Our Blackstone Zucchini and Yellow Squash is an easy, flavorful side dish cooked right on the griddle. Thin, crinkle-cut rounds get a bit of caramelized browning, a bright herb seasoning, and a finish of melted butter — perfect alongside grilled meats or a weeknight protein. Fire up the Blackstone and let’s make a simple, healthy accompaniment that’s packed with texture and flavor.
Blackstone Zucchini and Yellow Squash
We cook almost everything on the griddle, and this zucchini and yellow squash recipe shows why. Instead of steaming frozen vegetables or overcooking squash until it turns mushy, slicing into crinkle-cut rounds gives you contrast: tender interior with crisp, browned edges. The herb blend elevates the mild squash flavor and makes this dish flexible enough to pair with many mains.
The crinkle cut adds texture and helps hold seasoning. With just a little oil, salt, pepper, and an herby rub, you’ll get great color and a pleasing bite. Using a melting dome at the end concentrates heat and melts the butter, coating the squash for a glossy finish.
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Recipe Shopping List
You probably have most of these on hand. Quantities and the full method are below in the printable recipe card. This list is just to help you shop quickly.
- Avocado oil (or vegetable or olive oil)
- Zucchini
- Yellow squash
- Sasquatch BBQ Moss or your favorite herby rub
- Salt and freshly cracked black pepper
- Butter
Try the Traeger version of Zucchini and Yellow Squash for another approach.
How To Make This Recipe
Below is a concise overview so you know what to expect. Follow the full, step-by-step instructions in the recipe card for best results.
- Wash and slice: Use a crinkle-cut knife or a sharp chef’s knife to slice the vegetables into roughly 1/4″ rounds. The crinkle edge increases surface area and improves browning.
- Preheat the griddle: Heat the Blackstone to medium; a low-medium setting gives even cooking and reduces the chance of burning.
- Oil the surface and arrange: Spread oil on the griddle and lay the squash rounds in a single layer so each piece has contact with the hot surface.
- Season and cook: Let the slices cook undisturbed for a few minutes to develop color, then sprinkle salt, pepper, and the herb blend. Flip and cook briefly until tender.
- Finish with butter and steam: Pile the cooked rounds into a small mound, make a shallow well in the center, add butter, and cover with a dome for about one minute to melt the butter and concentrate the flavors.
More Blackstone Recipes
- Blackstone Salmon Sandwich
- Blackstone Mexican-Style Street Corn (off the cob)
- Blackstone Steak Fajitas
- Blackstone Italian Dunkers
- Blackstone Skirt Steak Street Tacos
- Blackstone Griddle Frozen French Fries
Recipe FAQ
Cooked zucchini and squash will keep in an airtight container in the refrigerator for 2–3 days. For best texture when reheating, use an oven or air fryer to restore some crispness instead of the microwave.
Yes. A herby rub pairs beautifully, but you can use any seasoning you enjoy — a classic BBQ rub, Italian herbs, or even a chili-lime blend for a spicier finish.
Serve This With
- Pork belly burnt ends
- Smoked brisket
- Spatchcock or roasted chicken
- Pancit bihon or other noodle sides
- Smoked tater tot breakfast casserole
- Beer can chicken or smoked hamburgers
- Smoked chicken thighs or grilled salmon
- Traeger pulled pork
Pin For Later
Blackstone Zucchini and Yellow Squash
Quick, savory zucchini and yellow squash slices cooked on a Blackstone griddle. The method produces lightly browned rounds with a buttery, herbed finish — a versatile side for many grilled mains.
Ingredients
- 4 tablespoons avocado oil (or vegetable/olive oil)
- 2 small zucchini, sliced into 1/4″ rounds
- 1 small yellow squash, sliced into 1/4″ rounds
- 1 tablespoon Sasquatch BBQ Moss (or your favorite herb blend)
- 1 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon butter
Instructions
- Preheat the griddle over medium heat for 10–15 minutes so the surface is evenly hot.
- Wash the zucchini and yellow squash and slice into 1/4″ rounds. A crinkle-cut knife adds texture but is optional.
- Spread half of the oil over the cooking surface so the rounds make good contact and won’t stick.
- Arrange the slices in a single layer and allow them to cook undisturbed for 2–3 minutes to brown. Flip with a spatula, then immediately season with salt, pepper, and the herb blend. Cook another 1–2 minutes until tender and slightly caramelized.
- Gather the cooked rounds into a small mound that fits under a melting dome. Make a shallow well in the center, add the butter, then cover with a dome for about 1 minute to melt the butter and finish cooking.
- Remove from the griddle to a platter. Taste and finish with a pinch more herb blend, if desired. Serve warm.
Nutrition Information (estimate)
Yield: 8 servings — Serving Size: 1
Amount per serving: Calories 76 • Total Fat 7g • Saturated Fat 1g • Cholesterol 1mg • Sodium 15mg • Carbohydrates 3g • Fiber 1g • Sugar 2g • Protein 1g
Nutrition data provided here is an estimate.