Grilled Zucchini Recipe

This Grilled Zucchini is summer simplicity at its finest! Tender slices of zucchini kissed by the grill and seasoned with Mediterranean herbs create a side dish that’s ready in just 15 minutes. The slightly charred edges and smoky flavor transform this humble vegetable into something extraordinary that pairs perfectly with virtually any main course.

Ingredients You’ll Need

• Zucchini: The star of the show—pick firm, medium-sized ones for the best texture. Too large and they can become watery; too small and they might cook too quickly.
• Olive Oil: Creates that beautiful caramelization on the grill and helps the seasonings adhere. Use a good quality one for the best flavor.
• Dried Oregano: Provides that classic Mediterranean flavor profile that makes these zucchini slices irresistible.
• Dried Basil: Adds a sweet aromatic note that complements the zucchini’s natural flavor.
• Garlic Powder: Gives a lovely savory depth without the risk of burning that comes with fresh garlic on the grill.
• Sea Salt: Enhances all the flavors and helps draw out excess moisture from the zucchini for better grilling.
• Black Pepper: Adds a gentle heat that balances the dish perfectly.

Variations

Different Seasonings

Swap the Mediterranean herbs for Italian seasoning, Cajun spice blend, or simple lemon pepper for a completely different flavor profile.

Cheese Please

Sprinkle freshly grated Parmesan or crumbled feta over the hot zucchini right after grilling for a delicious finish.

Balsamic Glaze

Drizzle with a touch of balsamic glaze after grilling for a sweet-tangy contrast to the smoky flavor.

Indoor Option

No grill? Use a cast-iron grill pan on the stove, or even roast in a 425°F oven for 12-15 minutes for a similar effect.

How to Make Grilled Zucchini

Step 1: Preheat and Prep

Preheat your grill to medium-high heat (around 400°F) for at least 10 minutes. This preheating step is crucial for those beautiful grill marks! While waiting, slice the ends off your zucchini, then cut into 1/4-inch thick planks lengthwise.

Using a mandoline makes slicing quick and ensures uniform thickness for even cooking.

Step 2: Season

In a small bowl, whisk together olive oil, dried oregano, dried basil, garlic powder, sea salt, and black pepper until well combined. Arrange your zucchini slices in a single layer and brush both sides generously with this flavorful marinade.

Step 3: Grill

Place your seasoned zucchini slices directly on the hot grill grates. Grill for 2-3 minutes per side until you see those beautiful grill marks appear and the zucchini becomes tender but not mushy.

Step 4: Serve

Transfer your grilled zucchini to a serving platter and enjoy immediately while hot!

How to Serve

Main Course Pairings

Serve alongside grilled meats like lemon herb chicken, marinated flank steak, or cedar plank salmon for a complete meal.

Build a Veggie Platter

Combine with other grilled vegetables like bell peppers, asparagus, and portobello mushrooms for an impressive vegetable platter.

Mediterranean Feast

Include as part of a Mediterranean spread with hummus, tzatziki, olives, and warm pita bread.

Grain Bowl Base

Chop and add to grain bowls with quinoa or farro, cherry tomatoes, and a sprinkle of feta for a satisfying lunch.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover grilled zucchini in an airtight container for up to 3 days. The texture is best when fresh, but leftovers still taste great!

Freezing

While you can freeze grilled zucchini, the texture changes significantly upon thawing. If you must freeze, use within 1 month and expect a softer texture when reheated.

Reheating

For best results, reheat quickly in a hot skillet with a touch of olive oil, or for 30 seconds in the microwave if you’re in a hurry. Avoid overheating, as this will make the zucchini mushy.

Make Ahead Tips

You can slice and season the zucchini up to 2 hours before grilling—just keep it refrigerated. Any longer and the salt will draw out too much moisture.

FAQs

Can I use yellow squash instead of zucchini?
Absolutely! Yellow summer squash works beautifully with this exact same method and cooking time. You can even use a combination of green zucchini and yellow squash for a colorful presentation.

How do I prevent my zucchini from becoming soggy?
Three key steps prevent soggy zucchini: slice it at least 1/4-inch thick, make sure your grill is properly preheated, and don’t overcook. The high heat causes the exterior to caramelize quickly while maintaining some structure inside.

Can I make this recipe without a grill?
Definitely! A cast-iron grill pan on the stove works wonderfully. Alternatively, you can roast the seasoned zucchini in a 425°F oven for about 12-15 minutes, flipping halfway through. You won’t get the same smoky flavor, but the caramelization will still be delicious.

Why are my zucchini slices sticking to the grill?
Sticking usually happens when the grill isn’t hot enough, the grates aren’t clean, or the zucchini hasn’t been properly oiled. Make sure your grill is fully preheated, clean the grates well, and don’t be shy with the olive oil on both the zucchini and the grates.

This Grilled Zucchini recipe transforms a humble vegetable into a standout side dish with minimal effort. The combination of smoky char marks, Mediterranean herbs, and the natural sweetness of the zucchini creates something truly special. Give this 15-minute wonder a try next time you fire up the grill—I promise it’ll become a regular in your summer cooking rotation!

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