Grilled summer squash might sound humble, but when you finish it with feta cheese and fresh herbs, it turns into one of those side dishes that everyone reaches for first. It's light, summery and ridiculously good.
Some recipes are worth saving because you'll come back to them again and again. This grilled summer squash is one of those recipes. The grill does most of the work, turning squash slices into something tender and slightly caramelized. The feta cheese and herbs brighten it up with fresh, salty flavor.
If you spot pattypan squash at the farmer's market, grab a few. They're easy to slice and look especially pretty on a platter. Yellow squash, eight ball squash and zucchini are great substitutes. Serve it with your favorite grilled chicken recipe or grilled salmon.
My best recipe tips
- My number 1 tip...don't overcook the squash! Overcooked squash tends to turn mushy. Cooking it for 2 to 3 minute per side should do the trick. When in doubt, slightly undercook the squash because it will continue to cook once removed from the grill.
- Use fresh basil and fresh mint, not dried. The taste difference in this dish is night and day.
- Serve it hot from the grill or let the squash cool to room temperature. It's tasty either way.
How to make grilled summer squash
- Prep the squash: Cut the squash into ½-inch slices and place in a bowl. Toss the slices with olive oil, salt and pepper.
- Grill it: Grill the squash slices until just tender, about 2 to 3 minutes per side.
- Assemble: Arrange the cooked in overlapping slices on a large plate. Top with feta cheese and sliced fresh basil and mint. Serve!
Storage
Grilled summer squash is best enjoyed shortly after cooking. Serve it hot, straight from the grill, which allows the feta cheese to melt slightly. Or let it cool for 10 to 15 minutes.
If you have leftovers, transfer the squash slices to an airtight container and refrigerate for a day. At that point, the squash tends to become a bit watery, so blot it with paper towel, chop it and toss it into a quinoa salad or a vegetable soup.
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Grilled Summer Squash Recipe
Ingredients
- 1 ½ pounds pattypan squash or substitute with yellow summer squash or zucchini
- 1 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 ounce crumbled feta cheese about 2 tablespoons
- 4 basil leaves thinly sliced
- 4 mint leaves thinly sliced
Instructions
- Preheat a grill to medium heat.
- Cut the squash into ½-inch slices and place in a bowl. Toss the slices with olive oil, salt and pepper.
- Grill the squash slices until just tender, about 2 to 3 minutes per side. The squash should be JUST tender. Take care not to overcook or it will become mushy.
- Arrange the cooked squash in overlapping slices on a large plate. Top with feta cheese and sliced fresh basil and mint. Serve!
Notes
Nutrition
Frequently Asked Questions
Yes! Feel free to use any summer squash, such as yellow squash, zucchini, eight ball squash or crookneck squash.
There's no need to peel the squash. There's tons of goodness and flavor in the peel.
Cut off the stem and slice the squash into ½-inch thick rounds.
This post was first published on July 23, 2010 and updated with new text, photos and some recipe updates on August 29, 2025.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Chris @ TheKeenanCookBook
We made this dish a few nights ago and I thought I would add my review here 🙂
The sweetness of the squash contrast so nicely with the salty feta. We whipped this up quick because Baby Boy was approaching Nuclear Meltdown (aka - bed time). I snuck a bite of it warm, then had it later at room temperature; fantastic either way. Great recipe 🙂
Cookie Sleuth
This is such a great use of summer vegetables. Yum!
Megan
I love the addition of the mint, looks delish!