12 Summer Squash Recipes That Pair Perfectly With Grilled Meats

12 Summer Squash Recipes That Pair Perfectly With Grilled Meats – your ticket to effortless summer entertaining. When the grill is fired up and the meats are sizzling, these vibrant squash dishes will be the refreshing, flavorful companions your cookout has been missing. From smoky charred zucchini to creamy squash casseroles and zesty grilled medleys, we’ve gathered the ultimate side dishes that celebrate summer’s bounty while complementing your favorite proteins.

These recipes transform humble squash into show-stopping sides with minimal effort. Imagine tender yellow squash sautéed with garlic and herbs, crispy zucchini fritters with cooling dips, or colorful kabobs alternating between squash and other seasonal veggies. Each dish is designed to let squash’s natural sweetness shine while adding texture and freshness to balance rich grilled flavors. Whether you’re serving juicy burgers, smoky ribs, or herb-rubbed chicken, these squash creations will complete your plate perfectly.

Grilled Ratatouille Skewers

Grilled ratatouille skewers are a colorful and tasty way to enjoy summer veggies. This dish combines various fresh ingredients like zucchini, eggplant, and bell peppers, all packed with flavor and perfect for grilling. The smoky char from the grill enhances the natural sweetness of the vegetables, making them a fantastic side dish for any grilled meat.

What’s great about these skewers is their simplicity. They come together quickly, making them a hassle-free option for summer cookouts. Just toss the veggies with your favorite seasonings, thread them onto skewers, and let the grill do the work. You’ll have a stunning and delicious dish in no time!

Ingredients

• 1 medium zucchini, sliced into thick rounds
• 1 medium eggplant, cubed
• 1 red bell pepper, cut into squares
• 1 yellow bell pepper, cut into squares
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prepare the Vegetables: In a large bowl, combine zucchini, eggplant, bell peppers, and onion. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss until evenly coated.
2. Assemble the Skewers: Thread the vegetables onto the skewers, alternating between different types for a colorful presentation.
3. Preheat the Grill: Heat your grill to medium-high. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
5. Serve: Remove from the grill and serve immediately, drizzled with extra olive oil or balsamic glaze if desired.

Sautéed Summer Squash Medley

Sautéed summer squash medley is a delightful dish that brings together the fresh and vibrant flavors of summer vegetables. It’s a simple yet delicious way to enjoy seasonal produce, perfectly complementing grilled meats. The sweetness of the squash pairs beautifully with the slight crunch of bell peppers and the aromatic touch of onions, making it a must-try for your next cookout.

This medley is not only quick to prepare but also allows you to experiment with your favorite veggies. With just a few ingredients and minimal prep, you can whip up a colorful side that’s sure to impress.

Ingredients

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced onion and sauté for about 2-3 minutes until softened.
3. Stir in the zucchini, yellow squash, and bell peppers. Cook for another 5-7 minutes, stirring frequently.
4. Season with salt, pepper, and garlic powder, if using. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
5. Remove from heat and serve warm alongside your favorite grilled meats.

Grilled Squash and Corn Salsa

Grilled Squash and Corn Salsa is a fresh, vibrant dish that perfectly complements grilled meats. The combination of sweet corn and tender grilled squash provides a delightful crunch and a burst of flavor. This recipe is simple to whip up, making it a great choice for summer gatherings or weeknight dinners.

The smoky flavor from the grilled squash adds depth, while the burst of fresh cilantro and lime brightens the dish. Serve it alongside your favorite grilled proteins or enjoy it as a refreshing dip with tortilla chips!

Ingredients

• 2 medium summer squash, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium heat. Toss the diced summer squash in olive oil, salt, and pepper.
2. Grill the squash for about 5-7 minutes, turning occasionally, until tender and slightly charred.
3. In a large bowl, combine the grilled squash, corn, red bell pepper, red onion, and cilantro.
4. Drizzle with lime juice and mix well. Adjust seasoning with more salt and pepper if needed.
5. Serve immediately with tortilla chips or alongside grilled meats.

Baked Parmesan Zucchini Chips

Baked Parmesan Zucchini Chips are a delightful, crunchy snack that perfectly complements summer grilled meats. These chips are light, crispy, and packed with flavor, making them an ideal side dish or appetizer at your next barbecue. Plus, they’re simple to whip up and require just a handful of ingredients!

The combination of fresh zucchini and savory Parmesan creates a satisfying bite that’s hard to resist. Not only are these chips a healthier alternative to traditional snacks, but they also add a delightful twist to your summer meals. Enjoy them fresh from the oven for the best taste!

Ingredients

• 2 medium zucchinis, thinly sliced
• 1 cup grated Parmesan cheese
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the zucchini slices with olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Arrange the zucchini slices in a single layer on the prepared baking sheet. Sprinkle the grated Parmesan cheese over the top of each slice.
4. Bake for 1.5 to 2 hours, or until the chips are crisp and golden. Keep an eye on them towards the end to prevent burning.
5. Once baked, remove from the oven and let them cool for a few minutes. Serve immediately or store in an airtight container.

