Elevate your next BBQ with an irresistible Traeger side dish. This loaded smoked zucchini and summer squash salad is infused with a zesty homemade Italian marinade, and served with smoked croutons and creamy Burrata. Whether you prefer it warm or chilled, this dish is bursting with flavor and sure to impress your guests.
Nothing beats the happiness of nailing a new recipe. This Traeger smoked zucchini and summer squash salad is a winner!
This recipe demo is on the Traeger Grills Ironwood 885 (partner) using maple pellets.
Scroll to the bottom of the page for a printable recipe…
Ingredients
- 4 medium zucchini
- 4 medium summer squash (long)
- 1 cup basil, fresh chopped
- 1 tsp garlic, minced
- ½ lemon juice
- ½ tsp black pepper
- ½ tsp garlic salt
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes, crushed
- 3 tbsp olive oil
Salad toppings
- 2 pieces bread, for smoked croutons
- ½ medium onion, sliced thin
- ½ cup cherry tomatoes, sliced
- 10 basil leaves, fresh
- 8 oz burrata cheese, or mozzarella balls
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ tbsp olive oil
- ½ tbsp champagne vinegar, or white wine vinegar
- ½ tbsp balsamic glaze
Serve this along with smoked chicken with blackened seasoning…
1. Prep vegetables
Slice zucchini and summer squash in half both horizontally and vertically. Some sections of the veggies may be thicker than others, so you can continue slicing to get 2-3 inch chunks (see the SipBiteGo recipe video for a visual). Add veggies to a wire rack over a rimmed tray.
2. Make marinade
Mix together all the Italian marinade ingredients and marinate your vegetables or meat for at least 30 minutes, up to overnight, for maximum flavor before grilling.
3. Season
Brush a generous amount of marinade on zucchini and squash. Leftover marinade, if you have any, is delicious on smoked chicken.
4. Smoke zucchini and summer squash
Add the rack of veggies (you don’t need the tray) to the Traeger pellet grill, or whatever smoker you are using, at 250 degrees F for about an hour, until soft and cooked through. They will be easily pierced with a fork when done.
5. Smoke croutons
About 10-15 minutes before the squash is done cooking, add two pieces of bread, brushed with marinade, to the smoker to make croutons. Dice when done.
6. Assemble smoked veggies salad
To a large serving platter, add a base layer of smoked zucchini and summer squash. Add onions, cherry tomatoes, basil, croutons, and burrata cheese. Sprinkle it with salt and pepper. Drizzle with olive oil, champagne vinegar, and balsamic glaze and serve right away or chilled.
Try this smoked spatchcock chicken with jalapeños…
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Try this smoked whole chicken with Italian marinade…
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Traeger Smoked Zucchini and Summer Squash Salad
Video
Ingredients
- 4 medium zucchini
- 4 medium summer squash long
- 1 cup basil fresh chopped
- 1 tsp garlic minced
- ½ lemon juice
- ½ tsp black pepper
- ½ tsp garlic salt
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes crushed
- 3 tbsp olive oil
Salad toppings
- 2 pieces bread for smoked croutons
- ½ medium onion sliced thin
- ½ cup cherry tomatoes sliced
- 10 basil leaves fresh
- 8 oz burrata cheese or mozzarella balls
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ tbsp olive oil
- ½ tbsp champagne vinegar or white wine vinegar
- ½ tbsp balsamic glaze
Instructions
- Prep vegetables. Slice zucchini and summer squash in half both horizontally and vertically. Some sections of the veggies may be thicker than others, so you can continue slicing to get 2-3 inch chunks (see the SipBiteGo recipe video for a visual). Add zucchini and squash, cut size up, on a wire rack over a rimmed tray.
- Make marinade. Mix together all the Italian marinade ingredients and marinate your vegetables or meat for at least 30 minutes, up to overnight, for maximum flavor before grilling.
- Season. Brush a generous amount of marinade on zucchini and squash. Leftover marinade, if you have any, is delicious on smoked chicken.
- Smoke zucchini and summer squash (on the wire rack, but you can remove the tray) on the Traeger pellet grill, or whatever smoker you are using, at 250 degrees F for about an hour, until soft and cooked through. They will be easily pierced with a fork when done.
- Smoke croutons. About 10-15 minutes before the squash is done cooking, add two pieces of bread, brushed with marinade, to the smoker to make croutons. Dice when done.
- Assemble the smoked veggie salad. To a large serving platter, add a base layer of smoked zucchini and summer squash. Add onions, cherry tomatoes, basil, croutons, and burrata cheese. Sprinkle it with salt and pepper. Drizzle with olive oil, champagne vinegar, and balsamic glaze and serve right away or chilled.
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