Bring out the flavor of this versatile vegetable quickly and easily on the grill! Grilled zucchini and the char marks that come with them are made with simple Italian seasoning, garlic powder, salt, and pepper, and 10 minutes on the grill. This is a simple way to use up all your summer squash!
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The Best Grilled Zucchini
Zucchini has got to be one of the most versatile vegetables! Being able to go from stuffed zucchini boats and baked zucchini fries to my favorite zucchini bread recipe and even chocolate zucchini bread is exactly what makes having unlimited zucchini recipes in your back pocket possible!
Grilled zucchini is right up there with the easiest and most flavorful ways of enjoying the simplicity of this vegetable. Like all grilled vegetables the grill marks add incredible smoky flavor and the heat of the grill helps to bring out the natural juices and flavors of the veggies.
The next time you’re looking for a quick and easy way to use up your summer zucchini or one of many recipes to bring to a BBQ, this recipe is for you!
Why This Recipe Works
- It’s almost too easy. Slice zucchini, season the zucchini, then add it to an already sizzling grill. There’s nothing to it!
- Budget-friendly. Especially when it’s free from your backyard.
- Healthy. Low-carb, gluten-free, and a great-tasting way to get your veggies in!
- You can make it your own. Easily switch up the seasoning or make a marinade depending on what you’ve got on hand.
Grilled Zucchini Recipe Ingredients
This grilled zucchini recipe is made with sliced zucchini tossed in olive oil and plenty of seasoning and then off to the grill it goes. That’s it!
Find the full printable recipe with specific measurements below.
- Zucchini: Since these are the star of the show, you want to pick fresh zucchini. No need to peel them, but be sure to wash and dry them before slicing them.
- Olive oil: Helps to coat the zucchini with seasoning and it creates a nonstick surface so the pieces don’t stick to the grates.
- Seasoning: Italian seasoning, salt, pepper, and garlic powder. Simple pantry staples, but feel free to add your own.
- For serving: Flake sea salt, fresh herbs, and grated Parmesan sprinkled once off the grill. So good!
There are plenty of ways to season zucchini on the grill to suit your taste buds!
- Try some red pepper flakes for heat or sprinkle in some more dried herbs such as parsley, basil, and oregano.
- For some zing, squeeze a little lemon zest or lemon juice in either the seasoning mixture or on top just before serving.
- You can also finish them with a drizzle of balsamic vinegar or balsamic glaze for a bit of sweetness.
How to Grill Zucchini
- Slice and coat the zucchini. Slice zucchini into 1/4” slices, lengthwise. Add them to a large bowl to toss them in olive oil, Italian seasoning, salt, garlic powder, and pepper until evenly coated.
- Add them to the grill. Use tongs to place zucchini slices on a preheated 375° grill. Cook for 5 minutes then flip to grill the other side for another 3-5 minutes.
- Garnish and serve. If using Parmesan cheese, sprinkle it over the top at the last 2 minutes of grilling. Serve your grilled zucchini with fresh herbs and sea salt. Always wait until just before serving to add any fresh herbs, otherwise, they’ll burn on the grill!
- For even grilling, make sure to slice all the pieces to an even thickness.
- No need to oil the grill first, since there is already a drizzle of oil on the zucchini, but the grates should be clean.
- The grilled zucchini is ready once they are fork-tender and the edges are golden brown.
- Another way to cut the zucchini is to cut them into quarter zucchini spears. They are thicker and will hold their structure well, but this is usually reserved for side dishes. Thinner slices are better as a topping!
- Zucchini cooks fast. Keep an eye on the grilled zucchini so it doesn’t burn and become mushy.
Absolutely. No need for a grill pan, especially if you’re looking for beautiful grill marks. The only thing you need to be concerned about is the size of the zucchini. Smaller pieces can fall through.
The main culprit for this is grilling zucchini too long and cutting it too thin! Just cook until fork-tender and remove from the grill immediately.
If you have one of those monster zucchinis, you might find it easier to cut it into rounds crosswise. Zucchini steaks can be grilled in the same way.
In most cases, summer squash can be used interchangeably and this is one of them! They make a great pairing which is why I love this roasted zucchini and squash recipe!
1/2″ slices can be cooked at 375° for 5 minutes a side. If you’re cutting them into batons or spears they can withstand higher heat, generally around 400-425° for the same amount of cook time.
These grilled zucchini slices can be enjoyed on their own. We love to dip spears into ranch dressing as a snack or use the slices on top of hamburgers, as a fun add-in to corn and tomato salad, or in a grilled caprese sandwich with fresh basil pesto.
Leftovers and Storing
Keep leftovers stored in an airtight container in the fridge for up to 3 days.
More Grilled Vegetable Recipes
For serving: Flake sea salt, Fresh herbs, Grated parmesan cheese
- Preheat the grill to medium-high heat (375°)F.
- Slice unpeeled zucchini into 1/4-inch thick slices.
- In a large bowl, toss the zucchini slices, olive oil, Italian seasoning, salt, garlic powder, and pepper until well coated.
- Using tongs, place zucchini slices on the grill. Cook 5 minutes. Flip and grill an additional 3 to 5 minutes, or until fork tender and the edges are golden brown.
- If using parmesan cheese, sprinkle over the top in the last 2 minutes of grilling. I love to serve this zucchini topped with flake sea salt and fresh herbs.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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