Grilled zucchini is an easy summer side dish that's perfect for cookouts, backyard barbecues, and weeknight dinners. Fresh zucchini is brushed with olive oil, seasoned with an Italian-inspired blend of herbs and spices, then grilled until tender with delicious charred grill marks. It's simple to make and a great way to add a vegetable to any meal.
What's great about this recipe
- It's a quick side dish that goes from prep to the table in about 15 minutes, making it perfect for busy weeknights and cookouts.
- It goes with almost anything you can grill, including steak, chicken, pork chops, burgers, seafood, and your other barbecue favorites.
- It's made with simple ingredients you probably already have in your pantry. Just pick up some fresh zucchini.
- It's a great way to use fresh zucchini, especially if you have a bumper crop.
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Ingredients you'll need
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Zucchini - Two large zucchini should yield about 8 to 9 slices. If they're on the smaller side, use an extra zucchini.
Olive oil - Brush it on the zucchini to help the seasoning stick and promote browning on the grill. You can substitute avocado oil or another neutral, high-heat cooking oil.
Seasonings - Salt, garlic powder, dried rosemary, dried oregano, dried thyme, and black pepper combine to make a simple Italian-inspired seasoning blend that adds plenty of flavor.
Optional garnish - Chopped parsley adds a pop of fresh color. Fresh lemon wedges brighten the flavors just before serving (not pictured).
📖 See the recipe card for quantities and preparation.
Prep work
There's not much prep work for this recipe. Mix the Italian-inspired seasoning blend, then slice and season the zucchini.
Add the salt, garlic powder, rosemary, oregano, thyme, and black pepper to a small bowl. Stir until well combined.
Wash and pat the zucchini dry. Trim off both ends, then slice it lengthwise into ¼ to ½-inch thick planks. Keep the slices about the same thickness so they cook evenly and develop nice grill marks.
Arrange the slices in a single layer on a large baking sheet or platter. If any moisture collects on the surface, pat it dry with paper towels.
Brush them with olive oil, sprinkle with about half of the seasoning blend, then turn them over and repeat on the other side.
How to make grilled zucchini
We used a gas grill for this recipe and lightly coated the grates with grill spray to help prevent sticking. It works just as well on a charcoal grill.
Preheat the grill to medium to medium-high heat (about 400°F to 450°F). The grill should be hot enough to create nice grill marks while allowing the zucchini to cook through without burning.
Arrange the slices on the grill in a single layer. Cover and cook for 3 to 4 minutes. Turn each slice with tongs and cook for another 3 to 4 minutes. If you'd like them a little softer, continue cooking until they reach your desired tenderness.
Transfer the grilled zucchini to a serving platter. Garnish with chopped parsley and serve with fresh lemon wedges, if desired.
Recipe tips and notes
- Slicing the zucchini lengthwise creates larger pieces that are easier to turn and less likely to fall through the grill grates.
- Cut the slices as evenly as possible so they cook at the same rate.
- Do not slice the zucchini too far ahead of time. It will begin to release water, which can make the finished dish soggy.
- Keep in mind that grill temperatures can vary. Remove the slices when they have good grill marks and reach your desired tenderness.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat in the microwave until heated through. You can also warm the slices in a nonstick skillet over medium heat with a light coating of oil until hot.
Food safety: Do not leave cooked food out for more than 2 hours (or 1 hour if the temperature is above 90°F). Reheat leftovers to an internal temperature of at least 165°F. For more information, visit the U.S. Department of Agriculture and Foodsafety.gov.
PLANNING AHEAD
Heading to a Cookout?
If you're bringing this dish to a potluck, don't prep it at home. It will start releasing water and can become soggy before it ever reaches the grill.
Instead, mix the seasoning blend at home and pack it in an airtight container.
Pour the olive oil into a another small airtight container and bring the zucchini whole. I'm sure your host will gladly lend you a cutting board. Once you arrive, slice it, season it, and hand it off to the grill master.
Zucchini is available year-round, but it's especially plentiful and affordable during the summer months. When you have the grill fired up for chicken, steak, or other favorites, add a few zucchini slices while you're at it. They cook in just minutes and pair well with almost anything coming off the grill. If you have extra zucchini, try our fried zucchini for a crispy appetizer or side dish, or make a batch of zucchini soup for another delicious way to enjoy this versatile summer vegetable.
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📖 Recipe
Grilled Zucchini
Ingredients
- 2 large zucchini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Chopped parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Add the salt, garlic powder, rosemary, oregano, thyme, and black pepper to a small bowl. Stir until well combined.
- Wash and pat the zucchini dry. Trim off both ends, then slice them lengthwise into ¼ to ½-inch thick planks.
- Arrange the slices in a single layer on a large baking sheet or platter. If any moisture collects on the surface, pat it dry with paper towels.
- Brush them with olive oil, sprinkle with about half of the seasoning blend, then turn them over and repeat on the other side.
- Preheat a grill to medium to medium-high heat (about 400°F to 450°F). Lightly coat the grill grates with grill spray or oil to help prevent sticking.
- Arrange the slices on the grill in a single layer. Cover and cook for 3 to 4 minutes.
- Turn each slice with tongs and cook for another 3 to 4 minutes. If you'd like them a little softer, continue cooking until they reach your desired tenderness.
- Transfer the grilled zucchini to a serving platter. Garnish with chopped parsley and serve with fresh lemon wedges, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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