Grilled zucchini is the perfect summer veggie side that’s easy to throw on the grill or in the oven!

This simple yet bangin’ recipe is one that I modified from Cook’s Illustrated. The key difference is in the fat – I subbed in virgin red palm oil for extra virgin olive oil.

A closeup of a glass jar of organic virgin palm oil.

Time to make Grilled Zucchini or Summer Squash!

Serves 4


  • 1 ½ pounds of summer squash, trimmed and sliced lengthwise in 1/2” strips
  • 2 tablespoons of virgin red palm oil or extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Aged balsamic vinegar
  • Handful of basil leaves, cut in chiffonade


  • All of my recommended kitchen tools are listed here.


I lay the squash slices on a foil-lined baking sheet and brushed both sides with the palm oil. Then, I seasoned liberally with salt and pepper.

Sliced lengthwise pieces of zucchini are brushed with oil on a baking sheet.

I cooked the squash on the gas grill set on medium heat…

Slices of zucchini cooking on the grill with grill marks on top.

…for about 8-10 minutes total. (They were flipped once at the 4 minute mark.)

Before serving, I drizzled on the vinegar and sprinkled on the basil.

Grilled zucchini on a plate topped with chiffonade pieces of basil.

Now you know what do with that mountain of zucchini you’ll have this summer!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Grilled Zucchini or Summer Squash

5 from 2 votes
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings 4
This is a simple yet bangin' recipe perfect for your summer barbecues!


  • 1.5 pounds summer squash trimmed and sliced lengthwise in 1/2” strips
  • 2 tablespoons virgin red palm oil or extra virgin olive oil
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • aged balsamic vinegar
  • handful of basil leaves cut in chiffonade
Want to Save this Recipe?
Enter your email below and we'll send the recipe straight to your inbox!


  • Lay the squash slices on a foil-lined baking sheet and brush both sides with the palm oil.
  • Season the squash liberally with salt and pepper.
  • Set the gas grill to medium heat.
  • Cook the squash for about 8-10 minutes total, flipping at the 4 minute mark.
  • Before serving, drizzle on the vinegar and sprinkle with basil.


Calories: 89kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Fiber: 2g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating