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.
Shriya
Wow!!! Interesting recipe. I have some squash sitting in my pantry, gonna try this recipe. Awesome click!!!
tom | tall clover farm
This is my kind of recipe; it's simple, uses fresh ingredients and adds a couple twists. Nice!
Mags
What a fantastic summer recipe. Garden veggie recipes like this tickle the crap out of me!
Lydia (The Perfect Pantry)
I adore pattypan squash. My favorite are the very pale green ones; they seem to taste most delicate. I like to grill them, as you have, and also to stuff and steam them.
Barbara Bakes
The salad looks so fresh and delicious. I can't wait for the South Jordan Farmer's Market to open next Saturday.
Heather @ Side of Sneakers
I just wanted to tell you I LOVE your photographs- they're beautiful!! And your dishes sound so yummy 🙂
Kalyn
You know I love this recipe; so many of my favorite ingredients. (I have that same type of squash in my garden; this variety of Pattypan is called "Flying Saucer Squash." I thought that was kind of cute!)
Suzanne aka vivisue
Oh my! Squash is a favorite of mine, year-round! And I mean ANY kind of squash. Love the Patty-Pan. In fact, when I read that it made me think that I've heard my mom use that term for these squash. Somewhere back in my youth . . . WAY back. LOL!
Linda
thanks so much, I had pattypan squash and tomatoes in my CSA box and I was just trying to come up with something for them when your post arrived. perfect timing.
Koek!
Love this salad - just the kind of thing I like to eat. And your photos are always so beautiful...
Robyn