Grilled Zucchini Recipe

Summer’s here, and if you’ve got a grill, you’ve gotta have grilled zucchini on the menu. It’s one of those no-fail side dishes that just works—every time. Tender, a little smoky, with that perfect char… it’s like summer on a plate.

And honestly? It’s not just for fancy dinners. Throw it together after work, serve it at a backyard BBQ, or just eat it straight off the grill while no one’s looking. No judgment here.

Why This Works So Well

It’s not rocket science. Zucchini is pretty mild on its own, but once it hits the heat, something changes. The edges get crispy, the inside stays soft but not mushy, and the olive oil helps everything caramelize just right. Add a squeeze of lemon, a sprinkle of herbs, and boom—you’ve got flavor.

Plus, it’s crazy easy. No peeling, no fancy tools. Just slice, toss, grill, and go. If you can use a knife and turn on a grill, you’re golden.

Ingredients Needed for the Recipe

• 2 medium zucchini (not the giant ones—they’re watery and bland)
• Extra-virgin olive oil (the good stuff, not the weird clear bottle from the back of the cabinet)
• ¼ teaspoon garlic powder (or fresh garlic if you’re feeling fancy)
• Sea salt and freshly ground black pepper (don’t skip the fresh pepper—it makes a difference)
• Lemon wedges (for that bright, zingy finish)
• Fresh parsley or basil (chopped, because no one wants a whole leaf in their bite)

How to Cut Zucchini for Grilling

Here’s the trick: slice them into ¼-inch thick planks, lengthwise. That means cut them long ways, not into rounds. Why? More surface area = more char = more flavor. Simple.

Thick enough to hold their shape, thin enough to cook fast. You don’t want them falling through the grates, but you also don’t want to be flipping them like pancakes for 20 minutes.

How to Make Grilled Zucchini Recipe?

Preheat the Grill or Grill Pan

Get that heat going—medium heat is perfect. Too hot and they’ll burn before they cook through. Too low and they’ll just sit there, steaming. You want a nice sizzle when they hit the grates.

If you’re using a grill pan indoors, same thing. Let it heat up while you prep the zucchini. A hot surface is your best friend for getting those grill marks.

Season the Zucchini

Toss the planks on a tray or plate. Drizzle with olive oil—don’t be shy, it helps them brown. Then sprinkle with garlic powder, salt, and pepper. Toss it all together so every piece gets coated.

Pro tip: do this right before grilling. If you let them sit too long, the salt pulls out moisture and they get soggy. And nobody wants soggy zucchini.

Grill the Zucchini

Lay the planks directly on the grill, cut side down. Let them cook for 1 to 3 minutes—depends on your heat and how thick they are. Look for those dark grill marks. Flip once, then cook the other side until they’re tender but still have a little bite.

Don’t walk away. Seriously. Zucchini goes from perfect to mushy in about 30 seconds. Keep an eye on it.

Finish and Serve

Take them off the grill, give ’em a squeeze of lemon juice, and sprinkle with fresh herbs. Maybe a little extra salt if needed. That’s it.

Serve right away. They’re best warm, right off the heat. Cold grilled zucchini? Not great.

Ways to Switch It Up

Plain is good, but sometimes you want a little more. Try these:

• Top with a spoonful of pesto—especially if you’ve got a batch of pesto pasta going.
• Sprinkle with Parmesan or feta. Melty cheese on warm zucchini? Yes, please.
• Add red pepper flakes if you like it spicy.
• Swap lemon for balsamic glaze—sweet, tangy, and looks fancy.
• No fresh herbs? A pinch of Italian seasoning works in a pinch.
• Or go wild and serve it with romesco sauce. Smoky, nutty, amazing.

What to Serve With Grilled Zucchini

Almost anything. Seriously. It’s that versatile.

Pair it with veggie burgers, black bean burgers, or even a simple grilled chicken breast. It’s great next to a big bowl of pesto pasta or a fresh tomato salad. Pizza night? Toss it on the side. Cookout? It belongs on the plate.

