Grilled Garlic Zucchini
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Mom’s Zucchini are springing up everywhere. Grilling these garlic zucchini 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
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.
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).
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. 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.
What is your favorite zucchini recipe?
Grilled Garlic Zucchini
Ingredients
- 3 garlic cloves, pressed
- 1/4 cup olive oil
- 4 medium/large zucchini
- Salt & Pepper
Instructions
Preheat your grill then adjust your temp to medium heat.
- 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.
- 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).
- Generously brush the garlic infused oil onto the zucchini (reserve leftover oil). Sprinkle with salt and freshly ground black pepper.
- 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.
- 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is one of my top recipes! I actually follow the recipe most of the way, rare for me. I make the oil/garlic before everything else and try to let it sit for along time. I add a light powdering in onion powder and salt/pepper to the cut side before the oil mix. Last night I used toasted onion powder and it was amazing. I also let them grill for a short while, then pour the oil mix over the uncut sides of the zucchini. This causes a flame up and I love that flavor. After a minute, flip them. The only challenge is to not overcook (guilty!).
Thank you so much for sharing that with me, Pjay!
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 😀
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 🙂
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. 🙂 Thanks for quick reply!
I’ve heard if that happening to a friend of mine! Yikes!
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.
That’s awesome! I’m so glad you liked the recipe 🙂
These look so yummy! (: You’re great! But would it be possible to put these in the oven instead?
Yes! Check out this recipe: https://natashaskitchen.com/2009/12/14/best-baked-zucchini-with-garlic-and-lemon/
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!
oh my gosh that does sound heavenly and light (which sounds great after my 4 day camping trip!) 🙂
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.
Oh thank you for sharing. That sounds delicious! Is it a 12 oz of ricotta or 24 oz?
I don’t know why but whenever I see grill marks I automatically think something will taste amazing…and I’m usually right. 😉 We don’t have a grill, but once we get one, you better bet I’ll be making these!
You are right Olviya, they are amazing :).
Grilled zucchini sounds amazing 🙂 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
Thank you Lea, my mom-in-law will be sharing her zucchini recipe, I might make it today :).
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!
Oh my goodness. Thank you! That sounds amazing! 🙂
Zucchini make great bread and butter pickles. Zucchini Madeleines are good. Use zucchini instead of eggplant for Zucchini Parmesan.
I love those ideas! Brilliant!!
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! 😉
Susanna, that sounds so good! Do you dip in flour also or is it just the egg? S&P?
Flour is optional, (my husband doesn’t like it very much so I use only egg 😉 ), and yes, season with salt & pepper. We also added garlic to the mayo, like Nadia described below. So delicious!
Haha! We just did the same thing this weekend with my family! Grilled zuchinni is definelty a have-to in the summer!
My mom has so much of it, that we don’t know what to do with it :).
These look so delicious natasha! And your photos are so fresh looking!
Thank you! The salad you posted today also looks so good (I was perusing your blog too). 🙂
My husband grills zucchini exactly the same way. Funny. I guess Russian way.:) Everything tastes better with garlic if you ask me.:) Great tips for making grill marks. Now I know. Enjoy the rest of the weekend, Natasha!
Thanks Olena! I worked Sat but had today (Sunday) off :-). Yes, we Slavic people LOVE garlic!!
This will be perfect with our grilled burgers tomorrow. Thank you for another great recipe!!
What a great idea! These would be awesome in burgers!
Love it! The perfect summer recipe, gonna try this out ASAP. Thank you for posting!
You are welcome Leva, let me know how it turns out :).