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–+ servings
Charred Summer Squash and Zucchini

Charred Summer Squash and Zucchini for Smoky Summer Flavor

This Charred Summer Squash and Zucchini recipe is a vibrant, smoky side dish perfect for summer meals.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini Provides a tender, juicy base; smaller ones yield better texture.
  • 2 medium Yellow Summer Squash Adds a sweet, earthy flavor; select firm, glossy skins.
  • 1 medium Red Onion Brings sweetness and depth when charred; cut in thick wedges to keep it from burning.
For the Seasoning
  • 2 tablespoons High-Smoke Point Oil Essential for high-heat cooking to properly char without burning; avoid olive oil.
  • 1 teaspoon Garlic Powder Offers a mild garlic flavor that won’t burn like fresh garlic.
  • 1 teaspoon Smoked Paprika Enhances smoky depth, mimicking grill flavors, perfect for indoor cooking.
  • 1 teaspoon Kosher Salt Add seasoning at the end to maintain moisture in the veggies.
  • 1 teaspoon Cracked Black Pepper Add seasoning at the end to maintain moisture in the veggies.
For the Finish
  • 2 tablespoons Balsamic Glaze Introduces sweetness and acidity to elevate flavor.
  • 2 tablespoons Fresh Parsley Adds a pop of color and refreshing notes for garnish.

Equipment

  • cast-iron grill pan

Method
 

Step-by-Step Instructions
  1. Begin by preheating a cast-iron grill pan over medium-high heat for about 5 minutes until it becomes hot and shimmering.
  2. While the pan is heating, cut the medium zucchini and medium yellow squash into 1-inch thick rounds or chunks. Slice the red onion into thick wedges.
  3. Pat the zucchini, yellow squash, and red onion dry using paper towels to eliminate excess moisture.
  4. In a large bowl, coat your dried vegetables with a generous drizzle of high-smoke point oil. Sprinkle garlic powder and smoked paprika over the veggies and toss until well-coated.
  5. Add the seasoned vegetables to the hot grill pan in a single layer. Cook undisturbed for about 4 minutes.
  6. After the first side has developed a char, carefully flip the vegetables and cook for an additional 3 minutes.
  7. Remove the vegetables from the heat and drizzle with balsamic glaze. Season lightly with kosher salt and cracked black pepper.
  8. Toss the charred summer squash and zucchini with fresh parsley just before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Enjoy your charred summer squash and zucchini as soon as it’s made for the best flavor and texture.

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