Flame-Kissed Summer Squash with Zesty Herb Drizzle

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Grilled summer squash is one of those blink-and-you’ll-miss-it garden treasures—it goes from a tender baby to an overgrown baseball bat practically overnight! But whether your squash is perfectly petite or slightly too ambitious in size, this recipe will turn it into golden, smoky perfection.

Grilling brings out the natural sweetness of summer squash while adding that irresistible hint of char. But we’re not stopping there! We’re drizzling it with a bright, garlicky herb sauce that seeps into every crevice, making each bite sing with flavor. It’s the kind of dish that makes you feel like you’re sitting on a back porch, barefoot, with a glass of sweet tea in hand—simple, fresh, and ridiculously good.

The best part? This dish comes together in 15 minutes flat and goes with just about anything. Grill it alongside your main dish, pile it into grain bowls, or toss leftovers into a sandwich the next day. Let’s get grilling!

🥒 Ingredients

For the Grilled Squash:

• 2 medium summer squash (zucchini, yellow squash, or a mix)
• 2 tbsp olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika (for extra depth)

For the Zesty Herb Drizzle:

• ¼ cup olive oil
• Juice & zest of 1 lemon
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• ½ tsp honey (to balance acidity)
• ½ tsp sea salt
• ¼ tsp crushed red pepper (optional, for heat)

🔥 Instructions

1️⃣ Prep the Squash

• Slice squash into ½-inch thick rounds or long planks (longer pieces = better grill marks).
• Toss with olive oil, salt, black pepper, and smoked paprika.

2️⃣ Grill It Up!

• Heat a grill (or grill pan) to medium-high heat (400°F).
• Lay squash on the grill and cook 2-3 minutes per side until lightly charred and tender.

3️⃣ Make the Herb Drizzle

• In a small bowl, whisk together olive oil, lemon juice, zest, garlic, honey, salt, and herbs.

4️⃣ Assemble & Serve

• Arrange grilled squash on a platter and drizzle generously with the herb sauce.
• Sprinkle with extra basil, flaky salt, or toasted nuts for a little extra magic.
• Serve warm or at room temperature—it’s just as good the next day!

🍽️ Serving & Pairing Ideas

✅ Serve with: Grilled chicken, salmon, or shrimp for a complete meal.
✅ Make it a meal: Top with crumbled feta & pine nuts over quinoa for a hearty grain bowl.
✅ Leftovers? Stack it in a sandwich or wrap with hummus for a next-day lunch win.

🌟 Final Thoughts: A Summer Staple That’s Too Easy Not to Make

If you’ve got a summer garden, chances are you’ve got more squash than you know what to do with. And if you don’t, well… good news! Farmers’ markets and grocery stores practically give it away this time of year.

This recipe is here to make sure none of that golden goodness goes to waste. It’s fast, fresh, and adaptable to whatever herbs you’ve got growing (or whatever’s looking lively in the fridge). The charred edges + lemony herb drizzle = pure summer magic.

So next time you fire up the grill, don’t forget to throw some squash on there. Who knows? It might just steal the show.