Grilled Zucchini and Squash with Corn

5 from 1 vote

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Grilled zucchini and squash make a fantastic side dish. In this recipe, I add corn to these veggies and finish them with grilled lemon and feta cheese. Before they go on the grill, I marinate them in dried seasonings that you probably already have in your spice drawer and olive oil. The final result is a simple side that goes with lot of other grilled dishes. 

If you don’t have a grill, but you still want zucchini and squash, try this recipe for Roasted Zucchini and Yellow Squash

Grilled zucchini, squash and corn on a plate.

Why You’ll Love This Recipe

This easy side dish has the perfect mix of Mediterranean flavors. Zucchini, squash and corn marinate in olive oil and spices including oregano. That plus fresh lemon and crumbled feta are the right balance of smoky, savory and bright.

It’s such a good mix of grilled veggies. Load up the grill with vegetables. For flavor, texture and looks, I recommend using more than one type. Then you end up with a really interesting side dish without much additional effort.

A squeeze of grilled lemon juice is a simple way to finish it. I like to take advantage of the heat of the grill and put a halved lemon straight on the grates. The warmth makes the lemon more juicy, and it adds some smoky flavor.

The Ingredients

Ingredients including zucchini, yellow squash, corn, spices, feta, olive oil and fresh herbs.

This is what you need:

  • Zucchini & yellow squash: Look for zucchini and squash that are smooth and firm, and then you will know they are fresh. Both are considered summer squash. You can swap one for the other, depending what you have in your kitchen. 
  • Corn gives this dish some nice bite. Zucchini and squash become more tender after you cook them. That’s why I love the addition of corn. This is one of those special summer sides.
  • Dried seasonings including onion powder, garlic powder, oregano, and of course, salt and pepper are pantry spices that are often found in Italian and Greek cuisine. You will be impressed with how much this blend adds to the vegetables.
  • Lemon: I cut a lemon in half and put it directly on the grill. Citrus is good with lots of things that are grilled.
  • Feta adds its salty, briny magic as a finishing touch that makes this feel like a complete side. It will be different, but you can substitute with shaved Parmesan cheese.
  • Olive oil: For the best taste, use high-quality extra virgin olive oil.
  • Parsley and chives: Fresh herbs are so important in this recipe. I love both chopped parsley and chives for that herby, oniony flavor. You can mix in basil leaves too.

How To Make Grilled Zucchini and Squash with Corn

Preheat a gas or charcoal grill on high heat. 

1. Whisk the olive oil, onion powder, garlic powder, oregano, salt and pepper in a large bowl. It needs to be big enough to hold all the vegetables. Stir the zucchini and squash into the olive oil mixture. Then add the corn. You can use your hands to rub the corn with the oil.

2. Grill the vegetables and the lemon until they are lightly charred. The corn will take about 5-7 minutes. Give the zucchini and squash 2-3 minutes per side. The lemon will only need a minute or 2 for grill marks to appear.

Vegetables tossed in oil in a bowl. Zucchini, squash, corn and lemons on the grill.

3. Slice the corn off the cobs.

4. Combine the zucchini, squash and corn in a bowl. Squeeze in the fresh lemon juice and stir in the feta and herbs.

Grilled corn kernels sliced off the cobs. Grilled vegetables combined in bowl.


If you’re using the grill for chicken, salmon or another protein, grilled vegetables are a great side dish. As mentioned, what I like about this recipe is the addition of feta and herbs, so it feels like a more complete side that’s a little dressed up. 

Leftovers & Storage

The veggies are best eaten warm right after you grill them. But you can store leftovers in the refrigerator in an airtight container up to 3 days. I recommend eating them cold in a salad with either lettuce or cooked pasta or grains. Then add a splash of vinaigrette, and you have a grilled vegetable salad.

Recipe Tips

Use a baking sheet to transport your food back and forth to the grill. No matter how close or far your kitchen is to the grill, sheet pans are such an easy way to carry your ingredients.

If you don’t have a gas grill or charcoal grill, you can use a stovetop grill pan. Just make sure to let the pan heat up, so it’s nice and hot. I have a post on how to grill veggies with a grill pan.

Don’t crowd the veggies on the grill. Depending how much space you have on your grill, you likely will need to grill the vegetables in a couple batches. I know I have hotter and and cooler spots on my grill, so I also take that into consideration on timing and what I’m putting where.


How do you cut squash and zucchini for grilling?

You can either cut them into 1/4-inch thick slices that are rounds or in lengthwise strips. Just make sure they aren’t narrower than the grill grates or they will fall through. With those long slices, you can dice them after you grill them if that’s how you want to serve them.

Should zucchini be salted before grilling?

No, you don’t need to salt the zucchini before grilling it. 

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Grilled Zucchini and Squash Recipe

5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4
This combination of grilled zucchini, summer squash and corn is seasoned with a blend of oregano and more dried spices. After it’s off the grill, I stir in lemon juice, feta and fresh herbs.


  • 2 tablespoons olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 medium zucchini, sliced into 1/4-inch-thick rounds
  • 2 medium yellow squash, sliced into 1/4-inch-thick rounds
  • 3 ears corn, shucked
  • 1 lemon, halved
  • 1/4 cup crumbled feta
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced chives


  • Preheat a gas or charcoal grill on high heat. 
  • Whisk together the olive oil, onion powder, garlic powder, oregano, salt and pepper in a large bowl.
  • Toss the zucchini and squash into the olive oil mixture. Then add the corn to the bowl and rub it in the oil and seasonings.
  • Grill the corn until it is lightly charred, about 5-7 minutes. Grill the zucchini until it has grill marks, about 2-3 minutes per side. Grill the lemon for 1-2 minutes.
  • Let the corn cool slightly before slicing the kernels off the cobs.
  • Combine the zucchini, squash and corn in a large bowl. Squeeze in the lemon juice and stir in the parsley and chives.



You can use all zucchini or all yellow squash or a mix of both as the recipe is written.
The vegetables are best eaten immediately after you grill them. You can store leftovers in an airtight container in the fridge up to 3 days. You can eat them cold in a salad with either lettuce or cooked pasta. 


Calories: 188kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 420mg | Potassium: 760mg | Fiber: 4g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 57mg | Calcium: 93mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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