And if you’ve got extra, chop it up and throw it into an omelette the next morning. Or add it to a grain bowl. Leftovers don’t last long, but when they do, they’re easy to reuse.

Tips

• Pick small to medium zucchinis. The big ones are full of seeds and water—they don’t grill well.
• Don’t overcrowd the grill. Give the planks space so they char instead of steam.
• If you’re worried about sticking, brush the grates with oil before heating.
• No outdoor grill? No problem. A grill pan works just as well, and so does an air fryer (check out zucchini chips if you want a crispier version).
• And one last thing—don’t overcook it. A little resistance when you bite in? That’s good. Mushy? That’s dinner for the compost bin.

Print Recipe

Grilled Zucchini Recipe

Author: Elly Cooking Method: Grilling Cuisine: American Courses: Side Dish Recipe Keys: G grilled zucchini H healthy side dish S summer recipe V vegetarian grilling

Difficulty: Beginner Prep Time 10 mins Cook Time 8 mins Total Time 18 mins

Cooking Temp: 375  F Servings: 4 Estimated Cost: $ 4 Calories: 65

Best Season: Summer

Description

This easy grilled zucchini recipe is the perfect summer side dish! Tender, flavorful, and kissed by the grill, these zucchini planks are seasoned simply with olive oil, garlic, salt, and pepper, then finished with fresh herbs and a bright squeeze of lemon juice. It’s a healthy, quick, and delicious way to enjoy peak-season squash—ideal for cookouts, weeknight dinners, or meal prep. No soggy zucchini here—just charred, savory perfection with a little bite!

Ingredients

Servings

• 2 medium zucchini (sliced into ¼-inch-thick planks)
• extra-virgin olive oil (for drizzling (about 1–2 tbsp))
• ¼ teaspoon garlic powder
• sea salt (to taste)
• freshly ground black pepper (to taste)
• lemon wedges (for serving)
• chopped fresh parsley or basil (for garnish)

Instructions

1. Preheat Grill

   Preheat your outdoor grill or grill pan to medium heat (about 375°F). A hot grill ensures good char without overcooking.
   Mark as complete

2. Prepare Zucchini

   Slice zucchini lengthwise into ¼-inch-thick planks. Place on a large plate or tray and drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper. Toss gently to coat evenly.
   Avoid very large zucchinis—they tend to be watery and seedy.
   Mark as complete

3. Grill Zucchini

   Place zucchini planks on the hot grill, cut side down. Grill for 1–3 minutes per side, until golden-brown grill marks form and the zucchini is tender but still has a slight bite.
   Do not move them too soon—let them release naturally from the grates.
   Mark as complete

4. Finish & Serve

   Remove from the grill and immediately squeeze fresh lemon juice over the top. Garnish with chopped parsley or basil, and season with additional salt and pepper if desired. Serve warm.
   For extra flavor, try topping with crumbled feta, a drizzle of balsamic glaze, or a spoonful of pesto.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1/2 zucchini (about 1 cup)

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Amount Per Serving

Calories 65kcal

% Daily Value *

Total Fat 4.5gg7%

Saturated Fat 0.6gg3%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 180mgmg8%

Potassium 350mgmg10%

Total Carbohydrate 6gg2%

Dietary Fiber 2gg8%

Sugars 3gg

Protein 2gg4%

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Calcium 3% mg

Iron 4% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Perfect cut: Slice zucchini into ¼-inch-thick planks for optimal grilling—thick enough to hold shape, thin enough to cook quickly.
• Grill pan option: No outdoor grill? Use a cast-iron or non-stick grill pan indoors—same great results!
• Variations: Add red pepper flakes for heat, top with vegan Parmesan, or drizzle with balsamic reduction.
• Make it a meal: Serve over quinoa, in grain bowls, or alongside grilled chicken, fish, or veggie burgers.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold in salads and omelettes.

Keywords: grilled zucchini, grilled vegetables, summer side dish, easy zucchini recipe, healthy vegetable side, grilled squash, zucchini recipe, vegetarian grilling, lemon zucchini, herb grilled zucchini