Grilled Summer Squash and Zucchini with Lemon Basil Drizzle
Brighten up your summer grilling with this vibrant and easy dish! Simply grilled summer squash and zucchini drizzled with a zesty lemon basil sauce and topped with creamy feta—simple, fresh, and absolutely delicious.
Grilled Veggie Favorite
There’s something so satisfying about grilling fresh summer veggies. The way the heat brings out their natural sweetness and the subtle smokiness adds depth—it’s pure summer on a plate.
Growing up in the Pacific Northwest, our summer BBQs always featured an array of fresh grilled vegetables. This recipe takes me back to those days but adds a little extra flair by pairing them with a zesty lemon basil sauce and a sprinkle of creamy feta.
This dish brings together everything I love about summer cooking: fresh, vibrant ingredients, minimal fuss, and maximum flavor. Whether you’re a seasoned griller or just starting out, this recipe is a zesty veggie favorite that’ll keep you coming back for more.
Complete the menu: try pairing this grilled summer squash and zucchini with our sweet and tangy blueberry BBQ chicken and our creamy lemon risotto. Fresh, vibrant, and packed with flavor—this is the kind of meal that keeps everyone coming back for more!
Looking for more fresh vegetable side dishes? Be sure to try our charred broccolini, hot honey glazed carrots, Italian roasted vegetables, spring vegetable au gratin, and our roasted carrots and asparagus.
Why You’ll Love This Recipe
Ingredient Notes
Yellow Summer Squash: Mild and sweet, pairs perfectly with the lemon basil sauce. Slice evenly for consistent grilling.
Zucchini: Absorbs the flavors of the sauce beautifully. Grill until tender with nice char marks for the best texture.
Basil: The fresh, aromatic star of the sauce. Chop just before mixing to keep its vibrant flavor intact.
Lemon Zest and Juice: Adds bright acidity that lifts the dish. Zest first, then juice to maximize citrus flavor.
Garlic: Infuses the sauce with robust, savory notes. Mince finely to ensure even distribution in the sauce.
Honey: Balances the lemon’s tartness in the sauce. Use just a touch to round out the flavors without overpowering them.
Feta Cheese: Adds a creamy, tangy contrast to the grilled veggies and sauce. Crumble on top just before serving for the best texture.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Summer Squash & Zucchini
Summer squash and zucchini are Pacific Northwest staples, thriving from late June through early September. Their mild flavor and versatility make them perfect for grilling, roasting, or even baking into sweet treats. Rich in vitamins and nutrients, these veggies are a healthy addition to any meal.
To find the freshest produce, visit your local farmers’ market or explore these local guides: Washington State Farmers Markets and Oregon Farmers Markets. Enjoy the best of summer with these vibrant, locally-grown vegetables!
Step-By-Step Directions
1
Prep the veggies
Wash zucchini and squash, slice into 1/4-inch strips, brush with olive oil, and season with salt and pepper.
2
Make the Drizzle
Blend basil, garlic, olive oil, honey, lemon juice, and zest until smooth.
3
Grill the veggies
Preheat grill to medium, cook slices 3-4 minutes per side until tender and marked.
4
Arrange and Serve
Arrange grilled veggies, drizzle with sauce, sprinkle with feta, and garnish with basil and lemon zest.
Pro Tips
- Uniform Slices: Slice the zucchini and squash evenly to ensure they cook at the same rate. Aim for 1/4-inch thickness for the best balance of tenderness and grill marks.
- Preheat the Grill: Make sure your grill is fully preheated before adding the vegetables. A hot grill will give you those beautiful, charred marks while keeping the veggies from becoming too soft.
- Use Fresh Herbs: Freshly picked basil will give your sauce the best flavor. If possible, use basil harvested the same day for the brightest, most aromatic result.
- Serve Immediately: This dish is best enjoyed fresh off the grill, while the veggies are warm, and the feta is slightly softened from the heat.
Perfect Pairings
These zesty grilled squash and zucchini would pair wonderfully with a variety of dishes:
Barbecue: Add them to a barbecue spread with smoked brisket, BBQ chicken and ribs, or pulled pork for a deliciously comforting side. Try pairing this dish with our tangy Blueberry Barbecue Chicken or our Shrimp and Chicken Skewers with Cilantro Lime Marinade.
Grilled or Roasted Meats: Complement the lightly smoky and tangy flavors with grilled chicken, pork tenderloin, or a perfectly grilled steak. Consider pairing the squash and zucchini with our Pork Tenderloin with Balsamic Strawberry Sauce.
Seafood: The grilled squash and zucchini go wonderfully with grilled or baked fish, shrimp, or scallops. Try serving them with this easy baked Herb-Crusted Cod with Lemon and Panko. Or try pairing it with our Pesto Butter Salmon or Basil Pesto Crusted Salmon recipes.
Salads: Serve alongside summery salads that feature seasonal berries, corn, and mixed baby lettuces. Try pairing with our Charred Corn Salad with Smoky Lime Vinaigrette and our Northwest Summer Berry Salad.
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Grilled Summer Squash and Zucchini with Lemon Basil Drizzle
Equipment
- food processor or blender
Ingredients
For the Vegetables:
- 2 medium zucchini
- 2 medium yellow squash
- 3 tablespoons olive oil
- salt and pepper, for seasoning
For the Lemon Basil Drizzle:
- ⅓ cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
For Garnish:
- ⅓ cup feta cheese, crumbled
- extra basil leaves (optional)
- extra lemon zest (optional)
Instructions
Prep the Veggies:
- Wash the zucchini and yellow squash thoroughly.
- Slice them lengthwise into 1/4-inch thick strips.
- Place the slices on a baking sheet and brush both sides with olive oil until well-coated and season with salt and pepper.
Make the Lemon Basil Drizzle:
- Using a blender or a food processor, combine the basil leaves, garlic, extra virgin olive oil, honey, lemon juice, and lemon zest.
- Process until well mixed and ready to drizzle.
Grill the Veggies:
- Preheat your grill to medium heat.
- Place the zucchini and squash slices on the grill, laying them on a slight bias, perpendicular to the grates to avoid slipping through.
- Grill for about 3-4 minutes on each side, until they have nice grill marks and are tender but not mushy.
Assemble the Dish:
- Arrange the grilled zucchini and squash slices on a serving platter.
- Drizzle generously with the lemon basil sauce.
- Sprinkle the crumbled feta cheese over the top.
- Garnish with extra basil leaves and a bit more lemon zest if desired.
Recipe Notes
Top Tips:
- Even Slices: Cut the zucchini and squash into uniform 1/4-inch slices for even grilling.
- Hot Grill: Preheat the grill to medium to get perfect char marks without overcooking.
- Fresh Basil: Use fresh basil for the sauce to ensure a vibrant, aromatic flavor.
- Immediate Serving: Serve the dish fresh off the grill for the best texture and flavor.
Leftovers and Storage:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Enjoy cold or reheat gently in a skillet over medium-low heat until warmed through.
- Use in Other Dishes: Leftover grilled veggies can be added to salads, pasta, or sandwiches for an easy meal the next day.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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