This grilled zucchini recipe is simple, flavorful, and ready in 15 minutes. Seasoned zucchini planks grilled until tender with caramelized edges. The best way to cook zucchini all summer.
Zucchini has a reputation for being boring and I understand why. Steamed or boiled zucchini is genuinely not very interesting. But put a well-seasoned zucchini plank on a hot grill and something completely different happens.
The edges get slightly caramelized and take on a little char. The inside softens and turns almost sweet. The texture goes from watery and soft to tender with a little structure, and the flavor actually has something going on. A simple finish of good olive oil, a squeeze of lemon, some fresh herbs, and maybe a little parmesan is all it needs.
I make this every week during summer when zucchini is in season and cheap and I’m always looking for another way to use it. It goes alongside virtually anything from the grill. It’s one of those sides that quietly makes the whole plate better without demanding any real attention.
➡️ You should try this recipe next: Oven Roasted Vegetables Easy and Perfectly Caramelized
Why You’ll Love This Recipe
- Ready in 15 minutes with almost no prep
- Works as a side for grilled chicken, fish, steak, or really anything
- The grill does what the oven and stovetop can’t quite replicate
- Naturally vegan, gluten free, and dairy free
- Easy to season differently each time depending on what you’re serving it with
- Even people who think they don’t like zucchini tend to like this
What You Need
Zucchini. Medium sized zucchini work best. Large ones have more seeds and more water content, which can make them steam on the grill rather than sear. Medium zucchini are firmer, have better flavor, and hold up better on the grates. Three medium zucchini is enough for 4 servings as a side.
Olive oil. A generous coating before the zucchini goes on the grill prevents sticking and helps the surface caramelize rather than steam. Don’t be shy with it.
Garlic powder. Fresh garlic tends to burn on a hot grill before the zucchini has time to cook through. Garlic powder gives you the flavor without the burned garlic situation. A light sprinkle over both sides.
Salt and pepper. Season well. Zucchini needs more salt than you’d expect to bring out its flavor.
Dried Italian herbs or dried oregano. Optional but a sprinkle before grilling adds a subtle background flavor that works well with the char.
Fresh lemon juice. Squeezed over the hot zucchini right after it comes off the grill. This is one of those finishing touches that makes a noticeable difference. The acid brightens everything.
Fresh herbs for finishing. Fresh basil, fresh mint, or flat-leaf parsley all work well. Scatter them over the hot zucchini just before serving.
Optional additions. A sprinkle of freshly grated parmesan over the hot zucchini right before the herbs. A light drizzle of balsamic glaze. A small amount of red pepper flakes. All worth trying depending on what you’re in the mood for.
How to Make Grilled Zucchini
Slice the Zucchini
Cut each zucchini lengthwise into planks about a third to half an inch thick. This thickness is important. Thinner than a third of an inch and they cook too fast and can fall through the grates or get limp and fragile. Thicker than half an inch and the outside can get too dark before the inside cooks through.
You can also cut them on a diagonal for slightly longer, more dramatic-looking planks, or into coins if you prefer. Planks give you the best grill marks and are the easiest to handle.
Pat the zucchini slices dry with a paper towel. Zucchini holds a lot of water and any surface moisture will steam on the grill instead of searing.
Season and Grill
Brush or toss the zucchini planks with olive oil on both sides. Season both sides with garlic powder, salt, pepper, and dried herbs if using.
Heat the grill to medium-high heat. Oil the grates well before adding the zucchini. Lay the planks on the grill and cook for 3 to 4 minutes on the first side without moving them. You’re looking for clear grill marks and a slight char at the edges. Flip and cook another 2 to 3 minutes on the second side.
The zucchini is done when it’s tender all the way through and has visible grill marks on both sides. It should feel soft when you press it gently but still hold its shape. Don’t cook it past the point where it starts to get floppy and fall apart.
Remove from the grill and arrange on a serving plate.
Finish and Serve
While the zucchini is still hot, squeeze fresh lemon juice over the whole plate. Scatter fresh basil, mint, or parsley over the top. If you’re adding parmesan, this is the moment, so it melts slightly from the heat of the zucchini.
Serve immediately. Grilled zucchini is best hot or warm and loses some of its appeal as it cools and the texture softens further.
This works as a side for almost anything on the grill. It’s particularly good alongside the jalapeño peach chicken skewers where the simple vegetable balances the bold sweet-spicy glaze. It also pairs really naturally with the sheet pan chicken fajitas when you want a lighter vegetable on the side rather than more starchy components.
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Tips
Pat the zucchini dry before seasoning. Zucchini has high water content and surface moisture turns to steam on the grill instead of allowing the surface to sear. A quick pat with paper towels makes the difference between grill marks and a pale steamed surface.
Oil both the zucchini and the grill grates. Either one alone isn’t always enough. Oiling the zucchini helps it brown. Oiling the grates prevents sticking. Both together means the zucchini lifts cleanly every time.
Don’t move them for the first 3 to 4 minutes. This is the same logic as every other thing you grill. Let the surface make contact with the heat and form a crust. Moving them too early tears the zucchini and ruins the grill marks.
Medium-high heat, not high. Very high heat chars the outside before the interior cooks through. Medium-high gives you good grill marks and a properly cooked center.
Season generously. Zucchini is mild and needs more seasoning than you might expect. Don’t be light with the salt. Taste after grilling and add a pinch more if needed.
Finish with lemon while still hot. Acid on hot grilled vegetables is one of the most reliably good finishing moves in summer cooking. Do it right off the grill, not after the plate has been sitting for a few minutes.
