Things You'll Need

Prepping the Squash

Step 1:

Wash any dirt from the zucchini and trim off the ends.

Step 2:

Cut the zucchini in half lengthwise. If you have particularly thick squash, slice it into lengthwise 1/4- to 1/2-inch thick slabs. Alternatively, slice the zucchini at a diagonal into 1/4- to 1/2-inch oval slices.

Step 3:

Brush the squash liberally with olive oil and sprinkle it with salt and pepper. Or, marinate the zucchini for 1 to 3 hours. Use a mixture of olive oil, herbs and vinegar or citrus juice. A bottled marinade also works well.

Gas Grilling

Step 1:

Heat your gas grill to high heat. Position the oiled or marinated zucchini on the grates at a 45-degree angle.

Step 2:

Cook about 4 minutes per side. If you desire crosshatch grill marks, switch the angle of the zucchini slices at the 2-minute mark. If the zucchini isn't soft after this time on the hot section of the grill, move it to a cooler section to finish cooking so as to prevent burning.

Step 3:

Remove the zucchini from the heat and place it on a cooling rack. The cooling rack allows for adequate airflow and minimizes steaming.

Charcoal Grill

Step 1:

Build your charcoal grill fire so that you have a hot section and a lower heat section, which is usually on the outer edges of the grill.

Step 2:

Sear the marinated or oiled zucchini over the hot section of the coals for just a minute or 2 each side. Do not leave the zucchini over the hot coals for too long, or you'll risk over-charring the outside.

Step 3:

Move the zucchini to the lower heat section of the grill to finish cooking. Remove from the heat once the zucchini is softened and cooked through. Cool on a rack.