If you’re looking for an easy, healthy side dish, Blackstone Zucchini and Squash is a great choice. With simple ingredients and minimal prep, this recipe becomes a family favorite fast.
Cooking zucchini and yellow squash on a Blackstone griddle brings out a delicious, slightly caramelized flavor that steamed vegetables can’t match. The griddle works especially well for families because it cooks evenly and quickly.
Before using the griddle, make sure it’s clean and preheated. This method is simple enough to adapt with different seasonings or to pair with a variety of mains.
How to Cut Zucchini for Grilling
Choose a cut based on texture and presentation:
- Cut in Rounds: Slice zucchini into 1/4-inch rounds for quick, even cooking.
- Diagonal Cut: Cut at an angle for larger slices with more surface area for browning.
- Planks: Slice lengthwise into thicker planks if you prefer a steak-like piece.
Ingredients
- 2 zucchinis
- 2 yellow squash
- 2 tbsp avocado oil (or olive oil)
- 1 tsp garlic salt (or garlic powder)
- 1/2 tsp black pepper
See the recipe card below for servings, times, and nutrition.
Different Seasonings to Use
This recipe is a flexible base—try paprika, creole seasoning, or steak seasoning for a bolder profile. Fresh herbs, a splash of balsamic vinegar, or a pinch of red pepper flakes also add delicious variety.
How to Make Zucchini on the Blackstone
Step 1 — Prepare the griddle: Preheat your Blackstone over medium-high heat, about 400°F.
Step 2 — Slice the vegetables: Cut the zucchini and yellow squash into thin slices, roughly 1/4 inch thick.
Step 3 — Add oil to the griddle: Spread the avocado oil across the cooking surface with a spatula. Olive oil works well too.
Step 4 — Cook in a single layer: Arrange the slices in a single layer on the oiled griddle and season with garlic salt and black pepper.
Step 5 — Sear and flip: Cook for 2–3 minutes, then flip and cook a few more minutes until the vegetables reach your preferred tenderness and have a light golden color.
Step 6 — Serve: Plate warm and adjust seasoning with additional salt and pepper if desired.
How Long to Cook Zucchini on Blackstone
Cook over medium heat about 2–3 minutes per side depending on thickness. Thinner slices will cook faster; thicker planks may take a minute or two longer. Remove when they have a nice sear and are tender but not mushy.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the griddle or in a skillet to refresh the texture.
More Easy Blackstone Recipes
- Blackstone Green Beans
- How to Cook Asparagus on Blackstone
- Blackstone Sweet Potato Fries
- Blackstone Potatoes
- French Fries on Blackstone
- Blackstone Smashed Tater Tots
- Blackstone Corn on the Cob
If you try this Blackstone Zucchini and Squash recipe, leave a comment to share how it turned out.
Blackstone Zucchini and Squash
Ingredients
- 2 Zucchinis
- 2 Yellow Squash
- 2 Tbsp Avocado Oil
- 1 tsp Garlic Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat the Blackstone griddle over medium-high heat (about 400°F).
- Slice 2 zucchinis and 2 yellow squash into 1/4-inch slices.
- Spread 2 tablespoons avocado oil on the griddle. Arrange the slices in a single layer and season with 1 teaspoon garlic salt and 1/2 teaspoon pepper.
- Cook 2–3 minutes, flip, then cook a few more minutes until tender and browned to your liking.
- Serve warm and enjoy.
Notes
You can customize this recipe with paprika, creole seasoning, steak seasoning, fresh herbs, balsamic vinegar, or red pepper flakes. Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories: 63 kcal; Carbohydrates: 4 g; Protein: 2 g; Fat: 5 g; Sodium: 394 mg; Fiber: 1 g; Vitamin C: 23 mg.