Tillie Doyle
Grilled zucchini and squash is a delicious and healthy side dish that can complement a variety of main courses. It is perfect for summer cookouts and can be prepared on both outdoor grills and indoor grill pans. The key to achieving the perfect grill marks and tender texture is to cut the zucchini and squash into uniform slices or rounds, ensuring they are not too thin to avoid sogginess. Before grilling, coat the vegetables with a flavourful mixture of olive oil, herbs, and seasonings like garlic powder, salt, and pepper. Place them directly on the grill grates or use a grill basket to prevent any pieces from falling through. Cook until grill marks appear, then flip and cook until both sides are charred and the vegetables are tender but still slightly firm. Finish with a squeeze of lemon juice for a refreshing touch.
Grilling Squash and Zucchini on a Veggie Pan
| Characteristics | Values |
|---|---|
| Ingredients | Zucchini, Squash, Olive Oil, Butter, Garlic Powder, Salt, Pepper, Lemon, Herbs, Spices, Feta Cheese |
| Preparation | Slice zucchini and squash into rounds or medallions, toss with oil, butter, and seasonings, place in a grill basket or directly on a veggie pan |
| Cooking | Preheat the veggie pan to medium or high heat, cook zucchini and squash for 3-4 minutes on each side until tender and charred, squeeze lemon juice over the grilled vegetables |
| Serving | Grilled zucchini and squash is a simple and tasty side dish that pairs well with meat, fish, or plant-based proteins |
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What You'll Learn
Preparing the grill pan
First, heat your grill pan to high heat. Use a grill pan with ridges for the best results. While the pan is heating up, prepare your zucchini and squash by slicing them into 1/4-inch to 1/2-inch thick rounds or medallions. Keep the pieces small, about 1-2 inches thick. If your vegetables are thicker, cut them in half or quarters lengthwise before slicing. You can also use a mandolin to get uniform strips, but be careful to use a cut-resistant glove for safety.
Once your grill pan is hot, it's time to oil it. Use a high-heat-resistant oil like grapeseed oil. Pour a small amount of oil onto a balled-up paper towel and use grill tongs to rub it along the grill pan grates. Alternatively, you can use a grill basket or a large piece of foil on top of the grill pan to prevent the vegetables from sticking.
Now you're ready to place the zucchini and squash slices in the hot grilled pan. For even cooking, ensure your slices are the same thickness. Cook the vegetables for 3-4 minutes, shaking the pan or stirring the veggies occasionally. Then, flip them and cook for another 2-3 minutes. For softer zucchini, you can grill for an additional 2 minutes. Keep an eye on your vegetables to avoid overcooking them, as no one likes mushy zucchini!
Finally, remove the zucchini and squash from the grill pan when they are fork-tender or cooked to your desired doneness. You should see some nice grill marks on both sides. Now your grilled zucchini and squash are ready to be seasoned and served!
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Slicing the zucchini and squash
Firstly, select medium-sized zucchini with shiny green skin, as very large zucchini tend to have less flavour. For squash, opt for small to medium-sized yellow squash, as they pair perfectly with zucchini and have a sweeter flavour and firmer texture, ideal for grilling.
When it comes to slicing, there are a few different techniques you can use. One popular method is to cut the zucchini and squash into rounds or medallions. Aim for a thickness of about 1/3" to 1/2" for each slice. This thickness ensures even cooking and prevents the vegetables from becoming soggy or sticking to the grill. Keep the pieces relatively small, with a maximum thickness of 1-2 inches. If your vegetables are thicker, cut them in half or quarters lengthwise before slicing into rounds.
Alternatively, you can create zucchini ribbons, although some may find this method more challenging to manage during the slicing and cooking process. Regardless of the shape you choose, it is essential to maintain uniformity in the thickness of your slices to ensure even cooking.
If you want to achieve perfect, uniform strips of zucchini, consider using a mandolin. Just be sure to wear a cut-resistant glove for safety.
Once you have your zucchini and squash slices, you can proceed to the next steps of coating them with oil and seasoning before placing them on the grill pan.