Corn and Zucchini Fritters

Corn and zucchini fritters are a delightful summer dish that’s both tasty and easy to whip up. These golden-brown morsels are packed with fresh flavor, providing a perfect pairing for grilled meats or as a stand-alone snack. The sweetness of the corn complements the mild taste of zucchini, making each bite incredibly satisfying.

What’s great about these fritters is how simple they are to prepare. With just a handful of ingredients and a quick cooking time, you’ll have a delicious side ready in no time. They’re also versatile—serve them with sour cream, yogurt, or even a zesty dipping sauce for extra flavor!

Ingredients

• 1 cup fresh corn kernels
• 1 medium zucchini, grated
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Oil for frying

Instructions

1. Prepare the Vegetables: In a bowl, combine the fresh corn and grated zucchini. Squeeze out excess moisture from the zucchini using a clean kitchen towel.
2. Mix the Batter: Add eggs, flour, Parmesan cheese, salt, pepper, and garlic powder to the bowl. Mix until just combined.
3. Heat the Oil: In a large skillet, heat about 1 tablespoon of oil over medium heat.
4. Fry the Fritters: Drop spoonfuls of the batter into the skillet, flattening them slightly. Cook for about 3-4 minutes on each side until they are golden brown. Add more oil as needed.
5. Serve: Remove the fritters from the skillet and place them on a paper towel to drain excess oil. Serve warm with your choice of dipping sauce.

Herbed Summer Squash Salad

If you’re looking for a light and refreshing side dish to accompany your grilled meats, this herbed summer squash salad is a perfect choice. Packed with flavors from fresh herbs and a hint of lemon, it’s both bright and satisfying. This salad is easy to prepare, making it a great option for those busy summer days.

The combination of tender summer squash and vibrant greens creates a delightful texture and taste. Tossing everything together with a simple dressing allows the natural flavors to shine, making this salad a hit at any outdoor gathering.

Ingredients

• 4 cups sliced summer squash (yellow and green)
• 2 cups mixed greens (like arugula and spinach)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the Squash: In a skillet over medium heat, add a splash of olive oil. Sauté the sliced summer squash for about 3-5 minutes until slightly tender but still crisp. Remove from heat and let cool.
2. Mix the Greens: In a large bowl, combine the mixed greens, cherry tomatoes, red onion, parsley, and basil.
3. Combine Everything: Add the cooled squash to the bowl with the greens. Drizzle with olive oil and lemon juice, then toss everything gently to combine.
4. Season: Taste the salad and season with salt and pepper as needed. Serve immediately or chill for a bit to allow the flavors to meld.

Stuffed Yellow Squash Boats

Stuffed yellow squash boats are a delightful and simple dish perfect for summer gatherings. The vibrant squash serves as a natural vessel, holding a tasty filling that often includes grains, vegetables, and spices. They are light, fresh, and packed with flavor, making them a great side or even a main dish to accompany grilled meats.

This recipe is not just easy to make, but it also allows for endless customization based on your preferences. Whether you’re using quinoa, couscous, or brown rice, adding in some colorful veggies and a sprinkle of cheese creates a dish that’s both satisfying and nutritious. They’re not just a feast for the palate but also for the eyes!

Ingredients

• 2 medium yellow squash
• 1 cup cooked quinoa (or couscous)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup corn (fresh or canned)
• 1/4 cup red onion, finely chopped
• 1/2 cup black beans, rinsed and drained
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Slice the yellow squash in half lengthwise and scoop out the seeds to create boats.
2. In a bowl, combine the cooked quinoa, cherry tomatoes, corn, red onion, black beans, cumin, salt, and pepper. Mix well.
3. Fill each squash boat with the quinoa mixture and top with crumbled feta cheese, if using.
4. Place the stuffed squash on a baking sheet and bake for 25-30 minutes until the squash is tender.
5. Remove from the oven and garnish with fresh cilantro before serving.

Zucchini Noodles with Pesto

Zucchini noodles, or zoodles, are a fresh and light alternative to traditional pasta. They have a mild flavor that pairs beautifully with the vibrant taste of pesto, making this dish both refreshing and satisfying. Plus, it’s super easy to whip up, taking just a few minutes to prepare, which makes it perfect for summer meals.

This recipe highlights the natural sweetness of zucchini, complemented by the rich, herby notes of pesto. Tossed together with cherry tomatoes and topped with crunchy nuts, it’s a delightful dish that can stand on its own or serve as a side alongside your favorite grilled meats. Enjoy this healthy summer dish with friends and family!

Ingredients

• 4 medium zucchini
• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions

1. Spiralize the Zucchini: Use a spiralizer to turn the zucchini into noodles. If you don’t have one, you can use a vegetable peeler to create long strips.
2. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth.
3. Combine: In a large bowl, toss the zucchini noodles with the pesto until well-coated. Add cherry tomatoes and mix gently.
4. Serve: Season with salt and pepper to taste. Enjoy immediately or chill in the fridge for a refreshing cold dish!

