Tender and flavorful, this grilled zucchini is an excellent veggie side for summer. There's something really special about those gorgeous charred marks scorched on by the grill. Let me show you how it's done (spoiler alert: it's crazy easy).
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Easy grilled zucchini is the epitome of summer, the perfect simple side in just 15 minutes. I keep mine really basic with olive oil, salt and black pepper seasonings.
Pair it with grilled teriyaki chicken thighs, salmon, steak, burgers, hot dogs and so much more. I also like to round out my spread with a yummy pasta salad. ☀️
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How To Cut Zucchini For Grilling
How you cut zucchini for grilling is actually very important! Now a lot of people like cutting it lengthwise into planks. I prefer half-inch thick, diagonal ovals. Thickness prevents sogginess and I find that ovals are more shareable, with a lengthwise cut you get so few pieces.
What You'll Need:
- Zucchini: I like buying medium to large size for grilling. You can also do half zucchini and half yellow squash!
- Extra virgin olive oil: Or sub avocado oil.
- Seasonings: Salt and pepper is my fav. Of course, you can play around with spices and use whatever you like. Garlic powder and smoked paprika would also be excellent. Also, my burger seasoning blend would be great on zucchini and other grilled veggies!
How To Grill Zucchini
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Prep squash:
- First things first, turn on the grill so it can start heating up!
- Wash zucchini and cut it into large, ½-inch thick, diagonal slices.
- Place ovals into a bowl or container and season with olive oil, salt and pepper. Stir or shake to coat.
Grill:
- Once your grill has reached about 400°F, arrange zucchini rounds on the grates.
- Cook 3-5 minutes per side until charred and easily pierced with a fork. Overcooking can lead to mushiness so don't leave it on the grill for too long.
Serve:
- Remove zucchini from the grill. If desired, garnish with a squeeze of lemon juice, some fresh basil or grated parmesan cheese. Serve and enjoy!
- I especially love eating this zucchini with grilled chicken.
Stacey's Top Tips
- Keep a close eye: Vegetables grill quickly and this zucchini is no exception. It takes only 3-5 minutes per side. Don't overcook, or it can become soggy. Once tender and easily pierced with a fork, it's done!
- Indoor cooking: Weather isn't cooperating for outdoor cooking? No big deal! Try a grill pan instead.
- Yellow squash: You can also make this recipe with half zucchini and half yellow squash! ✨
Serving Suggestions
Grilled zucchini pairs really nicely with a lot of different mains! It's the perfect way to round out any dinner plate. Try it with:
Variations: How To Season Grilled Zucchini
While I generally keep things easy with a simple salt and pepper blend, there are endless ways to season grilled zucchini:
- Citrus: Add lemon pepper for bright flavor.
- Spicy: Try crushed red pepper flakes or a sprinkle of cayenne.
- Savory: Experiment with paprika, smoked paprika, onion powder or garlic powder.
- Herby: Sprinkle squash with dried oregano or rosemary.
- Infused: Try olive oil infused with garlic, spicy chiles or fresh herbs like rosemary.
- Balsamic: A drizzle of sweet balsamic glaze would be absolutely glorious on grilled zucchini.
- Cheese! Sprinkle on some feta or goat cheese crumbles. 😋
How To Store Leftovers
Place leftover grilled zucchini in an airtight container and refrigerate 3-4 days. Leftovers can be reheated in the microwave or air fryer.
Use them up in a breakfast omelette, cheesy scrambled eggs or tossed into a leafy garden salad.
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Grilled Zucchini Recipe
Equipment
- 1 Outdoor grill *or grill pan (for indoor cooking).
Ingredients
- 2 large zucchini *see note below
- 1 tablespoon olive oil *or avocado oil
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
Optional garnish:
- Fresh herbs (parsley, basil, cilantro), citrus, grated parmesan.
Recipe notes:
Zucchini: You can also use half zucchini and half yellow squash!Instructions
- Preheat grill to 400℉.
- Wash zucchini and cut into ½ inch thick diagonal slices.
- Place zucchini pieces in a large bowl or container. Season with olive oil, salt and pepper. Use a spoon to mix, or place a lid on your bowl and shake!
- Grill 3-5 minutes per side, until tender and easily pierced with a fork. This won't take long! Keep a close eye so they don't overcook and become soggy or mushy.
- Remove zucchini from heat. Garnish with fresh herbs, parmesan or a few drops of lemon juice if desired. Enjoy!
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Nutrition
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