Grilled Zucchini Squash Skewers

Name: Grilled Zucchini Squash Skewers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Side Dish
Ingredients: 3 medium zucchini squash; 3 medium summer squash; Kosher salt; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 6 tablespoons extra virgin olive oil; 1/2 cup grated parmesan; Fresh cracked black pepper; (optional) Chile flakes

Jump to Recipe·Print Recipe

Forget bland, boring veggie sides! These Grilled Zucchini Squash Skewers have charred edges, zesty lemon, and a sprinkle of parmesan cheese to turn these summertime veggies into a flavor-packed experience. And the best part? You can have them ready in under 30 minutes!

Zucchini and squash skewers on a platter after being grille with charred lemon slices on the side.

Table of Contents

These grilled zucchini squash skewers are the ultimate summer side, ready to level up any BBQ spread! When summer rolls around and yellow squash and zucchini are practically taking over your kitchen, this recipe will be your new go-to for turning veggies into something bold and irresistible.

With char marks and a zesty lemon-parmesan flavor, these grilled zucchini ribbon skewers are perfect alongside your grilled steaks, burgers, or whatever you’re throwing on the grill! They are tender, slightly smoky, and seasoned with lemon, oil, and parmesan, to make the perfect side dish for any outdoor meal.

Serve these up with a side of Grilled Acorn Squash, Grilled Corn Ribs, or even Smoked Baked Beans.

Zucchini and squash skewers on the grill after being flipped.

Ingredients for Grilled Zucchini Squash Skewers

Zucchini squash
Summer squash
Kosher salt
Lemon zest
Fresh lemon juice
Extra virgin olive oil
Grated parmesan
Fresh ground black pepper
Chile flakes

Equipment Needed

Grilled zucchini squash skewers on a platter topped with parmesan and red pepper flakes.

How to Make Grilled Zucchini Skewers

Prep the Veggies & Lemon Oil

Soak the skewers. If using wooden skewers, cover them in warm water for about 10-15 minutes before grilling.
Slice & season veggie ribbons. Slice the squash lengthwise into 1/8” slices using the mandoline slicer. Place the slices on a paper towel-lined baking sheet. Sprinkle with a light amount of salt and cover with more paper towels.

Next, repeat the layers and process until all of the zucchini is sliced, salted, and covered with paper towels. Allow them to rest for about 10-5 minutes at a minimum to release their water.

Freshly sliced zucchini and squash ribbons.

Make the lemon oil. Zest the lemon and set aside for garnish. Juice the lemon and combine with olive oil, whisking with a fork to combine the two.
Preheat & assemble skewers. Preheat the grill to medium-high heat for direct grilling, making sure the grates are clean. Then, thread 4 to 5 slices of zucchini onto each skewer, bending each slice a few times before pressing into the skewer.

Place the skewers on a small tray and brush each side lightly with the lemon oil.

Fresh zucchini and squash ribbons weaved onto metal skewers before being grilled.

Grill the Skewers

Add to the Grill. Grill the zucchini skewers, leaving them undisturbed for about 3-4 minutes, or until char marks start to form. Flip the skewers carefully, and grill on the other side. Remove the skewers when the zucchini is cooked, transferring them to a platter.
Serve & Enjoy. Slide the zucchini off the skewers and arrange on the platter. Top with lemon zest, grated parmesan, and black pepper to taste.

Fresh zucchini and squash ribbons on skewers and coated in lemon oil.

Zucchini and squash skewers on the grill.

Recipe Tips

Salting the Zucchini & Summer Squash is Mandatory — Don’t skip this step! Salting the zucchini and squash draws out excess water, preventing that mushy, squishy texture. Instead, you’ll get a firmer, almost meaty bite when grilled. Let them rest on paper towels to soak up the moisture, ensuring the perfect texture.
Prep Ahead — To save some time, you can slice, salt, and prep the zucchini and squash ahead of time. After they’ve rested in the paper towels, store the slices wrapped in dry paper towels in a flat container in the fridge. They’ll stay fresh and grill-ready for a few hours.
Use a Mandoline for Uniform Slices — The mandoline slicer ensures all your zucchini and summer squash slices are uniform in thickness, which helps them cook evenly on the grill.

Serving Suggestions

I recommend topping these grilled summer squash skewers with a sprinkle of fresh herbs along with feta cheese, ricotta or some queso fresco! For a savory and spicy kick, opt for salsa macha or crispy chili oil. Then, serve these squash skewers as a side dish to all of your favorite main meals! They go with pretty much everything. Here are some of my favorites to serve alongside them:

Grilled zucchini squash skewers on a platter with charred lemons.

Frequently Asked Questions

What is the best way to cut zucchini for kabobs?

To make these kabobs entirely out of zucchini and summer squash, the best way is to cut them into ribbons. You can make many pieces of zucchini and summer squash that way! If you want, in between the ribbons you can add different pieces of vegetables like bell peppers, eggplant or mushrooms.

What if I don’t have a mandoline slicer?

A mandoline slicer is highly efficient for making these types of cuts. However, if you don’t own one, you can use a sharp chef’s knife instead! Aim for even slices of about 1/8 inch in thickness.

How should I store leftover grilled zucchini and summer squash?

Store any leftovers in an airtight container in the fridge for up to 2 days! You can reheat them in a hot pan to bring back some of the charred flavor and texture.

More Side Dishes to Try

Thank You For Trying Our Recipe!

We’re here to bring people together with bold flavors, using spice and flames to ignite the food and friendships.

If you try this recipe, please consider leaving an honest review below. You can also find more content by following Chiles and Smoke on Instagram, YouTube, and Facebook.