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Tender, Grilled yellow squash, grilled to perfection and drizzled with a bright lemon chive vinaigrette is side dish that you’ll make all summer long! Fresh vegetables are easy to grill and once you taste the flavor, you’ll be hooked.
Last week I stopped by a local farm stand to pick up some fresh strawberries and ended up finding the first squash crop of the season! I can never resist fresh squash, whether it’s grilled, fried, sauteed with onions or made into a casserole, I’m a big fan.
Since the squash I picked up was the first of the season, it was more like baby squash. So I decided to grill them and add an extra kick of flavor with a lemon chive vinaigrette. The bright sweetness of the squash with the smokiness from the grill is delicious, but adding a zesty vinaigrette really takes this dish to the next level.
I like to grill the squash just long enough to keep them a little crunchy on the inside with a soft, luscious exterior. If you wanted to, you could even make grilled zucchini and squash. Once you’ve added the flavors of lemon, garlic, and chives, you’ll be tasting summer with every bite!
Ingredients Needed To Make This Grilled Squash Recipe
For the Grilled Squash
- Yellow Squash
- Canola oil
- Salt and pepper
For the Vinaigrette
- Extra virgin olive oil
- Fresh lemon juice
- Lemon zest
- Salt and pepper
How to Make Grilled Squash
- Preheat grill to high. Slice squash in half.
- Place in a shallow dish and drizzle with canola oil, sprinkle with salt and pepper and let sit for 10 minutes.
- While squash is marinating, make vinaigrette by adding all ingredients into a mason jar then gently shake to mix. Grill squash on medium-high heat for 4-5 minutes per side then remove from heat and drizzle with vinaigrette. Serve and enjoy.
People Often Ask…
You have to think about squash and zucchini like squares and rectangles; all rectangles are squares but not all squares are rectangles, just like all zucchini are squash but not all squash are zucchini. Squash is a broad produce ‘family’ with zucchini being a ‘cousin’ of yellow squash.
Honestly, it’s completely up to you! I used smaller squash for this dish so I just cut them in half lengthwise. But, you could grill squash in quarters, rounds, planks, or on a bias, diagonally.
Personally, I never peel my squash before grilling it. I like the way that the outside of the squash gets softer and the inside still has a slight crunch to it. That being said, if you want to peel your squash before grilling it you absolutely can, it’s all about personal preference.
I like to grill the squash just long enough to keep them a little crunchy on the inside with a soft, luscious exterior. Usually I’ll grill the squash for about 5 minutes on each side, 10 minutes in total, or until the squash gets those beautiful grill marks.
What To Serve With Grilled Summer Squash
- Grilled Lemon Chicken
- The Best Creamy Coleslaw
- Grilled Pork Tenderloin
- Best Caprese Pasta Salad
- Crock Pot Chicken Thighs
- Preheat grill to high.
- Slice squash in half lengthwise.
- Place in a shallow dish and drizzle with canola oil, sprinkle with salt and pepper.
- Let marinate for 10 minutes.
- While squash is marinating, make vinaigrette by adding all ingredients into a mason jar then gently shake to mix.
- Grill squash on medium-high heat for 4-5 minutes per side (6-7 minutes if large squash.)
- Remove from heat and drizzle with dressing.