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Grilled Zucchini and Summer Squash with Walnut Gremolata

If you want a quick, flavorful summer vegetable side, try this grilled zucchini and squash. Right after the vegetables come off the grill, they’re tossed with a lemony walnut gremolata made from parsley, garlic and plenty of lemon. The result is a bright, herb-forward dish with nutty crunch and a hint of smoke from the grill — an ideal complement to many summer meals.

Grilled zucchini and squash on an oval serving plate.

Table of Contents

  • Why You’ll Love This Recipe
  • The Ingredients
  • How To Grill Zucchini and Yellow Squash
  • Serving
  • More Summer Squash Recipes
  • Grilled Zucchini and Squash with Walnut Gremolata Recipe

Why You’ll Love This Recipe

Fast, simple prep. Zucchini and yellow squash are easy to slice and cook, which makes this an effortless weeknight side or a last-minute addition to a backyard barbecue.

Bright, fresh flavor. The gremolata—parsley, lemon and garlic—adds acidity and herbal brightness that lift the natural sweetness of the grilled squash.

Versatile cooking methods. Use an outdoor grill for smoky char, or a stovetop grill pan if you’re cooking indoors. Both work beautifully.

The Ingredients

Ingredients including zucchini, yellow squash, parsley, walnuts, garlic, lemon, olive oil, salt and pepper.

You need just a few high-quality ingredients to make this dish sing:

  • Zucchini & yellow squash: Use both for color and texture, slicing lengthwise into 1/2-inch ribbons.
  • Parsley: Finely chopped so the herb distributes evenly throughout the gremolata.
  • Lemon: Zest and juice provide fragrance and bright acidity.
  • Walnuts: Toast briefly to intensify their flavor and add crunch to the gremolata.
  • Garlic: Minced or grated into a paste for a subtle, even garlic flavor.
  • Extra virgin olive oil: Use a good-quality oil for both grilling and the gremolata dressing.
  • Kosher salt and black pepper: Simple seasoning for the squash before grilling.

How To Grill Zucchini and Yellow Squash

Preheat a gas or charcoal grill, or warm a stovetop grill pan, to medium-high heat.

1. Make the gremolata. In a small bowl combine the chopped parsley, grated garlic, lemon zest and juice, chopped toasted walnuts and a tablespoon of olive oil. Stir to combine and taste for seasoning.

2. Prep the squash. Slice zucchini and yellow squash lengthwise into roughly 1/2-inch-thick ribbons. Toss them in a bowl with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper so each piece is lightly coated.

Gremolata stirred together in a bowl. Zucchini and squash tossed with olive oil, salt and pepper in a bowl.

3. Grill the squash. Place the slices on the hot grill or grill pan and cook about 2–3 minutes per side, until you see grill marks and the flesh is tender but still holds its shape.

4. Toss with gremolata. Transfer the grilled slices to a large bowl and gently toss with the walnut gremolata so the lemony-herb mixture coats the warm vegetables.

Grilled zucchini and yellow squash in a bowl. Grilled summer squash tossed with gremolata in a bowl.

Serving

This grilled zucchini and squash pairs well with Mediterranean-style mains and simple proteins. Serve alongside grilled fish, steak, chicken or shrimp. For vegetarian meals, it complements tofu skewers, pasta salads, roasted grains or a platter of roasted vegetables. The dish can be served warm, at room temperature or chilled.

More Summer Squash Recipes

Try these other summer-squash ideas for variety: grilled zucchini pasta with corn and mint pesto, a mixed-grill of zucchini, yellow squash and corn, a fresh zucchini and corn salad, grilled vegetable sandwiches, oven-roasted zucchini and squash, or parmesan roasted zucchini. Each uses the same seasonal produce in different preparations.

Grilled Zucchini and Squash with Walnut Gremolata

Tossed in a lemony walnut gremolata, this grilled zucchini and squash is a quick and easy summer vegetable side dish with bright herbal notes and nutty crunch.

Prep: 10 mins | Cook: 5 mins | Total: 15 mins | Servings: 4

Ingredients

For the gremolata

  • 3/4 cup parsley leaves, chopped
  • 1 lemon, zest and juice
  • 1 garlic clove, minced into a paste
  • 1/4 cup chopped toasted walnuts
  • 1 tablespoon olive oil

For the zucchini and squash

  • 2 pounds zucchini and yellow squash, cut 1/2-inch-thick lengthwise
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat a gas or charcoal grill or a stovetop grill pan over medium-high heat.
  2. To make the gremolata, stir together the parsley, garlic, lemon zest and juice, chopped toasted walnuts and 1 tablespoon olive oil in a small bowl. Adjust salt to taste.
  3. Toss the zucchini and squash with 1 tablespoon olive oil, salt and pepper in a large bowl so they are evenly coated.
  4. Grill the zucchini and squash for 2–3 minutes per side, until they have distinct grill marks and are tender.
  5. Transfer to a serving bowl and toss with the gremolata while still warm. Serve immediately or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little olive oil over low to medium heat, or chop and enjoy cold in a salad.

If you prefer roasting, dice the squash into 1/2-inch pieces, toss with oil, salt and pepper, spread in a single layer on a sheet pan and roast at 400°F (200°C) for 25–30 minutes until lightly browned. Then toss with the gremolata.

Nutrition (per serving)

Calories: 162 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 13 g | Fiber: 4 g. Nutrition values are approximate.

Additional Info

Course: Side Dishes | Cuisine: Italian-inspired | Diet: Vegan