Why you will love grilled zucchini
Along with bell pepper and corn on the cob, zucchini is naturally suited to grilling (and sauteing in just minutes!). Their mild flavor picks up the slightly charred smokiness to perfection, while grilling brings out its natural sweetness, too. Meanwhile, the juicy interior helps them stay nice and juicy even using this high-heat cooking method. Even better, you prepare and cook zucchini on the grill in under 10 minutes for perfectly charred and tender-crisp (but never soggy or mushy!) results. Did I mention zucchini are also nutrient-dense (yet low-carb and low-calorie!) with vitamins A and C, potassium, and folate? Best of all, it’s easy to play with the grilled zucchini seasoning/flavor profile, and it’s one of THE most versatile summery side dishes you can enjoy at BBQs, picnics, potlucks, and more. Keep reading for all my favorite serving suggestions. Want more delicious ways to enjoy zucchini and summer squash this summer? Try my pan-fried zucchini, crispy fried squash, or summer squash casserole recipe.
The ingredients
The combination of olive oil, an acid, and simple seasonings makes this deliciously moreish, crowd-pleasing, perfect grilled zucchini recipe the whole family will enjoy.
Zucchini: It’s best to use a relatively evenly shaped/wide zucchini (since we’re slicing lengthwise) about 8-10 inches long. Look for zucchini that’s heavy for its size, vibrant and smooth, and free from blemishes/mold. Yellow summer squash will work, too. Olive oil: I’ve found extra-virgin olive oil works well, though you can use a high-heat oil if preferred – like avocado oil. Seasonings: I prefer to use dried herbs/seasonings when grilling since fresh ones are likely to burn. For this simple yet delicious seasoning, I use: Dried oregano – or other herbs like thyme, Italian seasoning, etc., Garlic powder, Sea salt & black pepper. Red wine vinegar: An acidic ingredient is a great way to add brightness and depth. Balsamic vinegar or lemon juice (optionally with some lemon zest for extra zingy flavor) would also work.
You could also optionally garnish the zucchini with extras like a sprinkle of parmesan cheese, red pepper flakes, a dollop of homemade basil pesto, and/or fresh herbs like parsley or basil.
How to grill zucchini
First, preheat the grill to medium-high heat (about 400-450ºF/200-230ºC) or prepare your charcoal BBQ. Oil the grates. Meanwhile, in a large bowl, combine the oil, vinegar, and spices. Chop away the top and then slice the zucchini into ¼-inch lengthwise slices/planks (to maximize surface area and reduce the risk of the pieces falling through the grates). Be careful not to slice them too thin, or they’ll fall apart on the grill. Use a mandoline for perfectly even-sized slices. Long zucchini spears will also work. Then add the slices to the bowl with the oil mixture and toss to coat the pieces well. Once the grill is hot, use tongs to transfer the zucchini to the grill in a single layer, cover it, and cook for 2-3 minutes. Flip the pieces over, increase the heat to high, and cook for a further 2-3 minutes – until the grilled zucchini is tender in the middle and lightly browned/caramelized on the outside. If you think it’ll make it easier, you can place them over a grill mat or within a grill pouch (which is super easy to flip over in one go). Finally, remove the zucchini from the grill, give it a final taste test, and adjust the seasoning (salt & pepper) if desired. Then enjoy!
How to Get Char Marks on Grilled Zucchini
If you want to achieve those aesthetically pleasing charred lines, then ensure the grill is at a high temperature (and oiled!). Then place the zucchini directly onto the grill grates. Ensure you only flip it after the grill marks have formed on one side, then repeat. I like it when the zucchini is tender in the middle and lightly browned/caramelized on the outside. This method balances the desired charred appearance with a deliciously tender texture.
Ways to serve grilled zucchini
This super versatile summery vegetable side dish pairs well with practically any meal. Some of my favorite pairings include:
Grilled/Cooked proteins: Grilled or air fryer salmon, pan-seared sea bass, grilled chicken breast or skewers, shrimp skewers, kofta kebab, steak, tofu, etc. With a burger/hotdog, in sandwiches and wraps, or even with a falafel wrap/pita. With pasta or with grains: Like brown rice, risotto, couscous, quinoa, etc. Casseroles: like my hamburger casserole, taco casserole, etc. In or alongside tacos and burritos. With side salads: Like coleslaw, potato salad, Texas caviar, and others. Alongside eggs: Like sweet potato hash, quiche, omelet/ frittata, shakshuka, etc. To garnish dips.
More simple vegetable side dishes
Grilled cauliflower steaks Asparagus (6 ways) Sauteed sugar snap peas Squash casserole Grilled portobello mushrooms
If you try this simple grilled zucchini recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
