Grilled Summer Squash and Zucchini

Grilled Summer Squash and Zucchini with Cilantro Yogurt Sauce

Grilled summer squash and zucchini is simple summer cooking at its best. This version pairs the vegetables with a cilantro yogurt sauce made with fresh cilantro, scallions, jalapeño, and lemon juice. It's cool, herby, and just spicy enough to make the whole dish feel a little more special than your average summer side.

You can make the sauce a few days ahead and keep it in the fridge, which means this dish comes together even faster when you're ready to grill.

(Scroll down for tips on getting the best grill marks and a few easy variations.)

What Is Grilled Summer Squash and Zucchini?

Grilling summer squash and zucchini is one of the best and simplest ways to cook these vegetables. The heat of the grill draws out a natural sweetness and smokiness that roasting and sautéing don't quite replicate.

The cilantro scallion yogurt sauce alongside it adds a cool, herby contrast that sets it apart from plain grilled vegetables.

Why You'll Love This Grilled Summer Squash and Zucchini

• Only a handful of ingredients. Simple pantry staples and fresh summer vegetables are all you need.
• Cilantro yogurt sauce. Bright, spicy, and creamy, it doubles as a dip for vegetables or a spread for wraps and flatbreads.
• Make-ahead. The sauce can be made ahead and kept in the fridge. When it's time to eat, all you have to do is grill.
• Works indoors or out. No outdoor grill? A grill pan on the stovetop gives you the same char and grill marks.
• Dairy-free friendly. Use unsweetened dairy-free yogurt in the sauce and this dish is vegan too.

Ingredients for Grilled Summer Squash and Zucchini

For the grilled squash:

• Zucchini — Choose small to medium zucchini. Large zucchini tend to be seedy and spongy in the center, which affects both texture and flavor when grilled.
• Yellow squash —Choose squash similar in size to your zucchini for even cooking.
• Extra-virgin olive oil — Just enough to coat the vegetables lightly before grilling.
• Fine sea salt and black pepper — To season before grilling.

For the cilantro scallion yogurt sauce:

• Jalapeño — Start with a quarter of a small jalapeño and add more to taste. Remove the seeds for a milder sauce, or leave a few in for more heat.
• Fresh cilantro — About half a bunch, stems removed.
• Scallions — Both white and green parts. Reserve a small amount for garnish.
• Extra-virgin olive oil — Helps the sauce blend smoothly and adds richness.
• Fresh lemon juice — For brightness. Fresh is important here.
• Yogurt — Full-fat yogurt gives the best flavor and creamiest texture. Use regular or unsweetened dairy-free yogurt depending on your preference. Coconut milk yogurt works particularly well as a dairy-free option.
• Fine sea salt — To season.

How to Make Grilled Summer Squash and Zucchini

Step 1: Make the cilantro yogurt sauce

Add the jalapeño, cilantro, scallions, olive oil, lemon juice, and salt to the bowl of a mini food processor. Pulse until pesto-like in consistency. Stir into the yogurt and refrigerate until needed. The sauce can be made ahead. The longer it sits, the more the flavors meld.

Step 2: Prep the vegetables

Halve the zucchini and yellow squash lengthwise, then cut into 2-inch pieces. Toss with olive oil, salt, and pepper in a large bowl until lightly coated.

Step 3: Grill

Oil and preheat the grill to medium heat. Lay the squash pieces cut side down on the grill. Cook until just charred, about 3 to 4 minutes. Flip and continue grilling until tender, about 2 to 3 minutes more. Don't move the vegetables around too much, letting them sit undisturbed gives you better grill marks.

Step 4: Serve

Transfer the grilled summer squash and zucchini to a platter. Drizzle generously with the cilantro yogurt sauce, scatter over the reserved scallions, and serve with lemon wedges on the side.

Tips for the Best Grilled Summer Squash and Zucchini

• Use small to medium squash. They have better flavor, fewer seeds, and hold up better on the grill than large overgrown ones.
• Cut the pieces evenly. Similarly sized pieces cook at the same rate. Halve lengthwise first, then cut into 2-inch pieces for the best combination of surface area and even cooking.
• Preheat the grill properly. A hot grill is what gives you grill marks and caramelization. If the grill isn't hot enough, the vegetables steam instead of char.
• Don't overcrowd the grill. Give the pieces a little space so the heat can circulate and the vegetables char rather than steam.
• Use a grill pan indoors. A cast iron grill pan on medium-high heat works beautifully if you don't have an outdoor grill.

Variations

• Change the sauce. A simple yogurt mint sauce or dairy-free tzatziki also pairs beautifully with the grilled vegetables.
• Try different herbs. Swap the cilantro for fresh parsley or mint in the sauce if cilantro isn't your thing.
• Add more vegetables. Bell peppers, eggplant, and red onion all grill beautifully alongside the squash.
• Add cheese. A handful of crumbled feta scattered over the finished plate adds a salty, creamy element that works well with the cilantro sauce.