Grilled Garlic Zucchini

Mom's Zucchini are springing up everywhere. Grilling these garlic zucchini is so easy and they retain their natural meaty juiciness. A must try!

Mom’s Zucchini are springing up everywhere. Grilling these garlic zucchiniΒ is so easy and they retain their natural meaty juiciness. We’ve also been busy making zucchini fritters for breakfast. Oh and zucchini bread is also delicious. Do you have any great ideas for zucchini? We can’t seem to eat them fast enough!

Ingredients for Grilled Garlic Zucchini:

3 garlic cloves, pressed
1/4 cup olive oil
4 medium/large zucchini
Salt & Pepper

Grilled Zucchini_

How To Make Grilled Garlic Zucchini:

Preheat your grill then adjust your temp to medium heat.

1. In a small bowl, combine pressed garlic and 1/4 cup olive oil. Stir and set aside to let the garlic infuse into the oil while you finish your prep.

Grilled Zucchini_-2Grilled Zucchini_-3

2. Slice zucchini in half, then cut the zucchini in half again the long way so you get 4 equal pieces. Arrange them on a baking dish skin side down and score the top of each one with a knife about 1/4″ to 1/2″ deep (this will allow the oil to penetrate into the zucchini).

Grilled Zucchini_-4

3. Generously brush the garlic infused oil onto the zucchini (reserve leftover oil). Sprinkle with salt and freshly ground black pepper.

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4. Grill zucchini (seasoned side down) for a 5 min, then rotate (without flipping them over) to get the cool grill marks. Check them often to avoid scorching and adjust heat appropriately. Be careful as the oil can drip down and cause little flames to come up. My husband used a little water spray bottle to tame the flames. Β Flip the zucchini over so they are grilling skin side down.Β Grill the second side for about 4-5 min depending on the thickness of the vegetable and how well-done you want them to be.Re-brush the tops with reserved garlic infused oil and serve.

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What is your favorite zucchini recipe?

Grilled Garlic Zucchini

5.0 from 5 reviews
Prep time:
Cook time:
Total time:
Grilling zucchini is so easy and it retains its natural meaty juiciness.
Author:
Skill Level: Easy
Cost To Make: Varies by season
Serving: 6-8

Ingredients

  • 3 garlic cloves, pressed
  • ¼ cup olive oil
  • 4 medium/large zucchini
  • Salt & Pepper

Instructions

Preheat your grill then adjust your temp to medium heat.

  1. In a small bowl, combine pressed garlic and ¼ cup olive oil. Stir and set aside to let the garlic infuse into the oil while you finish your prep.
  2. Slice zucchini in half, then cut the zucchini in half again the long way so you get 4 equal pieces. Arrange them on a baking dish skin side down and score the top of each one with a knife about ¼" to ½" deep (this will allow the oil to penetrate into the zucchini).
  3. Generously brush the garlic infused oil onto the zucchini (reserve leftover oil). Sprinkle with salt and freshly ground black pepper.
  4. Grill zucchini (seasoned side down) for a 5 min, then rotate (without flipping them over) to get the cool grill marks. Check them often to avoid scorching and adjust heat appropriately. Be careful as the oil can drip down and cause little flames to come up. My husband used a little water spray bottle to tame the flames.
  5. Flip the zucchini over so they are grilling skin side down. Grill the second side for about 4-5 min depending on the thickness of the vegetable and how well-done you want them to be. Re-brush the tops with reserved garlic infused oil and serve.