Variations
Add a balsamic glaze. A drizzle of thick balsamic glaze over the hot grilled zucchini adds a sweet-tart quality that works really well. Balsamic and zucchini is a classic Italian combination.
Make it with parmesan and basil. Immediately after grilling, scatter freshly grated parmesan over the hot zucchini and let it melt slightly before adding torn fresh basil. Simple and excellent.
Marinate first. A 30-minute marinade in olive oil, lemon juice, garlic, and herbs before grilling adds more flavor depth than seasoning alone. Don’t marinate longer than an hour since the acid in the lemon starts to break down the texture of the zucchini.
Grill on skewers. Cut the zucchini into thick coins, season, and thread onto skewers alternating with cherry tomatoes and red onion. Great for cookouts and easier to serve. The oven roasted vegetables uses a similar combination of summer vegetables if you want an indoor version of the same idea.
Top with a tahini sauce. Whisk together tahini, lemon juice, garlic, and water into a drizzleable sauce and spoon it over the grilled zucchini instead of plain olive oil and herbs. A great Middle Eastern-inspired direction that’s really good.
Make it spicy. A pinch of red pepper flakes scattered over the zucchini before it goes on the grill, or a drizzle of chili oil right before serving.
Substitutions
Zucchini can be replaced with yellow summer squash in exactly the same way, same thickness, same timing, same seasoning. A mix of green and yellow squash looks beautiful on the plate.
Olive oil can be replaced with avocado oil which has a slightly higher smoke point, useful if your grill runs very hot.
Garlic powder can be replaced with onion powder or a combination of both. Fresh garlic minced very fine and applied right at the end of cooking rather than before works if you really want fresh garlic flavor.
Fresh lemon juice can be replaced with fresh lime juice, which gives a slightly different brightness that works well especially if you’re serving the zucchini alongside Mexican-inspired dishes.
Fresh basil can be replaced with fresh mint for a cooler, brighter note, or fresh flat-leaf parsley for something more neutral.
Storage
Grilled zucchini is genuinely best eaten hot or warm right off the grill. The texture softens as it cools and the zucchini releases more water as it sits, which makes leftovers considerably less appealing than the fresh version.
That said, leftovers keep in an airtight container in the fridge for up to 3 days. They’re good chopped and added to pasta, stirred into scrambled eggs, layered onto a sandwich, or tossed into a grain bowl. Not ideal to reheat and serve as a side dish since the texture won’t be the same, but useful as an ingredient in other things.
Freezing is not recommended. Zucchini becomes completely mushy after freezing and thawing and is not worth eating.
Frequently Asked Questions
Do I need to salt the zucchini before grilling?
Not for grilling the way you might for other preparations. The high heat of the grill cooks off excess moisture quickly enough that pre-salting isn’t necessary. Just pat them dry and season right before they go on the grill. If you have time and want to draw out extra moisture, salt the slices and let them sit on paper towels for 20 minutes, then pat very dry before seasoning.
Can I make grilled zucchini in a grill pan on the stove?
Yes. Heat a cast iron grill pan over medium-high heat until very hot. Oil the pan well. Cook the zucchini in batches for 3 to 4 minutes per side. The grill marks won’t be as dramatic as an outdoor grill but the caramelization and char flavor is very similar. Don’t crowd the pan.
Why is my grilled zucchini soggy?
A few possible causes. The zucchini wasn’t dried before grilling and the surface moisture steamed rather than seared. The grill or pan wasn’t hot enough before the zucchini went on. The slices were too thin and cooked too quickly without building a proper surface. Or the zucchini was very large and waterlogged to begin with. Medium zucchini, well dried, on a properly preheated hot grill solves all of these.
What thickness should I slice grilled zucchini?
A third to half an inch is the sweet spot for planks. Thin enough to cook through relatively quickly, thick enough to have some structure and stay on the grill without falling apart. Coin cuts should be at least a quarter inch for the same reason.
Can I grill zucchini ahead of time?
You can grill it up to an hour ahead and serve it at room temperature. The texture will be softer and a little less exciting than fresh off the grill, but it’s still good. Add the lemon and herbs right before serving rather than in advance.
Grilled Zucchini Recipe Simple Flavorful and Perfect Every Time
Description
This grilled zucchini recipe is simple, flavorful, and ready in 15 minutes. Seasoned zucchini planks grilled until tender with caramelized edges. The best way to cook zucchini all summer.
Ingredients
Instructions
- Slice zucchini lengthwise into planks about a third to half an inch thick. Pat both sides completely dry with paper towels.
- Brush both sides of the zucchini planks with olive oil. Season both sides with garlic powder, salt, pepper, and dried herbs.
- Preheat the grill to medium-high heat. Oil the grates well.
- Place the zucchini planks on the grill. Cook for 3 to 4 minutes on the first side without moving until grill marks form and the edges start to caramelize. Flip and cook 2 to 3 more minutes until tender and grill marks appear on the second side.
- Remove from the grill and arrange on a serving plate. Squeeze fresh lemon juice over the hot zucchini immediately. Scatter fresh herbs over the top. Add parmesan if using and let it melt slightly from the heat before serving.
- Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 300mg13%
- Total Carbohydrate 5g2%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pat the zucchini completely dry before oiling and seasoning. Surface moisture is what prevents a proper sear on the grill and gives you pale steamed zucchini instead of caramelized grill marks.
Don't move the zucchini for the first 3 to 4 minutes. Let the grill marks form and the surface caramelize before you try to flip. If it sticks when you go to flip it, give it another 30 seconds.
Squeeze the lemon over the zucchini while it's still hot right off the grill. The acid brightens the whole dish and makes a noticeable difference in how the finished plate tastes.
