Tender and flavorful, this grilled zucchini is an excellent veggie side for summer. There's something really special about those gorgeous charred marks from the grill. Let me show you how it's done!
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Easy grilled zucchini is the epitome of summer, the perfect simple side. 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, but I prefer 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.
How To Grill Zucchini
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Prep produce:
- First things first, turn on the grill so it can start heating up!
- Wash zucchini and cut it into large, ½-inch thick, diagonal ovals.
- Place ovals in 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 pieces 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, serve and enjoy! I especially love eating this zucchini with grilled teriyaki chicken thighs.
Stacey's Top Tips
- Keep a close eye: Zucchini cooks fast on the grill (3-5 minutes per side). Don't overcook, or it can become mushy. Once it's tender and can be 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.
How To Store Leftovers
Storing leftovers: Place leftover grilled zucchini in an airtight container and refrigerate 3-4 days. Leftovers can be reheated in the microwave or air fryer and they're also great in a breakfast omelette or cheesy scrambled eggs.
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Grilled Zucchini
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:
- Herbs or citrus
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 ovals.
- Place zucchini pieces in a bowl or large container. Season with olive oil, salt and pepper. Use a spoon to mix and coat ovals 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.
- Remove zucchini from heat. Garnish with fresh herbs or a few drops of lemon juice if desired. Enjoy!
Nutrition
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