Summer Squash Ratatouille

Summer squash ratatouille is a delightful, colorful dish that brings together the fresh flavors of summer vegetables. With its combination of zucchini, yellow squash, and ripe tomatoes, this recipe is not only vibrant but also bursting with flavor. It’s a simple dish that’s perfect for those warm evenings when you’re looking for something light yet satisfying.

This ratatouille is ideal as a side dish to grilled meats, providing a wonderful contrast with its sweet and savory notes. The medley of textures and tastes makes it a hit at any summer gathering. Plus, it’s easy to prepare; just chop the veggies, layer them, and let the oven do the work!

Ingredients

• 2 medium zucchinis, sliced
• 2 medium yellow squashes, sliced
• 2 cups cherry tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced zucchinis, yellow squashes, cherry tomatoes, onion, and garlic.
3. Drizzle with olive oil, and sprinkle with thyme, basil, salt, and pepper. Toss to coat the veggies evenly.
4. Transfer the mixture to a baking dish and spread it out evenly.
5. Bake for about 30-35 minutes, or until the vegetables are tender and starting to caramelize.
6. Garnish with fresh basil before serving. Enjoy your summer squash ratatouille alongside your favorite grilled meats!

Spicy Grilled Squash Salad

Spicy grilled squash salad is a delightful summer dish that brings bold flavors to your table. The combination of smoky grilled squash with a spicy kick makes it a perfect complement to any grilled meat. Plus, it’s easy to whip up, making it great for a casual outdoor gathering.

This refreshing salad features zucchini and yellow squash, grilled to perfection and tossed with fresh greens and a zesty dressing. It’s a simple yet satisfying dish that’s sure to please everyone at your next barbecue.

Ingredients

• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Instructions

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the sliced zucchini and yellow squash with olive oil, smoked paprika, cayenne pepper, salt, and pepper.
3. Grill the squash for about 4-5 minutes on each side, or until tender and grill marks appear. Remove from the grill and let cool slightly.
4. In a large bowl, combine the mixed greens, red onion, and grilled squash.
5. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the dressing. Drizzle over the salad and toss to combine.
6. If desired, sprinkle with crumbled feta cheese before serving.

Mediterranean Stuffed Zucchini

This Mediterranean Stuffed Zucchini is a delightful dish, bursting with fresh flavors. The combination of creamy feta cheese, juicy tomatoes, and black olives creates a tasty filling that pairs wonderfully with grilled meats. Plus, it’s easy to prepare, making it a fantastic choice for a weeknight dinner or a summer barbecue.

Not only do these zucchini boats look impressive on the plate, but they also offer a healthy way to enjoy summer produce. The zucchini’s mild flavor serves as the perfect canvas for the vibrant stuffing, making every bite a refreshing experience. Let’s get cooking!

Ingredients

• 4 medium zucchinis
• 1 cup cherry tomatoes, diced
• 1/2 cup black olives, sliced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the center to create boats.
3. In a mixing bowl, combine the diced tomatoes, sliced olives, crumbled feta, chopped basil, and pine nuts. Drizzle with olive oil and season with salt and pepper.
4. Fill each zucchini half with the mixture, pressing down gently to pack it in.
5. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, until they’re tender and the tops are slightly golden.
6. Remove from the oven and let cool for a few minutes before serving.

Couscous and Grilled Zucchini Salad

This Couscous and Grilled Zucchini Salad is a refreshing dish that perfectly complements grilled meats. With a mix of fluffy couscous, tender zucchini, and a dash of feta cheese, it offers a burst of flavors and textures. The bright lemon dressing brings everything together, making it a delightful addition to your summer meals.

Not only is it delicious, but it’s also super easy to whip up. You can have this salad ready in under 30 minutes, making it an ideal choice for those busy weeknights or a fun weekend barbecue.

Ingredients

• 1 cup couscous
• 1 medium zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• 1/4 teaspoon garlic powder

Instructions

1. Grill the Zucchini: Preheat your grill to medium heat. Toss the sliced zucchini in olive oil, salt, and pepper. Grill for about 3–4 minutes on each side until tender and slightly charred.
2. Cook the Couscous: In a medium pot, bring 1 1/4 cups of water to a boil. Add couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
3. Combine Ingredients: In a large bowl, mix the fluffed couscous, grilled zucchini, crumbled feta, chopped parsley, lemon juice, and garlic powder. Stir until well combined.
4. Serve: Enjoy your salad warm or chill it for later. This dish pairs wonderfully with grilled meats and is great for leftovers!

Final Thoughts

Summer squash is the unsung hero of backyard barbecues – versatile enough to stand up to bold flavors yet delicate enough to let grilled meats take center stage. These recipes prove that with just a few simple ingredients and techniques, you can turn this seasonal vegetable into memorable side dishes that guests will request all summer long. Keep this collection handy for your next cookout, and watch how these squash creations become just as anticipated as the main attraction. Here’s to easy, delicious summer meals enjoyed under the sun!