No Mess Squash on the Barbeque Recipe -
No Mess Squash on the Barbeque Recipe
  • READY IN 45 mins

No Mess Squash on the Barbeque

Recipe by  

"This is the way my Dad cooked summer squash on the grill. I have modified it a bit over the years, but it continues to be a tasty-easy no-mess way to cook yellow squash and zucchini on the grill to go with your burgers, steaks, or pork."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat an outdoor grill to medium heat. Cut two sheets of heavy duty aluminum foil, each approximately 18 inches long.
  2. Place the yellow squash, zucchini, tomatoes, onion, and garlic in the center of one sheet of aluminum foil. Drizzle with olive oil; season with salt and pepper. Place second sheet of foil on top of vegetables. Fold edges together tightly to seal packet.
  3. Place packet on the top rack of the preheated grill. Cook for 15 minutes. Turn packet over and continue to cook until vegetables are tender, 15 to 20 minutes.
  4. Carefully cut an "X" into top of packet and pour vegetables and juices into serving bowl. Garnish with parsley.
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  • Cook's Note
  • For a spicier option, add 2 tablespoons of red wine vinegar, 1 tablespoon of oregano, and 1 tablespoon of hot sauce (I use Franks® Red Hot®). This adds a slightly different color along with a robust flavor to the squash.

Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2009

A very healthy low fat side dish that's perfect for the grill! I add a little italian seasoning leave out the olive oil and just add some parmesan cheese right before serving.

Most Helpful Critical Review
Apr 12, 2010

Zucchini cooked in olive oil with tomatoes, onions and garlic is something very familiar to me - I grew up with it and make it often. This was the first time I had Hubs "take it out to the grill" and, while there certainly was "no mess," I found I much prefer both the taste and texture of the vegetables when I good them as I usually do, in a skillet on the stove. Cooked this way they took on some of the charcoal flavor which I didn't like. And for reasons I can't explain, the vegetables just didn't have the complexity of flavor as when I cook them on the stove - perhaps it was because these were more or less steamed. It was nice to take the mess out of the kitchen so to speak, but I think I'd rather have an extra pan to wash.


17 Ratings

May 29, 2011

We added these to the grill today and they were absolutely delicious...very easy and healthy!

Aug 08, 2011

I decided to do this on the stove-top as a saute. I used 1 zucchini, 1 yellow squash, 2 tomatoes, half each of a red & yellow onion, 6+ cloves of garlic and 1 fennel bulb. I seasoned with salt, pepper and Italian seasoning. Omitted the fresh parsley. Lots of 'juice', so I thickened it a bit with cornstarch and served it over 'Triple-Grain Pilaf' from AR alongside 'Slayer's Sweet, Tangy and Spicy Kabobs" which is also from AR.

May 19, 2009

My Dad made this since I was a child and cooked over an open fire, but being more civilized, I use charcoal..anyway, he used potatoes and onions with butter sal and pepper..cook the same way. Always a hit at family gatherings and even today I make this for my family.

Jul 20, 2010

I made this using butternut squash and it was a breeze. No fuss no muss. I did add more seasonings and the whole family went back for seconds. Thank you!

Jun 22, 2009

I found these to not have much flavor.

May 31, 2012

Very good, added asparagus to it while also sprinkling some garlic powder and onion salt on it. Turned out real good.


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  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 11 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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