Try grilled zucchini as an easy and delicious side! Perfectly done in ten minutes and you won’t believe how good it is.
Why you’ll love it: So easy and so delicious, it’s a perfect side dish to add to the grill.
How long it takes: 15 minutes
Equipment you’ll need: sharp knife, grill
Long planks of seasoned zucchini, grilled to perfection, is about the easiest thing in the world to make. I just love how plain ordinary zucchini squash turns into this buttery tasting delight. And did I mention that it’s so easy? Yes, I guess I may have.
Gardeners, do you have an abundance of zucchini this summer? Or maybe you’re like me and are lucky enough to have a generous neighbor with a prolific garden. I love cooking with zucchini because it is so versatile.
Maybe you’ve tried these pesto and cheese stuffed zucchini, or my famous zucchini rice casserole, comfort food supreme. Have you tried “zoodles” yet? You’ll love zucchini noodle salad with beans, feta, and lemon. A perfect way to use those submarine sized zucchini! And everyone loves homemade zucchini bread! Lately I’ve been using my air fryer to make irresistibly crispy Zucchini Chips. With hardly any oil, they are the ultimate snack (super easy, too!).
Did you know zucchini is really good for you? It has tons of nutrients, antioxidants, and fiber. If you want to know more, go to Healthline for 12 health and nutrition benefits of zucchini. It’s pretty amazing what this humble squash can do for you! Low in carbs, it’s great if you’re sticking to a Whole30, keto, or paleo diet.
So try grilling zucchini today! It’s so delicious that you may find that the grilled zucchini on your plate is the first thing to disappear. Make a lot because you’ll want a second helping for sure.
About this Recipe
Look for the printable recipe card at the end of this post.
Grilling zucchini is so easy that you won’t even need a recipe the next time you make it! Use medium sized zucchini, sliced lengthwise. Will crosswise slices work? Definitely, but it means a lot more flipping on the grill.
Preheat your grill, brush both sides of the zucchini planks with olive oil, sprinkle with seasonings, and grill.
I like to grill the zucchini slices about five minutes per side, so they get tender with nice grill marks, but aren’t falling apart.
If you’re grilling steak or chicken, wait until it’s almost done before you put the zucchini on. The zucchini is best served right off the grill.
Some folks believe that using aluminum foil when you grill can cause particles of aluminum to get into your food. Experts have found that the quantity of aluminum that may be ingested is so minute that it won’t have any effect on your health (Healthline). That being said, this grilled zucchini is best cooked right on the grill grates so there are no worries about aluminum.
If you like to combine vegetables to grill, try using a grill basket. I’ve found that they are super helpful when grilling assorted veggies. Try grilling zucchini, onions, mushrooms, eggplant, and tomatoes.
It sort of depends on the size of your zucchini and how you like it. For this recipe, thin horizontal slices work best (from stem to end). If your zucchini are quite small, just cut them in half horizontally. Circles of zucchini are fine, too, but there will be more of them to flip. I would do circles or chunks in a grill basket because it’s much easier.
Make It Your Own
This recipe for grilled zucchini is so basic, it’s just crying out for your special flourishes. Here’s a few ideas:
- Try different seasonings: dried red pepper flakes, garlic, fresh or dried herbs (basil, oregano, parsley, chives, dill, cilantro, thyme).
- Drizzle the grilled slices with balsamic vinegar, or even better, a balsamic reduction.
- Add a squeeze of fresh lemon juice or lemon zest.
- Garnish with a sprinkle of crunchy savory granola, Parmesan cheese, more fresh herbs, or capers.
- Use yellow summer squash instead of zucchini, or combine the two. I love grilled vegetable salad with zucchini, summer squash, mushrooms and onions.
- Don’t want to heat up the grill? You can use a grill pan on the stove with good results. Or make these lovely Sautéed Summer Squash and Zucchini Ribbons in a skillet.
- For easy cleanup, try grilling zucchini in foil packets. Simply place the zucchini on double sheets of foil, brush with olive oil, sprinkle with seasonings, and seal the packets. Grill for 15 minutes or until desired tenderness. You won’t get the grill marks or quite the same flavor, but it’s another way to do it.
Storage and Reheating Tips
Grilled zucchini is best eaten right away. If you do have leftovers, wrap securely and refrigerate for up to two days. Reheat gently in the microwave. The texture will be somewhat softer but the taste is still excellent.
Have some grilled zucchini left over? Dice it up along with a couple of tomatoes. Cook up your favorite pasta, reserving a half cup of cooking water before draining. Add the zucchini and tomatoes to the pot along with a splash of olive oil and a pinch of red pepper flakes, stirring until they are heated. Add the pasta back to the pan, along with shredded Parmesan cheese, and a little of the cooking water to make it a bit saucy. Serve as a delicious side dish.
More Ideas For The Grill
Fired up about grilling? Grilling is such a fun and easy way to cook! Try:
- Seasoned grilled potatoes
- Grilled chicken shawarma drumsticks
- Grilled portobella mushrooms stuffed with spinach and cheese
- Shrimp and pineapple kabobs
- Grilled salmon
- Foil wrapped grilled salmon
- Marinated chicken — 8 exciting marinades to try!
- Grilled pesto pizza — with 5 ingredients
- 3 medium sized zucchini
- 1-2 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- Preheat grill to medium heat (350-400ºF). Slice zucchini from top to bottom into quarter inch slices, about 3-4 slices, depending on size of zucchini. .
- Brush with olive oil on both sides and sprinkle with salt, pepper, and oregano.
- Grill for 5 minutes, flip, and grill for another 4-5 minutes or until desired tenderness is achieved. Best served immediately.
- Use yellow summer squash instead of zucchini, or combine the two.
- Don’t want to heat up the grill? You can use a grill pan on the stove with good results.
- Grilled zucchini is best eaten right away. Wrap leftovers in an airtight container and refrigerate for up to two days. Reheat gently in the microwave. The texture will be somewhat softer but the taste is still excellent.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.