Grilled Zucchini Recipe: A Simple Summer Favorite
There’s something special about zucchini fresh off the grill. It’s light, smoky, slightly charred, and full of flavor. Whether you’re throwing together a weeknight dinner or hosting a backyard BBQ, grilled zucchini is one of those easy sides that never fails to impress. It pairs well with just about anything – grilled chicken, burgers, steak, or even a grain bowl. And the best part? It’s ridiculously simple to make with just a few pantry staples and minimal prep.
In this post, I’ll walk you through how to make perfectly grilled zucchini that’s tender, flavorful, and full of that charred goodness we all crave during grilling season. I’ll also share a few helpful tips, fun variations, and answers to common questions, so your zucchini turns out great every single time.
Ingredients You’ll Need
- 3 medium zucchini (about 1.5 pounds total)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano (or Italian seasoning)
- Salt and black pepper to taste
- Optional: lemon juice or balsamic glaze for serving
- Optional garnish: fresh parsley, grated Parmesan, or red pepper flakes
| Serving: 4 as a side dish | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes |
How to Make Grilled Zucchini
- Slice the zucchini – Start by washing your zucchini and trimming off the ends. Then slice them into 1/4-inch thick planks lengthwise, or cut them into thick rounds or wedges depending on your preference. Planks are great for even grilling, but rounds work just as well.
- Season generously – Place your zucchini slices in a large bowl or zip-top bag. Drizzle with olive oil and toss to coat. Then sprinkle on the garlic powder, oregano, salt, and pepper. Mix until each piece is well coated.
- Preheat the grill – Heat your grill to medium-high (about 400°F). If using a grill pan or indoor grill, get it hot before adding the zucchini.
- Grill time – Place the zucchini slices directly on the grill grates in a single layer. Grill for about 3–4 minutes per side, flipping once, until grill marks appear and the zucchini is tender but not mushy.
- Serve and enjoy – Remove from the grill and transfer to a platter. Add a squeeze of lemon juice or drizzle of balsamic glaze if desired. Garnish with fresh herbs, cheese, or red pepper flakes for extra flavor.
Tips for Perfect Grilled Zucchini
- Don’t slice too thin. Thin slices tend to overcook quickly and can fall apart on the grill. Aim for about 1/4-inch thickness for best results.
- Use medium heat. High heat can char the outside too fast while leaving the inside undercooked. Medium-high heat gives you that golden sear without burning.
- Preheat the grill. Always make sure your grill or grill pan is hot before you start cooking. This helps create those beautiful grill marks and prevents sticking.
- Avoid over-oiling. You want enough oil to help with flavor and prevent sticking, but not so much that it causes flare-ups or soggy zucchini.
- Let it rest. Give the grilled zucchini a few minutes to rest before serving. This helps the juices settle and the flavors to really shine.
Recipe Variations to Try
Grilled zucchini is super versatile. Here are a few fun twists to mix things up:
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
- Zucchini Parmesan: After grilling, sprinkle with shredded Parmesan while still warm so it melts slightly.
- Garlic Butter Finish: Toss the grilled slices in melted garlic butter right before serving.
- Mediterranean Style: Top with crumbled feta, chopped olives, and a few cherry tomatoes.
- Balsamic Glazed: Drizzle with balsamic reduction and fresh basil for a restaurant-style finish.
Frequently Asked Questions
Can I make grilled zucchini without a grill?
Yes. A grill pan, cast iron skillet, or even a stovetop griddle works great. You’ll still get a nice char with that delicious grilled flavor.
How do I store leftovers?
Store leftover grilled zucchini in an airtight container in the fridge for up to 3 days. Reheat in a skillet or enjoy cold over salads and grain bowls.
Can I slice the zucchini in advance?
Absolutely. You can slice and season the zucchini a few hours ahead of time. Just keep it refrigerated until you’re ready to grill.
Can I use yellow squash instead?
Definitely. Yellow squash grills just like zucchini and has a similar taste and texture. You can even mix the two for a more colorful dish.
Why is my zucchini soggy?
Overcooking is usually the culprit. Make sure to slice thick enough and don’t leave it on the grill too long. Zucchini should be tender but still have a bit of bite.
Final Thoughts
Grilled zucchini is one of those simple recipes that deserves a spot in your summer rotation. It’s fast, fresh, and full of flavor – plus it goes with just about everything. Whether you’re feeding a crowd or just want an easy weeknight veggie, this recipe checks all the boxes. Once you’ve tried it, you’ll wonder why you didn’t start grilling zucchini sooner. Give it a go and don’t forget to experiment with your own favorite toppings and twists.