Name: Grilled Yellow Squash and Onions
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Southern
Ingredients: 3 or 4 small to medium yellow crookneck squash; 1 medium yellow or sweet onion; ¼ cup olive oil; ½ teaspoon thyme leaves (fresh or dried); ½ teaspoon salt; ½ teaspoon pepper

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This simple grilled yellow squash with thyme and onions will become your go-to summer side dish!

Grilled summer yellow crookneck squash with onions and thyme.

Yellow summer squash or crookneck squash is abundant in the summer. If you live in the South, they’re probably growing in your garden. Or a family member or neighbor is pawning bags off on you once a week through the end of August.

My favorite way to enjoy the seasonal abundance of yellow squash is simply grilling them. There are a few ways to prepare them on the grill, but this preparation with thyme and onions is a family favorite.

The grill is the best way to make squash and onions. They don’t get mushy. The light charring from the grill brings out the sweetness and flavor of both vegetables. Plus, they’re quick-cooking and don’t heat up the house!

Ingredients

Yellow squash, thyme leaves, olive oil, salt, pepper, and an onion on a countertop.

Yellow Summer Squash or Crookneck Squash is the star of the show.

A Yellow or Sweet Onion adds a subtle sweetness to the dish.

Olive Oil adds flavor and moisture. It also keeps the squash from sticking.

Thyme leaves (fresh or dried) perfectly complement the delicate flavor of summer squash.

Salt and Pepper bring out the flavors of the dish.

Instructions

Start by preparing you’re grill. I like to use a propane grill for convenience. Light the grill and set the burners to medium heat. Place on heavy duty grilling pan on the grill and allow it to preheat with the grill.

If you don’t have a grilling pan, you can line the grates with a sheet of heavy duty aluminum foil and poke holes in it.

How to slice a yellow squash

If you’re squash are very small, simply slice them. For bigger squash, I like to cut them into bite sized pieces.

First, cut the skinny neck away from the thick part. Slice the small piece into rounds.

Then, cut the thick part in half, lengthwise. If they seeds have gotten huge, scoop them out. You don’t need to remove the seeds unless the squash is oversized. I left the seeds in the one pictured.

Then, slice each piece in half again. Then, slice those quarters into bite sized pieces.

Prepare the veggies for the grill

Sliced yellow squash and onions on a cutting board.

Tossing sliced squash and onions in olive oil.

Thinly slice the squash and onion. Place them in a large bowl and toss with the olive oil.

Add the thyme, salt, and pepper and toss to coat.

Grill the squash and onions

Yellow summer squash and sweet onions cooking on a grill.

Spread the seasoned veggies on the preheated grill pan. Close the grill lid and cook for 4 minutes.

Stir the squash and onions and cook another 4 minutes with the lid closed.

Open the grill and stir again. The veggies should be getting soft and lightly charred.

Continue cooking in 2 minute intervals until they veggies are done to your liking. They should take less than 15 minutes. Don’t let the squash get mushy!

Perfection!

Storage

Store leftovers in the refrigerator for up to 3 days. Enjoy the leftovers cold or reheat in the microwave.

Serving Tips

Make this grilled yellow squash and onions your go-to summer side dish. You’ll be grilling this all summer when crookneck squash is plentiful, and it’s too hot to turn the stove on!

Serve it with grilled meats or make a Southern veggie plate with pinto beans and side dishes.

Grilled squash is welcome at any summer gathering or weeknight dinner.

Dress grilled squash and onions up with a drizzle of balsamic glaze or a sprinkle of crumbled feta cheese.

More Summer Veggies

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