Our Blackstone Zucchini and Yellow Squash are simple to make and you’re going to want to put this herb blend on EVERYTHING. Fire up the griddle and let’s make a simple, healthy side dish on our Blackstone!
Blackstone Zucchini and Yellow Squash
We use our griddle to cook almost everything, but sometimes for side dishes, I tend to default to steamed bagged frozen vegetables (not ideal), and I ALWAYS struggle to find good ways to eat zucchini.
The crinkle cuts make the texture much more interesting and provide some great opportunities for browning on the surface of the griddle if you can be patient enough before that first flip.
Get all of my BLACKSTONE RECIPES here!
Blackstone Zucchini shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
See our recipe for Traeger Zucchini and Yellow Squash too!
How to make Blackstone Zucchini
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Wash and slice
The crinkle-cut knife is one of my favorite “limited use” items that we own. Get one. Use it, and love it.
Preheat your griddle
Medium heat is good. Low-medium is probably better.
Oil and cook
Spread the oil out over the griddle and layout the zucchini and yellow squash rounds in a single layer.
Cook and season
Sprinkle the salt, pepper, and moss. Cook for 3 minutes
Flip, cover, and butter
Flip your zucchini and cook for another minute or two, then pile them up in a mound, make a hole in the center, and put your butter down. Immediately cover with a dome and cook for one minute. Enjoy!
More easy Blackstone Recipes to love
- 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
Do these keep well?
I don’t personally enjoy leftover vegetables all that much, but that’s just a personal preference. When you reheat it, I recommend an oven or air fryer.
Can you substitute other kinds of rubs?
Absolutely! I prefer herby rubs along with generous amounts of salt and pepper, myself, but a more traditional bbq rub would work also!
More recipes to love!
- Pork Belly Burnt Ends
- Smoked Brisket
- Spatchcock Chicken
- Pancit Bihon
- Smoked Tater Tot Breakfast Casserole
- Beer Can Chicken
- Smoked Hamburgers
- Smoked Chicken Thighs
- Traeger Salmon
- Traeger Pulled Pork
- 4 tablespoons avocado oil (or vegetable/olive oil also works)
- 2 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 tablespoon Sasquatch BBQ Moss (or your favorite herby blend)
- 1 teaspoon flaky salt (or regular salt totally works here, just reduce to about 1/2 teaspoon if you use table salt)
- 1/4 teaspoon freshly cracked pepper
- 1 tablespoon butter
- Preheat your griddle over medium heat for 10-15 minutes.
- Wash and slice the vegetables into rounds about 1/4 inch thick.
- Spread half the oil over your cooking surface.
- Put the vegetables down in a single layer, and let them cook for 2-3 minutes. Flip them over with the spatula, season with the salt, pepper, and Sasquatch Moss. Let them cook for another minute or two. Gather the zucchini up in a pile that will fit under your melting dome, make a hole in the center and toss the butter down into the hole you made. Immediately cover and let cook for one minute.
- Remove to a platter for serving. Sprinkle with a little additional Moss, if desired.
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Amount Per Serving: Calories: 76Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 15mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.