All hail zucchini, summer’s most prolific produce! This Grilled Zucchini is the latest, greatest means to use its bounty—and land yourself a stellar fast and healthy side dish in the process.
A sucker for a good deal, I never fail to overbuy on zucchini in the summer when the farmers at our local market are all but giving it away, and my green thumb friends are desperately looking to share their wealth.
Since one cannot live on Healthy Zucchini Muffins and Zucchini Cookies alone (SIGH), I’ve taken to using zucchini to make all manner of side dishes.
When we’re staying inside for dinner, oven and stovetop recipes like Roasted Zucchini, Sauteed Zucchini, or Zucchini Fries fit the bill.
Or we’ll add flare with extra crispy Air Fryer Zucchini.
In these precious days of summer, however, I’ve been trying to get outside and grill as much as possible.
Like Grilled Eggplant, Grilled zucchini is mild and versatile.
Cook it alongside Grilled Pork Tenderloin or Grilled Chicken Kabobs, or make it a hearty vegetarian evening with a Grilled Portobello Mushroom Burger.
If it’s summertime and you are cooking, chances are grilled zucchini is a spot-on match!
How to Grill Zucchini
Grilled is one of the healthiest ways to eat zucchini, because the grill imparts big-time flavor without the need for extra fat.
However, all grilled zucchini is not created equal.
If you’ve been a victim of soggy, mushy zucchini, you know what I’m talking about.
To grill zucchini without it getting soggy, you need to do two things:
- Cut the zucchini appropriately. I recommend quartering the zucchini lengthwise into batons (more below).
- Grill over medium high heat (about 400 to 450 degrees F). This is hot enough to crisp the outside, but not SO hot that the zucchini burns before the inside can become tender.
How to Cut Zucchini for Grilling
There are two popular ways to cut up zucchini for grilling: into long planks or into batons.
I prefer to cut the zucchini into batons. Batons hold their texture and are easy to turn so that they do not slip into the grates.
To cut up zucchini for grilling:
- Wash the zucchini and trim off the ends (no need to peel).
- Cut it in half lengthwise.
- Place the cut sides down flat on the cutting board and cut it lengthwise in half again to create four zucchini “sticks” or batons.
- Season as desired and throw on the grill!
The Ingredients
- Zucchini. The star of the show! Zucchini is high in vitamin A and vitamin C and potassium.
- Olive Oil. Coating the outside of vegetables you prepare for grilling ensures they caramelize but do not burn. Zucchini needs very little, just 1 tablespoon for 4 medium zucchini. You could even use avocado oil here!
- Kosher Salt + Pepper. Seasoning is key to great-tasting grilled veggies. Season vegetables both before you grill them and after, to taste.
- Italian Seasoning. While optional—simple grilled zucchini tastes great with just salt and pepper—I love to add a little Italian seasoning for some flair. Feel free to swap in another dried herb (such as oregano, thyme or basil) or seasoning blend you prefer.
- Parmesan. This nutty, umami addition is optional, but once you try Grilled Zucchini with Parmesan, it’s hard to go back! A garnish of cheese also tends to make grilled vegetables more appealing to kids and picky eaters. Could used feta cheese here!
- Lemon Juice. The hit of acid that brightens up cooked vegetables and makes them taste far more complicated than they really are (it’s why I love adding lemon to my Grilled Asparagus).
The Directions
- Preheat the grill (or for pan grilled zucchini, heat a cast iron grill pan on your stove).
- Cut the zucchini for grilling.
- Drizzle with olive oil and sprinkle the seasoning.
- Place the zucchini on the grill in a single layer. Grill zucchini for about 9 minutes, turning it partway through. Enjoy!
Storage Tips
- To Store. Refrigerate grilled zucchini in an airtight container for up to 3 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed. However, you can freeze uncut zucchini if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover Ideas
Dice up leftover grilled zucchini and add it to a salad, such as BLT Chopped Salad, Italian Farro Salad, or BBQ Chicken Salad. Or, cut it into long, thin slices then add it to your next Air Fryer Grilled Cheese or BLT.
What to Serve with Grilled Zucchini
Recommended Tools to Make this Recipe
- Tongs. I appreciated the locking feature for staying organized in a drawer.
- Measuring Spoons. Similarly, I love the magnetic feature in these because it helps them stay bundled together in my kitchen drawer
My Favorite Chef Knife
With exceptionally solid steel and an ergonomic handle, this knife gets used every day in my house without a drop in performance.
Save this easy zucchini recipe for the next time you need a fast, healthy side dish, or for when you feel overwhelmed with your zucchini haul.
For us most summer nights, it’s a mix of both.
Hence, we eat a lot of grilled zucchini around here. I’m not tired of it yet, and I don’t think you will grow weary either!
Frequently Asked Questions
Cut the zucchini appropriately. I recommend quartering the zucchini lengthwise into batons (more below).
Grill over medium high heat (about 400 to 450 degrees F). This is hot enough to crisp the outside, but not SO hot that the zucchini burns before the inside can become tender.
You will be using salt in your seasonings, but no need to salt and let the zucchini rest before grilling!
Grilled Zucchini with Lemon. Simply sprinkle lemon zest on the zucchini after grilling for a robust citrus flavor!
Spice it up. Add some red pepper flakes to your seasoning to kick up the heat on this grilled zucchini!
Grilled Garlic Zucchini. Add minced garlic or garlic powder to your seasonings for upgrade on flavor!
Grilled Zucchini
Ingredients
- 4 medium zucchini about 8 ounces each
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning optional
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Juice of 1/2 small lemon
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
- Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
- Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
- Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you’d like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
- Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!
Notes
- To Store. Refrigerate grilled zucchini in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed. However, you can freeze uncut zucchini if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Grilling veggies is a way to add pizzaz to a side dish! Here are some of my other favorite grilled vegetables:
As a health coach, I’m always on the look out for simple, delicious ways for my clients to incorporate veggies! This recipe is AMAZING!
Hi Ann! So glad you enjoyed the zucchini! Thank you for this kind reivew!