Grilled Summer Squash with Feta

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It's about that time of the year when my mom starts calling and sending pictures of the 2394823458029 zucchini that she harvests on a daily basis. Zucchini season is here and I know it can be a little overwhelming. Like what on earth are we all supposed to do with those MASSIVE summer squashes?!? I've figured out an easy solution: Grilled Summer Squash.

Grilled Summer Squash with Feta and a Lemon Vinaigrette


 

Why I Love This Recipe

There comes a point every summer when we’re all up to our ears in zucchini and yellow summer squash. And one can only eat zucchini bread, zucchini salad, roasted zucchini with burrata or fritters so many days in a row… So I came up with this super-simple preparation, which is really the quintessential summer side. I throw the tender veggies on the grill for a quick sear, toss in some fresh feta and fresh herbs, and drizzle the whole shebang with Lemon-Champagne Vinaigrette. Grilled Summer Squash is ready to go! 

I've been making this Grilled Summer Squash on both my regular Weber Kettle and my Searwood which is more like a smoker and let me tell you - you can't go wrong with either!

Close up of Grilled Summer Squash

Ingredients & Substitutions

  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Zucchini
  • Yellow squash
  • Red Onion (optional)
  • Patty pan squash cut in half
  • Feta cheese - It's so important that you buy the the sheet of feta that come in the brine versus the pre-crumbled kind—it’ll change your life. They're available at all grocery stores - right by the burrata and fresh mozzarella. Just grab a container, take a sheet of feta out the brine and then crumble it up as needed. It's the easiest swap from the pre-crumbled kind and it will make all the difference in the world! Promise. 
  • Fresh Mint
  • Fresh Basil
  • Lemon
  • Champagne Vinegar or Red Wine Vinegar
  • Garlic
  • Shallot
  • Full ingredient list is below along with specific measurements

How to Make

Preheat a grill over medium-high heat. Combine the first 7 ingredients in a bowl; toss well to coat. Arrange squash in a single layer on the grill and grill for 5 minutes total, turning halfway through.

Once grill marks appear on both sides and the squash is cooked, remove from the grill and transfer to a serving platter. Slice the zucchini and yellow squash into 1 inch pieces. Crumble the sheet of feta on top of the Grilled Summer Squash, sprinkle with fresh mint and basil leaves and drizzle with the vinaigrette. Adjust salt and pepper as needed and serve immediately.

Tips & Tricks

Choose the Right Squash

  • Variety: Use zucchini, yellow squash, or pattypan squash.
  • Size: Pick smaller to medium-sized squash as they are more tender and less watery.

Preheat the Grill

  • Temperature: Preheat your grill to medium-high heat (around 400-450°F). This ensures a good sear for the Grilled Summer Squash without turning the squash mushy.

Seasoning

  • Oil: Lightly brush the squash with olive oil to prevent sticking and enhance flavor.
  • Seasonings: Sprinkle with salt, pepper, garlic powder, or your favorite herbs. A squeeze of lemon juice or a dash of balsamic vinegar can add brightness.

Grill Properly

  • Timing: Grill the squash for about 3-4 minutes per side. You want nice grill marks and a tender but firm texture.
  • Don’t Overcrowd: Leave space between the slices to ensure even cooking and browning.

Watch for Doneness

  • Texture: The squash should be tender but still have some bite. Overcooking will make it mushy.

Enhance with Toppings

  • Cheese: Consider sprinkling with Parmesan or feta cheese right after grilling.
  • Herbs: Fresh herbs like basil, mint, or parsley can add a fresh flavor.

FAQ's

Are you supposed to peel summer squash before cooking?

No, you do not need to peel summer squash before cooking.

Is there a difference between summer squash and yellow squash?

Yes, there is a difference. Summer squash (zucchini) and yellow squash are two distinct varieties but in the same family!

Similar Recipes

Grilled Summer Squash

Author: Gaby Dalkin
5 from 4 votes
What to do with all that summer squash - make this Grilled Summer Squash with feta and the brightest most delicious vinaigrette!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 medium zucchini cut in half lengthwise
  • 2 medium yellow squash cut in half lengthwise
  • 1 red onion cut into 8 wedges
  • 8 patty pan squash cut in half
  • 1 sheet Feta cheese
  • Fresh Mint
  • Fresh Basil

For the Lemon Champagne Vinaigrette

  • 1 lemon juiced
  • 2 tablespoons champagne vinegar
  • cup olive oil
  • 2 cloves garlic finely chopped
  • 1 shallot finely chopped
  • kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Preheat a grill over medium-high heat. Combine the first 7 ingredients in a bowl; toss well to coat. Arrange squash in a single layer on the grill and grill for 5 minutes total, turning halfway through.
  • Once grill marks appear on both sides and the squash is cooked, remove from the grill and transfer to a serving platter. Slice the zucchini and yellow squash into 1 inch pieces. Crumble the sheet of feta on top, sprinkle with fresh mint and basil leaves and drizzle with the vinaigrette. Adjust salt and pepper as needed and serve immediately.

Notes

Make sure and have the grill HOT so you get beautiful grill lines.

Nutrition Information

Calories: 253kcal | Carbohydrates: 18g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 519mg | Potassium: 833mg | Fiber: 5g | Sugar: 10g | Vitamin A: 799IU | Vitamin C: 75mg | Calcium: 123mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

14 Comments

  1. 5 stars
    Made this tonight. Was delicious. Added grilled chicken thighs to add some meat to it. Will definitely make this again!

  2. My squash is growing beautifully, thank you. Since I have an herb garden, I am always looking of new ways to incorporate them in my menu. As soon as I can harvest the squash, I will make this recipe.

  3. I'm a tiny bit confused about the recipe instructions. Is the pattypan squash not supposed to be tossed with the zucchini and yellow squash at the beginning? Should I cut the zucchini/yellow squash into medallions before/after grilling, or are they served as full zucchini halves?

    1. good call!! I accidentally deleted a line in the recipe when inputting it! It's fixed now 🙂

  4. This salad was very delicious such a great combination of flavors. I had a question I kept trying to see where the red onion came in so I grilled the onions and it was great.

  5. I never buy crumbled feta. But I get mine at a large International market in the deli. Less expensive and very tasty!!

5 from 4 votes

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