Roasted Summer Squash & Zucchini with Yogurt on precision grill Cinder grill

Roasted Summer Squash & Zucchini with Yogurt

Roasted Summer Squash & Zucchini with Yogurt by Michelin Starred Chef John Critchley

Summer squashes and zucchinis cook up beautifully on the Cinder Grill. They also adapt well to a variety of flavors, so feel free to improvise with your favorite spices.


  • 1 each Summer squash, cut lengthwise in 1 inch strips
  • 1 each Zucchini, cut lengthwise in 1 inch strips


  • 1/4 cup extra virgin olive oil
  • 1/2 tsp sea salt, fine ground
  • 1/2 tsp chili powder
  • 1/2 tsp cumin, ground


  • 1 cup yogurt, Greek, Skyr, or other rich and creamy yogurt
  • 1/2 tsp cumin, ground
  • 1/2 tsp sea salt, fine ground
  • 1 each lemon, zested and juiced
  • 3 Tbsp Dill, lightly chopped



  1. Score the squashes making a checkerboard pattern, only 1/4 inch deep.

  2. In a large bowl(large enough for all the squash as well), combine the ingredients for the marinade.

  3. Add squash to the bowl and toss well.  Let marinate for 10 minutes.

  4. In a separate bowl, combine the yogurt, cumin, salt, lemon and dill and set aside or put into a small serving dish for the squash.

  5. Preheat the Cinder grill to 350°F.

  6. Once pre-heated, arrange the squash on the grill and close the lid.  Set a timer for 8 minutes.

  7. Open the lid after the 8 minutes has passed and inspect the squash (it should be tender and golden brown, if not, return to the grill for another 4 minutes).

  8. Once the squash is golden brown and tender, remove from your Cinder grill and arrange on a serving plate.  

  9. Spoon half of the yogurt mixture onto the squash and reserve the rest for dipping.

    Never Overcook Again

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