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.
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.
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.
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.
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.
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.
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.
Plain is good, but sometimes you want a little more. Try these:
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.
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!
Servings 4
Serving Size 1/2 zucchini (about 1 cup)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.