Read comments/reviewsAdd comment/review

  • olesya
    May 29, 2014

    Natash, do you grill yourself or does your husband do it every time? I want to learn but not sure if this is a mans job. I don’t want to look weird grilling πŸ˜€ Reply

    • Natasha
      natashaskitchen
      May 29, 2014

      Girls look awesome grilling, but my husband does most of the grilling. I still have to ask him how to fire it up. lol. I’m a little ashamed of that ;). It’s whatever works for you! I love grilled food, but I usually prep the food and my husband mans the grill πŸ™‚ Reply

      • olesya
        May 29, 2014

        Yea I guess I’ll stick to my husband grilling. I always have this fear of burning my brows or my eyelashes. HA!
        So I’ll let the man of the house do it. πŸ™‚ Thanks for quick reply! Reply

        • Natasha
          natashaskitchen
          May 29, 2014

          I’ve heard if that happening to a friend of mine! Yikes! Reply

  • Julie
    March 18, 2014

    Wow I made these today for dinner and the whole family loves them. They are so easy to make and so delish!!!!! Thanks Natasha for your amazing recipes. Reply

    • Natasha
      natashaskitchen
      March 18, 2014

      That’s awesome! I’m so glad you liked the recipe πŸ™‚ Reply

  • Alina
    August 29, 2013

    These look so yummy! (: You’re great! But would it be possible to put these in the oven instead? Reply

  • Natasha
    August 18, 2013

    Today I used a grill for the very first time! (usually my husband is in charge of it, but he is working today). I made these zucchini, corn on the cob, and salmon…. A heavenly combination! Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      oh my gosh that does sound heavenly and light (which sounds great after my 4 day camping trip!) πŸ™‚ Reply

  • Nataliya
    August 6, 2013

    My kids love chicken- zucchini patties.
    Mix together 1 pound of ground chicken, shredded zucchini (squeeze juice out of it before adding), 1/2 container of ricotta cheese, 1 egg, pressed garlic, salt and pepper. Put a little bit of vegetable oil on a skillet, when it is hot, form patties with a big spoon and place them on a skilled. Cook on medium for several minutes uncovered, then flip them over, cover with a lid and cook for another several minutes. They are very juicy and flavorful. Reply

    • Natasha
      natashaskitchen
      August 6, 2013

      Oh thank you for sharing. That sounds delicious! Is it a 12 oz of ricotta or 24 oz? Reply

  • August 1, 2013

    I don’t know why but whenever I see grill marks I automatically think something will taste amazing…and I’m usually right. πŸ˜‰ We don’t have a grill, but once we get one, you better bet I’ll be making these! Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      You are right Olviya, they are amazing :). Reply

  • July 26, 2013

    Grilled zucchini sounds amazing πŸ™‚ Love em!!! When I have a lot of zucchini I like to make ikra with it. Here is the link http://leascooking.blogspot.com/2012/09/zucchini-spread-russian-ikra-k.html Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      Thank you Lea, my mom-in-law will be sharing her zucchini recipe, I might make it today :). Reply

  • Nadia
    July 23, 2013

    Hi Natasha! I also recommend trying fried zucchini rings dipped in egg batter. Make a basic egg/flour/s&p batter, dip 1/2 inch thick zucchini rings and (deep) fry on med heat until golden brown on both sides. Make garlic mayo, spread on toasted bread, top with cooled zucchini and fresh sliced tomatoes. Garnish with parsley and enjoy! Yum! So sinfully amazing! Reply

    • Natasha
      natashaskitchen
      July 23, 2013

      Oh my goodness. Thank you! That sounds amazing! πŸ™‚ Reply

  • Andrew
    July 22, 2013

    Zucchini make great bread and butter pickles. Zucchini Madeleines are good. Use zucchini instead of eggplant for Zucchini Parmesan. Reply

    • Natasha
      natashaskitchen
      July 22, 2013

      I love those ideas! Brilliant!! Reply

  • Susanna
    July 22, 2013

    Looks delicious! My favorite zucchini recipe is our classic Ukrainian zucchini “tea sandwiches” (zucchini rings dipped in beaten egg & sauteed in a bit of oil, then put on mayo-spread bread) …
    I should definitely try this recipe; who knows – it might become my new favorite! πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      July 22, 2013

      Susanna, that sounds so good! Do you dip in flour also or is it just the egg? S&P? Reply

      • Susanna
        July 24, 2013

        Flour is optional, (my husband doesn’t like it very much so I use only egg πŸ˜‰ ), and yes, season with salt & pepper. We also added garlic to the mayo, like Nadia described below. So delicious! Reply

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