Grilled Zucchini is a crisp and healthy side dish perfect for summer cookouts. This quick dish creates tender zucchini with a light char.
This is the perfect Side to go along with your favorite grilled meals. Serve on the side with Grilled Chicken Drumsticks or Grilled Cilantro Lime Shrimp.
Sabrina’s Grilled Zucchini Recipe
Zucchini is a mild-flavored type of summer squash, which makes this ideal for your next summer cookout. Plus, if you’re already firing up the grill you might as well take the opportunity to enjoy it. Before cooking, it has a very mellow taste with some bitter notes. As you cook it though, the natural sweetness is enhanced, resulting in a rich, buttery taste. If you’re looking for more veggie recipes that are equal parts tasty and healthy, try making Italian Roasted Veggies and Glazed Carrots. If you’re unable to grill outdoors, I’ve included easy stovetop directions below.
Recipe Card
Ingredients
- 3 zucchini
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
Instructions
- Cut the zucchini into 1/2″ thick slices.
- Season the zucchini with salt, black pepper, garlic powder.
- Season the grill with the vegetable oil using a grill brush or paper towels.
- Heat grill to high heat.
- Grill for 4-5 minutes on each side until you see grill marks.
Nutrition
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Chef’s Note
You don’t need to peel the zucchini. The green peel is easy to slice through and provides a lot of health benefits. I like that the peel offers a little more structure to the slices, making them easy to move and flip during grilling.
Table of contents
Can this be made ahead of time?
Grilled Zucchini tastes best served right after preparing. However, you can make it a couple of days in advance, then store in the fridge before serving. Reheat the on the stovetop, or in the oven to maintain the delicious, crispy texture. For the oven method, line a baking sheet with foil, then tent the zucchini in foil. Turn the oven to 275 degrees and pop in for 10-15 minutes, or until warmed through.
How to Store
- Serve: Don’t leave your recipe sitting out at room temperature for more than 2 hours.
- Store: To keep any leftovers, wait for it to cool. Put the vegetables in a ziplock bag or another airtight container to store in the fridge. Kept properly sealed, it can stay good in the fridge for 3-4 days.
- Freeze: You can freeze cooked zucchini for up to 3 months. If kept frozen, the veggies won’t maintain the same crisp texture, but you can use them for soups, sauces, and other recipes where the texture isn’t as important.
Pan-Grilled Method
- To cook this grilled recipe indoors, get out a large grill pan, and add a small amount of vegetable oil.
- Heat the pan over medium-high heat on the stovetop.
- Add the slices in batches and cook them in a single layer.
- Use tongs to flip and cook the other side. Then remove the cooked zucchini and repeat the same process with the remaining batches.
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