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Grilled Yellow Squash 18

Grilled Yellow Squash

Sarah Stephan

"This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini."
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30 m servings 146 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the grill for medium heat.
  2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
  3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
  4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 138
  1. 196 Ratings

Most helpful positive review

This was excellent. I cut up the squash and put it in foil and grilled it with the olive oil and garlic. It was easy to just flip the foil pack rather than each individual squash piece. Turne...

Most helpful critical review

These look great in the picture, but stuck to the tinfoil I set them on so they wouldn't fall through the slits in the grill and cooked VERY quickly. Half of them burnt from the time I walked i...

Most helpful
Most positive
Least positive

This was excellent. I cut up the squash and put it in foil and grilled it with the olive oil and garlic. It was easy to just flip the foil pack rather than each individual squash piece. Turne...

I thought this was good and will use it again. I put the veggies in a grilling basket, after seasoning them. I found this easier, as I could just turn the entire basket rather than individual ve...

I tried this recipe and it is really good, the oil baste is the best, plus I added some more seasoning to flavor it just a tad more.

Quick, easy and delicious, this is just as tasty prepared on an indoor grill. I used zucchini as well as yellow squash, which was a nice color contrast on the plate. While hubby prefers his as i...

OMGOODNESS!!!! This is absolutely wonderful. I was originally looking for a basic recipe to oven roast veggies and decided to try this. I cut the cloves of garlic in half lengthwise, fried th...

This recipe was simple and delicious. The only thing I changed was to add a bit of balsamic vinegar to the basting mixture. My husband even ate two slices and he hates squash.

We really enjoyed this squash. After removing from the grill I drizzled melted butter over it.

I have tried this recipe many times while grilling at home. But this time I wanted this for a grill out and wanted to add some bite to the dish. So I sliced the 3 zucchini, 3 squash, 2 small o...

this is delicious, i always have so much squash...everywhere! this was a nice change and i even used the extras cold over salads.

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