produce for a meal that’s both easy and full of flavor.

Grilled Squash and Bacon-Wrapped Asparagus Bundles

Grilled squash paired with crispy bacon-wrapped asparagus is the perfect combination of smoky, savory, and slightly sweet flavors.

The grilled squash adds a delicate, charred flavor that contrasts beautifully with the crunchy bacon and fresh asparagus. These bundles make a perfect side dish for any BBQ or summer dinner.

Ingredients:

• 3 medium zucchini, sliced into thick rounds
• 1 bunch asparagus, trimmed
• 6 slices of bacon
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp fresh thyme, chopped (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Wrap 4-5 asparagus spears with a slice of bacon, securing the ends with toothpicks if necessary. Repeat until all asparagus is wrapped.
3. Brush the zucchini slices with olive oil and season with salt, pepper, and garlic powder.
4. Grill the bacon-wrapped asparagus for about 5-7 minutes per side until the bacon is crispy and the asparagus is tender.
5. Grill the zucchini slices for 3–4 minutes per side until lightly charred and tender.
6. Arrange the bacon-wrapped asparagus and grilled zucchini on a platter, garnish with fresh thyme, and serve.

These bundles are a delicious blend of smoky bacon, tender asparagus, and sweet squash, creating a perfect balance of textures and flavors.

The zucchini adds a refreshing touch to the rich, crispy bacon, making it an unforgettable side dish that will impress at any meal.

Grilled Squash and Goat Cheese Salad with Lemon Vinaigrette

This grilled squash and goat cheese salad is a light yet satisfying dish, perfect for those warm summer days.

The smoky grilled squash, paired with creamy goat cheese and a tangy lemon vinaigrette, creates a refreshing and flavorful salad that’s perfect as a side or a light main course.

Ingredients:

• 3 medium yellow squash, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 oz goat cheese, crumbled
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 3 tbsp olive oil (for dressing)
• 1 tbsp honey
• ¼ cup toasted walnuts (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the squash slices with olive oil, salt, and pepper.
3. Grill the squash for 3–4 minutes per side until tender and grill marks appear.
4. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, honey, salt, and pepper to make the vinaigrette.
5. In a large bowl, toss the mixed greens with half of the lemon vinaigrette.
6. Plate the salad and top with grilled squash slices, crumbled goat cheese, and toasted walnuts.
7. Drizzle with the remaining lemon vinaigrette and serve.

This salad is light yet packed with flavor, offering the creaminess of goat cheese and the earthy taste of grilled squash, balanced by the acidity of the lemon vinaigrette.

The toasted walnuts add an extra crunch, making this salad the perfect accompaniment to any grilled meat or as a standalone vegetarian dish.

Grilled Squash and Shrimp Skewers with Garlic Butter

These grilled squash and shrimp skewers are a perfect fusion of tender, smoky squash and juicy shrimp, all topped with a luscious garlic butter sauce.

The shrimp cook quickly on the grill, while the squash adds a mild, slightly sweet flavor that complements the shrimp’s savory taste.

Ingredients:

• 2 medium zucchini, cut into thick rounds
• 12 large shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 garlic cloves, minced
• 4 tbsp unsalted butter, melted
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini slices and shrimp with olive oil, salt, and pepper.
3. Thread the zucchini and shrimp alternately onto skewers.
4. Grill the skewers for about 2–3 minutes per side until the shrimp are pink and opaque, and the zucchini is tender and slightly charred.
5. While grilling, mix together the melted butter, minced garlic, and lemon juice.
6. Once the skewers are done, drizzle them with the garlic butter sauce and sprinkle with fresh parsley.

These skewers offer a delicious combination of flavors—sweet and smoky zucchini paired with juicy shrimp, all elevated by the rich garlic butter.

The lemon juice adds a fresh, zesty kick, making these skewers an irresistible dish that will be a hit at any cookout.

Grilled Squash and Bell Pepper Fajitas

Grilled squash and bell pepper fajitas bring vibrant colors and bold flavors to your table.

The smoky, charred vegetables pair wonderfully with savory fajita seasoning and are wrapped in soft tortillas, making this a perfect dish for a casual dinner or BBQ. Add some guacamole and sour cream for an extra touch of creaminess.

Ingredients:

• 2 medium zucchini, sliced into strips
• 2 bell peppers (any color), sliced into strips
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 small flour tortillas
• 1 tbsp fresh cilantro, chopped
• Optional: Guacamole, sour cream, and salsa for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini and bell peppers with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Grill the vegetables for 4–5 minutes per side, or until they’re tender and have nice grill marks.
4. Warm the flour tortillas on the grill for 1-2 minutes until soft.
5. Once the vegetables are grilled, remove from the grill and slice them into smaller pieces.
6. Assemble the fajitas by placing the grilled vegetables on the tortillas and topping with fresh cilantro.
7. Serve with guacamole, sour cream, and salsa on the side for a complete meal.

These fajitas are a fun and colorful way to enjoy the smoky flavor of grilled squash and bell peppers.

The combination of spices adds depth, while the fresh cilantro and creamy toppings bring everything together. Perfect for a light meal with a flavorful punch!