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Seasoning the vegetables
Seasoning is key to making grilled vegetables taste great. Before grilling, coat the zucchini and squash with olive oil, avocado oil, or butter. You can also add vinegar to the mix. Then, season with salt, pepper, garlic powder, and Italian seasoning. If you want to add a little heat, include some red pepper flakes.
After grilling, you can add a squeeze of lemon juice and garnish with fresh herbs. You can also add parmesan cheese, lemon zest, or balsamic vinegar reduction for extra flavour. If you're feeling indulgent, add some feta cheese during the last minute or two of grilling.
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Cooking the vegetables
First, preheat your grill pan to a medium or medium-high heat. While the grill pan is heating up, prepare your zucchini and squash. Cut the zucchini and squash into slices or rounds of about 1/4- to 1/2-inch thickness. Try to keep the pieces small and of uniform size so they cook evenly.
Next, place the sliced vegetables in a large bowl and drizzle with extra virgin olive oil. You can also add other seasonings at this stage, such as garlic powder, salt, pepper, and fresh herbs like parsley or basil. Toss the vegetables gently to ensure they are evenly coated.
When your grill pan is hot, it's time to add the vegetables. Place the zucchini and squash slices directly on the grill pan, or use a grill basket to prevent any pieces from falling through the grates. Cook the vegetables for 3-4 minutes on each side, or until grill marks form and the vegetables are tender but still have some bite. Be careful not to overcook the zucchini, as it can become mushy.
Once the vegetables are cooked to your desired doneness, remove them from the grill pan and season with salt and pepper to taste. For an extra flavour boost, squeeze some fresh lemon juice over the grilled zucchini and squash before serving.
Your grilled zucchini and squash are now ready to be enjoyed! This dish makes a delicious and healthy side that pairs well with a variety of main courses, from veggie burgers to grilled meat or fish.
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Serving the dish
Grilled zucchini and squash is a versatile dish that can be served as a side or incorporated into other recipes. Here are some ideas for serving this delicious vegetable combination:
As a Side Dish
Grilled zucchini and squash makes a wonderful side dish, especially during the summer months. It pairs well with various grilled meats, such as beef, pork, and chicken. You can also serve it alongside veggie burgers, black bean burgers, or vegan hot dogs for a vegetarian option. The dish's caramelized char and sweet squash flavours complement a variety of main courses.
With Other Grilled Vegetables
You can also serve grilled zucchini and squash as part of a larger grilled vegetable platter. Include vegetables like peppers, onions, and eggplant, or choose your favourites. Grilled vegetables can be a tasty and healthy option for a summer meal or side dish.
In Salads and Sandwiches
Leftover grilled zucchini and squash can be chopped up and added to salads or sandwiches for extra flavour and texture. They can be a great way to enhance the freshness and nutritional value of your lunch or picnic.
With Cheese
If you're grilling zucchini and squash in a grill pan on the stove, consider adding some feta cheese during the last minute or two of cooking. The melted cheese will add a creamy, salty dimension to the dish.
With Lemon and Herbs
Squeezing some fresh lemon juice over the grilled zucchini and squash just before serving can brighten up the flavours. You can also add chopped fresh herbs like parsley, basil, or mint for an extra burst of freshness.
Remember, grilled zucchini and squash is a versatile dish that can be adapted to your taste preferences and the occasion. Enjoy experimenting with different serving styles and combinations!
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Frequently asked questions
To grill squash and zucchini on a veggie pan, first heat your pan to high heat and oil it with a high heat-resistant oil like grapeseed oil. Next, slice your zucchini and squash into rounds or medallions that are about 1/4-inch to 1/2-inch thick. Place the slices in the pan and cook for 3-4 minutes. Flip the slices and cook for another 2-3 minutes. Finally, season to taste and serve.
There are many ways to season grilled zucchini and squash, but a popular option is to use a mixture of olive oil, garlic powder, salt, and pepper. You can also add fresh herbs like parsley or basil, and a squeeze of lemon juice. Another option is to use a store-bought or homemade Fish & Veggie Rub.
The total cooking time for grilled zucchini and squash is typically around 5-7 minutes. This includes cooking the slices for 3-4 minutes on the first side, and then flipping them and cooking for an additional 2-3 minutes. Keep in mind that thicker slices may require more cooking time.
