Grilled Zucchini

Grilled zucchini makes a great side dish for summertime cookouts. It only takes a few minutes to prep and cook.

Course Side Dish

Cuisine American

Keyword zucchini

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 57kcal

2 Large Zucchini cut lengthwise into slices between ¼ - ½ inch thick (about 8 slices)
1-2 tablespoons Olive Oil
1 teaspoon Salt
¼ teaspoon Garlic Powder
¼ teaspoon Dried Rosemary
¼ teaspoon Dried Oregano
¼ teaspoon Dried Thyme
¼ teaspoon Dried Basil
¼ teaspoon Black Pepper
1 tablespoon Chopped Parsley for garnish – optional
1 Lemon cut into wedges for serving - optional

Add the salt, garlic powder, rosemary, oregano, thyme, basil and black pepper to a small bowl. Stir well until combined, set aside.
Wash the zucchini and pat dry. Cut off the ends. Slice it lengthwise into thick slices that are between a ¼ to a ½ inch.
Arrange the slices on a large baking sheet or platter, pat dry if needed. Brush the zucchini slices lightly with olive oil on both sides.
Sprinkle the slices with the prepared seasoning mix on both sides.
Preheat the grill to medium to medium-low heat - around 350°F.
Place the zucchini slices on the grill in a single layer. Cover and cook 3-4 minutes per side, or until they are crisp tender or tender, depending on how you like your zucchini.
Garnish the grilled zucchini with chopped parsley and serve with lemon wedges on the side, if desired.

Don’t slice the zucchini too thin so that they hold up on the grill and you can flip them without tearing.
We used a gas grill to make the zucchini, and used grill spray to prevent sticking.
The temperature and cooking times are ranges because all grills are different. You know your grill, so use the temperature and cooking time as a guide.