Grilled Summer Squash and Ricotta Crostini

Grilled summer squash makes an elegant topping for crispy crostini in this simple yet tasty appetizer.

The richness of ricotta cheese complements the smoky flavor of the squash, and a drizzle of honey adds a touch of sweetness. It’s a great starter for any summer gathering.

Ingredients:

• 3 medium zucchini or yellow squash, thinly sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 small baguette, sliced into 1-inch rounds
• 1/2 cup ricotta cheese
• 1 tbsp honey
• 1 tbsp fresh basil, chopped
• 1 tsp lemon zest

Instructions:

1. Preheat your grill to medium heat.
2. Brush the squash slices with olive oil and season with salt and pepper.
3. Grill the squash slices for 2-3 minutes per side until they are tender and have grill marks.
4. While the squash is grilling, toast the baguette slices on the grill for 1–2 minutes until golden brown and crispy.
5. Spread a small amount of ricotta cheese on each toasted baguette slice.
6. Top with the grilled squash, drizzle with honey, and sprinkle with fresh basil and lemon zest.
7. Serve immediately and enjoy!

These grilled crostinis are a delightful blend of savory and sweet flavors.

The creamy ricotta, smoky grilled squash, and honey drizzle create a unique and sophisticated appetizer that will surely be a hit at your next gathering. The lemon zest adds a fresh kick that ties the dish together beautifully.

Grilled Squash and Chickpea Salad with Tahini Dressing

This grilled squash and chickpea salad with tahini dressing is a healthy and filling option for those looking for a light but satisfying meal.

The smoky grilled squash pairs wonderfully with the creamy chickpeas and the nutty tahini dressing, creating a flavorful salad that’s perfect for a summer lunch or light dinner.

Ingredients:

• 2 medium zucchini, sliced into thick rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil (for the dressing)
• 1/4 cup fresh parsley, chopped
• 1 tbsp pomegranate seeds (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini slices with olive oil, salt, pepper, cumin, and smoked paprika.
3. Grill the zucchini for 3–4 minutes per side, until tender and slightly charred.
4. In a large bowl, toss the grilled zucchini with the chickpeas.
5. In a small bowl, whisk together the tahini, lemon juice, and olive oil to make the dressing. Add a little water to thin it out, if necessary.
6. Drizzle the tahini dressing over the squash and chickpeas, and toss to combine.
7. Garnish with fresh parsley and pomegranate seeds before serving.

This salad is a wonderful balance of smoky, creamy, and fresh flavors.

The tahini dressing gives the dish a rich, nutty flavor that complements the tender squash and chickpeas perfectly. It’s an excellent choice for a nutritious summer meal that’s both light and filling.

Grilled Squash and Tomato Skewers with Pesto

Grilled squash and juicy tomatoes come together beautifully on skewers with a drizzle of vibrant pesto. These skewers make a fantastic side dish or appetizer and are packed with fresh, summery flavors.

The grilled squash adds a smoky depth that complements the tangy sweetness of the tomatoes, all elevated by the aromatic pesto sauce.

Ingredients:

• 2 medium zucchini, sliced into thick rounds
• 1 pint cherry tomatoes, whole
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp pesto sauce (store-bought or homemade)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini slices and cherry tomatoes with olive oil, salt, and pepper.
3. Thread the zucchini and tomatoes onto skewers, alternating between the two.
4. Grill the skewers for 3–4 minutes per side, until the zucchini is tender and the tomatoes are lightly charred.
5. Drizzle the grilled skewers with pesto sauce and garnish with fresh basil before serving.

These skewers are a vibrant, flavorful combination of smoky, grilled vegetables and bright, herby pesto.

The fresh basil adds an extra touch of aroma, making them the perfect side dish or appetizer to serve at any summer event. Simple, fresh, and delicious!

Grilled Squash and Ricotta Stuffed Chicken

This grilled squash and ricotta stuffed chicken is an impressive, flavorful dish that combines tender grilled chicken with a savory squash and ricotta filling.

It’s a perfect way to enjoy summer squash in a main course, with the creamy ricotta adding a rich contrast to the smoky grilled chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchini, grated
• ½ cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove, minced
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Butterfly the chicken breasts to create a pocket for stuffing.
3. In a bowl, combine the grated zucchini, ricotta, Parmesan, minced garlic, salt, and pepper. Mix until well combined.
4. Stuff each chicken breast with the zucchini and ricotta mixture, securing with toothpicks if necessary.
5. Brush the chicken breasts with olive oil and season with salt and pepper.
6. Grill the chicken for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
7. Remove from the grill and garnish with fresh basil before serving.

This grilled chicken dish offers a wonderful blend of smoky, savory, and creamy flavors.

The ricotta filling adds richness, while the grilled chicken keeps it light and flavorful. It’s an ideal main course for a summer dinner, especially when paired with a simple side salad.

Grilled Squash and Quinoa Stuffed Bell Peppers

These grilled squash and quinoa stuffed bell peppers are a nutritious and satisfying dish, perfect for a light yet filling meal.

