Grilled Zucchini and Squash with Easy Herb Lemon Butter
A vibrant and flavorful grilled zucchini and squash recipe, enhanced with a delightful herb lemon butter, perfect for your Memorial Day cookout.
Ingredients
Grilled Vegetables
- 2 medium zucchini, sliced lengthwise about 1/4 inch thick (~14 oz)
- 2 medium yellow squash, sliced lengthwise (~14 oz)
- 2 tablespoons extra virgin olive oil
- to taste Salt and freshly ground black pepper
Herb Lemon Butter
- 4 tablespoons unsalted butter (56g)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons fresh herbs (parsley, thyme, chives), finely chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
Preparation
- Preheat your grill to medium-high heat. If using a grill pan, make sure it’s well-oiled.
- In a large bowl, combine the zucchini and squash slices. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Grilling
- Place the seasoned zucchini and squash directly on the grill. Grill for about 4-5 minutes on each side, or until you see nice grill marks and the vegetables are tender but not mushy.
Making Herb Lemon Butter
- While your vegetables are grilling, melt the butter in a small saucepan over low heat.
- Stir in the minced garlic, fresh lemon juice, chopped herbs, and red pepper flakes if using. Cook for another minute until fragrant.
Serving
- Remove the grilled zucchini and squash from the grill and transfer them to a serving platter.
- Drizzle the warm herb lemon butter over the vegetables and serve immediately.
Notes
Choose fresh produce for the best flavor, don’t overcrowd the grill, and feel free to experiment with other vegetables.