Quick & Healthy Grilled Zucchini and Squash Skewers Recipe
Picture this: golden grill marks on tender zucchini and squash, a hint of smoky char, and flavors so good even the pickiest eater at your BBQ will shut up and eat their veggies.
These skewers aren’t just a side dish—they’re the main character of your next cookout. No fancy skills required, no 20-step marinade, just pure, simple, fire-kissed perfection.
If your grill has been hogged by burgers and dogs all summer, it’s time to give veggies the spotlight. Trust us, your taste buds (and your gut) will thank you.
Why This Recipe Slaps
Grilled zucchini and squash skewers are the ultimate crowd-pleaser because they’re stupidly easy yet taste like you put in way more effort than you did. The grill caramelizes the natural sugars in the veggies, turning them into savory-sweet bites of heaven.
Plus, they’re versatile—toss them in salads, pile them on grain bowls, or devour them straight off the stick. And let’s be real, anything on a skewer automatically feels more fun. Kabob envy?
Absolutely.
Ingredients You’ll Need
- 2 medium zucchinis, sliced into ½-inch rounds
- 2 medium yellow squashes, sliced into ½-inch rounds
- 2 tbsp olive oil (extra virgin, because we’re fancy)
- 1 tsp garlic powder
- 1 tsp smoked paprika (for that ~drama~)
- ½ tsp salt
- ½ tsp black pepper
- Wooden or metal skewers (soak wooden ones for 30 mins to avoid a flare-up fiesta)
How to Make Them: Step-by-Step
- Prep the veggies: Slice zucchini and squash into even rounds. Uneven pieces = some charred to a crisp, others raw. Nobody wants that.
- Season like a pro: Toss the slices in olive oil, garlic powder, smoked paprika, salt, and pepper.
Coat evenly—no sad, unseasoned bites allowed.
- Skewer ’em up: Thread the slices onto skewers, alternating zucchini and squash for ~aesthetic~. Leave a little space between pieces so they cook evenly.
- Grill time: Fire up the grill to medium-high. Place skewers on the grates and cook for 3–4 minutes per side, until you see those sexy grill marks.
- Serve hot: Pull them off before they turn to mush.
Garnish with fresh herbs or a squeeze of lemon if you’re feeling extra.
Storage: Don’t Let Them Go to Waste
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to revive the texture—microwaving will turn them into a sad, soggy mess. You can also freeze them for up to 2 months, but FYI, the texture won’t be as crisp after thawing.
Why You Should Be Making These ASAP
Beyond being delicious, these skewers are low-calorie, packed with fiber, and loaded with vitamins A and C.
They’re also naturally gluten-free, vegan, and keto-friendly, so they’ll keep everyone at your table happy. Plus, grilling veggies reduces the need for heavy sauces or oils, making them a guilt-free win.
Nutrition Stats (Per Serving, Serves 4)
- Calories: 85
- Fat: 7g
- Carbs: 6g
- Fiber: 2g
- Protein: 2g
- Vitamin A: 15% DV
- Vitamin C: 35% DV
Common Mistakes to Avoid
- Overcrowding the skewers: Leave space between pieces, or you’ll steam them instead of grilling.
- Skipping the soak (for wooden skewers): Unless you enjoy playing firefighter.
- Underseasoning: Veggies need love too. Don’t be shy with the spices.
- Grilling on high heat: Medium-high is the sweet spot.
Too hot = burnt outside, raw inside.
Switch It Up: Alternatives
Not a fan of zucchini or squash? No problem. Try these swaps:
- Eggplant: Holds up well on the grill.
- Bell peppers: Adds a sweet crunch.
- Mushrooms: Meaty texture, soaks up flavors.
- Marinade hack: Swap olive oil for balsamic glaze or tahini sauce post-grill.
FAQs
Can I make these in the oven?
Yes!
Broil on high for 3–4 minutes per side or roast at 400°F for 15–20 minutes. Just won’t have the same smoky flavor.
How do I keep the veggies from sticking?
Oil the grill grates before cooking. Or, IMO, use a grill basket for zero-stress flipping.
Can I prep these ahead?
Slice and season the veggies up to 24 hours in advance.
Skewer them just before grilling to prevent sogginess.
What protein pairs well with these?
Chicken, shrimp, or tofu skewers make a killer combo. Or just eat a mountain of these and call it a day.
Final Thoughts
Grilled zucchini and squash skewers are the underrated heroes of summer cooking. They’re fast, foolproof, and so damn tasty you’ll forget they’re healthy.
Next time you fire up the grill, throw these on and watch them steal the show. Pro tip: Make extra. They disappear faster than your motivation to meal prep on Sundays.
