Grilled Zucchini and Squash with Brown Sugar-Bourbon Pumpkin Seeds

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  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 40 min
  • Yield: 6 servings
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2 tablespoons olive oil

2 tablespoons dried parsley 

2 teaspoons garlic powder  

2 tablespoons red wine vinegar 

3 medium zucchini and/or summer squash 

Kosher salt and freshly ground black pepper 

1/2 cup Brown Sugar-Bourbon Pumpkin Seeds, recipe follows

2 tablespoons fresh cilantro leaves

1/4 cup crumbled queso fresco or shaved pecorino cheese, optional

Brown Sugar-Bourbon Spiced Pumpkin Seeds:

1 tablespoon olive oil

1 cup shelled green pumpkin seeds (pepitas) 

1 tablespoon brown sugar-bourbon seasoning, such as McCormick's Brown Sugar-Bourbon Seasoning  


  1. Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
  2. Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.  
  3. Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using. 

Brown Sugar-Bourbon Spiced Pumpkin Seeds:

Yield: 1 cup
  1. Preheat a grill for cooking over medium heat.
  2. Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.