Grilled Summer Squash with Feta and Mint

Ingredients (7)

  • 3 pounds assorted summer squash, washed and ends trimmed
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 cup crumbled feta cheese (about 3 1/2 ounces)
  • 4 teaspoons coarsely chopped fresh mint leaves
Try Amazon Fresh
Nutritional Information
  • Calories215
  • Fat16.08g
  • Saturated fat5.28g
  • Trans fat
  • Carbs13.79g
  • Fiber4.19g
  • Sugar8.68g
  • Protein7.85g
  • Cholesterol22.08mg
  • Sodium235.35mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Grilled Summer Squash with Feta and Mint

The best part about grilling is the ease with which a dish comes together. Just slap some grub over the coals and let the smoke and char do all the work—that was the idea behind this squash recipe. In the time it takes to heat up the grill for a rib-eye or a Middle Eastern Lamb Kebab, this side dish can be prepped and ready to serve with it.

What to buy: You can use any type of summer squash in this recipe, such as zucchini, crookneck, or pattypan. The color assortment makes for a more attractive dish, but be sure to cut the squash into similar sizes to ensure an even cooking time.

This recipe was featured as part of our Fast and Easy Grilled Vegetable Sides.


  1. 1Place 1 squash on a cutting board and make a diagonal cut about 1 1/2 inches from one end.

    Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash.

    Repeat with the rolling and cutting until you reach the end of the squash. (This is called a roll cut; watch this CHOW video for more tips.)

    Repeat with the remaining squash, place in a large bowl, and set aside.
  2. 2Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream until combined. Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside.
  3. 3Meanwhile, heat a grill pan or outdoor grill to high (about 450°F to 550°F).
  4. 4When the grill is ready, use a slotted spoon to place the squash on the grill. Reserve the large bowl and any remaining dressing in it. Cook the squash uncovered, turning occasionally, until charred in spots and crisp-tender, about 7 to 8 minutes total.
  5. 5Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta and mint and stir to combine. Taste and season with more salt and pepper as needed.
Load Comments

Recommended from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...