Grilled Squash and Zucchini

Grilled Squash and Zucchini

John Cox 0

"A refreshing summer vegetable medley."


45 m servings 54 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
  3. Cook vegetables on the preheated grill until tender, about 30 minutes.
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  1. 8 Ratings


It's the middle of a snowy Wisconsin winter but I didn't let that stop me from making this. I followed the directions with the foil pouch, but just slipped it in a 350 degree oven for 15 minute...

We love this! We have it every week.

So, so good! I have never used cayenne pepper on my zucchini & squash before, but that little bit of heat was really tasty.

Too much lemon, red pepper and black pepper. I will not make this again.

What a momma does to do for her squash loving kiddo ;-) Recipe was easy to follow, I didn't try myself because of allergies, so I'm basing this off the 4 girls that would eat it. I did doubled t...

It came out more spicy than expected; but otherwise, I loved this. Next time I'll use less cayenne pepper though.

Baked in the oven at 375 in a covered pan until tender. If you don't like things spicy, you better reduce the peppers!