Grilled Zucchini and Squash with Walnut Gremolata
on Jul 17, 2026
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If you’re looking for a quick and easy summer vegetable side dish, you have to try this grilled zucchini and squash. Right after the veggies finish grilling, I toss them with a walnut gremolata made with parsley, garlic and lots of lemon. Each bite is herby, nutty and zesty to go with those smoky grilled flavors.
Table of Contents
Why You’ll Love This Recipe
Zucchini is simple and fast to cut, prep and grill. Summer is the time for no-fuss veggie recipes. When fresh produce is at its peak, its true flavor should shine through above everything else.
Gremolata is an Italian condiment with a base of fresh herbs and lemon. Here I also include walnuts. It take grilled vegetables to the next level.
You can use an outdoor grill or an indoor stovetop grill pan to grill summer squash, so no worries if you don’t have an outdoor grill.
The Ingredients
This is what you need:
- Zucchini & yellow squash: Both members of the summer squash family, you can use them interchangeably. You don’t have to salt them before you grill them.
- Parsley: It’s important to finely chop the parsley, so those tiny leaves are well mixed in with the rest of the gremolata ingredients.
- Lemon: I use the zest and juice, so nothing goes to waste. You get all that fragrant aroma and sharpness.
- Walnuts: Toast the walnuts in advance to boost their flavor. Spread them across a sheet pan and toast them in a 350-degree F oven for 5-7 minutes.
- Garlic: To mince the clove into a paste, I use a grater or a microplane.
- Olive oil: Because this recipe has a limited ingredient list, I use a high quality extra virgin olive oil for the best taste. You will need it for grilling and for the gremolata.
- Kosher salt, black pepper season the squash before you grill it.
How To Grill Zucchini and Yellow Squash
Preheat a gas or charcoal grill or a stovetop grill pan over medium high heat.
1. Make the gremolata. Combine the chopped parsley, minced garlic, lemon zest and juice, walnuts and oil in a small bowl.
2. Prep the zucchini and squash. Slice them lengthwise into 1/2-inch-thick ribbons. Then toss them with oil, salt and pepper.
3. Grill the zucchini and squash. It will take about 2-3 minutes on each side to get those nice grill marks.
4. Toss the grilled vegetables with the gremolata.
Serving
Pair this grilled side dish with other Mediterranean entrees. For vegetarian and vegan main dishes, try these barbecue tofu skewers or this pesto tortellini salad with white beans. For proteins, shrimp, steak, salmon and chicken all work.
More Summer Squash Recipes
Grilled Zucchini and Corn Pasta
Grilled Zucchini, Yellow Squash and Corn
Zucchini Corn Salad
Grilled Vegetable Sandwiches
Roasted Zucchini and Squash
Parmesan Roasted Zucchini
Grilled Zucchini and Squash with Walnut Gremolata
Ingredients
For gremolata
- 3/4 cup parsley leaves, chopped
- 1 lemon, zest and juice
- 1 garlic clove, minced into a paste
- 1/4 cup chopped toasted walnuts
- 1 tablespoon olive oil
For zucchini and squash
- 2 pounds zucchini and yellow squash, cut 1/2-inch-thick lengthwise
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
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Instructions
- Preheat a gas or charcoal grill or a stovetop grill pan over medium high heat.
- To make the gremolata, stir parsley, garlic, lemon juice and zest, walnuts and 1 tablespoon olive oil in a small bowl.
- Toss the zucchini and squash with 1 tablespoon olive oil, salt and pepper in a large bowl.
- Grill the zucchini and squash for 2-3 minutes per side until they have grill marks.
- Toss the grilled zucchini and squash with the gremolata.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