The smoky grilled squash and quinoa filling create a hearty base, while the bell peppers bring a pop of sweetness and color to the dish. It’s a great vegetarian option that can be served as a main or side dish.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 2 medium zucchini, diced
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the diced zucchini with olive oil, cumin, chili powder, salt, and pepper.
3. Grill the zucchini for 3–4 minutes per side, until tender and slightly charred.
4. In a large bowl, combine the grilled zucchini, cooked quinoa, black beans, and cilantro.
5. Stuff each bell pepper with the quinoa and zucchini mixture, pressing down gently to pack it in.
6. Place the stuffed peppers on the grill and cook for 10–12 minutes, or until the peppers are tender.
7. If desired, sprinkle the tops with shredded cheese during the last 2 minutes of grilling.
8. Serve hot, garnished with extra cilantro if desired.

These stuffed bell peppers are a colorful, hearty meal packed with healthy ingredients.

The grilled squash adds a smoky depth to the quinoa and black bean filling, making them a satisfying and flavorful choice. Whether served on their own or as part of a larger meal, they’re sure to be a crowd-pleaser.

Grilled Squash and Avocado Tacos

These grilled squash and avocado tacos are a fresh, light, and flavorful way to enjoy summer squash.

The smoky squash pairs perfectly with creamy avocado and a zesty lime dressing, all wrapped in soft tortillas. It’s an easy and delicious vegetarian taco option that can be served for lunch or dinner.

Ingredients:

• 2 medium zucchini, sliced into thin rounds
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe avocado, sliced
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 tsp chili powder
• 8 small corn tortillas
• Optional toppings: crumbled feta, hot sauce, or sour cream

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini slices with olive oil, salt, and pepper.
3. Grill the zucchini for 2-3 minutes per side, until tender and slightly charred.
4. While the squash grills, warm the corn tortillas on the grill for about 1 minute on each side.
5. Once the zucchini is done, assemble the tacos by layering the grilled zucchini and avocado slices on each tortilla.
6. Drizzle with lime juice, sprinkle with fresh cilantro, and add chili powder for an extra kick.
7. Top with your choice of optional toppings like crumbled feta, hot sauce, or sour cream.

These tacos are light, refreshing, and packed with flavor. The grilled squash gives them a savory, smoky base, while the creamy avocado adds richness and texture.

The lime and cilantro bring a burst of freshness, making these tacos perfect for a summer meal.

Grilled Squash and Goat Cheese Flatbread

This grilled squash and goat cheese flatbread is a quick and easy dish that’s perfect for a summer appetizer or light dinner.

The smoky grilled squash combined with tangy goat cheese and fresh herbs creates a delicious flatbread that’s crispy on the outside and creamy on the inside.

Ingredients:

• 1 pizza dough or flatbread (store-bought or homemade)
• 2 medium zucchini, thinly sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup goat cheese, crumbled
• 1 tbsp fresh rosemary, chopped
• 1 tbsp honey (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Roll out the pizza dough or flatbread on a lightly floured surface.
3. Brush both sides of the dough with olive oil and season with salt and pepper.
4. Grill the dough for about 2-3 minutes per side, until grill marks appear and it starts to crisp up.
5. While the flatbread grills, toss the zucchini slices with olive oil, salt, and pepper, and grill them for 2-3 minutes on each side until tender and slightly charred.
6. Once the flatbread is done, remove it from the grill and spread a thin layer of crumbled goat cheese on top.
7. Arrange the grilled zucchini slices on top and sprinkle with fresh rosemary.
8. Optionally, drizzle with a little honey for a sweet touch before serving.

This flatbread is a perfect combination of smoky, creamy, and herby flavors.

The tangy goat cheese and grilled zucchini bring an earthy richness, while the honey adds a hint of sweetness. It’s a simple yet elegant dish that’s sure to impress.

Grilled Squash and Bacon-Stuffed Sweet Potatoes

These grilled squash and bacon-stuffed sweet potatoes are a hearty, flavorful dish that makes for a perfect main course.

The sweetness of the grilled squash complements the savory bacon and the natural sweetness of the roasted sweet potatoes, creating a filling meal that’s packed with nutrients.

Ingredients:

• 4 medium sweet potatoes
• 2 medium zucchini, diced
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp smoked paprika
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Pierce the sweet potatoes with a fork and wrap them in aluminum foil.
3. Grill the sweet potatoes for 30-40 minutes, turning occasionally, until they are tender.
4. While the sweet potatoes cook, heat olive oil in a skillet over medium heat and sauté the diced zucchini with salt, pepper, and smoked paprika for 5-7 minutes until tender.
5. Once the sweet potatoes are done, cut a slit down the center and fluff the insides with a fork.
6. Stuff the sweet potatoes with the sautéed zucchini and crumbled bacon.
7. Top with shredded cheddar cheese (optional) and return the sweet potatoes to the grill for 2-3 minutes, just to melt the cheese.
8. Serve warm.

These stuffed sweet potatoes are a perfect balance of flavors—smoky, savory, and slightly sweet.

The bacon and zucchini filling is hearty and satisfying, while the sweet potato provides a comforting base. It’s a wholesome, flavorful dish that works as a main or side.