This juicy Grilled Zucchini Recipe is the ultimate side dish in summer when Zucchini are ripe and abundant. It’s a hit at all of our summer parties and our kids love it too (bonus!).
Grilling is one of the quickest and easiest ways to cook zucchini, and those charred edges add tons of flavor. It’s time to fire up the barbecue!
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Best Grilled Zucchini Recipe
I love this time of year when we get fresh fruits, veggies, and herbs from the garden. In the summer, when my mom’s garden blesses us with so many zucchini, I serve this grilled zucchini recipe bi-weekly.
Cooking zucchini on the grill is so easy, and the slices retain their natural meaty juiciness. A toss of spices and a quick lemon juice drizzle make these the tastiest grilled zucchini. And if you need another reason to love this recipe, you can also use the grilled zucchini slices to make Zucchini Lasagna!
Give a bite of this grilled zucchini recipe to any squash-naysayer, and I can promise they’ll change their tune. Challenge extended!
Ingredients
You’ll only need a few spices to make the juiciest zucchini on the grill, but be sure not to skip the lemon juice because it gives the recipe that extra fresh zing!
- Zucchini – small or medium zucchini, you can use green zucchini or yellow squash
- Olive oil – use extra virgin olive oil for another layer of flavor or any cooking oil will work
- Spices – sea salt, black pepper, and garlic powder
- Lemon – a few wedges to squeeze over the grilled zucchini and more for plating and serving
- Fresh Parsley – optional, for garnish
Variations
This grilled zucchini recipe is so versatile. You can swap the zucchini with any type of squash (yellow squash, summer squash, pattypan squash, etc.), or change out the spices to fit your taste. When grilling steaks or chicken, I love using the same spice rub on the veggies.
How to Buy Zucchini for Grilling
While it’s tempting to grow or buy the largest, most impressive squash, pick small or medium-sized zucchini for grilling since they have fewer seeds and are more tender than larger zucchini. The skin should be a nice green color without any soft spots or wrinkles.
How to Make Grilled Zucchini
It takes only a few minutes on the grill to get the perfect tender-crisp texture. Be sure not to overcook the zucchini so it doesn’t get mushy.
- Slice the Zucchini – Preheat the grill to medium heat. Slice the zucchini longways into 1/2” strips. You can use a mandolin and a protective glove to make the job quicker, or a knife works just fine.
- Season the Squash – drizzle olive oil over the slices of zucchini and season with salt, pepper, and garlic powder. Toss the squash to evenly distribute the spices on all sides.
- Grill – Once preheated, lay each slice of zucchini for grilling on the hot grates. Cover and cook for 2 minutes, and then flip and cover to grill for 2 minutes on the other side. When cooked, the zucchini should be tender-crisp. Be sure to remove the slices before they become mushy.
- Drizzle with Lemon Juice – On a serving dish, squeeze fresh lemon on the grilled zucchini slices and sprinkle parsley on top as garnish.
Pro Tip:
Grilled Zucchini is finished when it’s “tender-crisp” meaning it’s soft, but still has a crunch. The slices should still have a vibrant green color while being soft to the touch.
Can I Cook This on an Indoor Grill Pan?
Absolutely. This recipe for grilled zucchini tastes great using a grill pan or George Forman Griddle. Be sure to watch for doneness, since the cooking time may vary.
How to Serve Grilled Zucchini
This is really the universal grilled side dish. Grilled zucchini pairs well with meat, fish, salads, pasta—anything! Here are some of our favorite entrees to serve alongside.
- Hamburgers
- Cilantro Lime Shrimp
- Grilled Pork Tenderloin
- Chimichurri Chicken
- Grilled Salmon with Garlic Lime Butter
- Pan-Seared Steak
- Tuscan Shrimp Pasta
Make-Ahead
If we have any grilled zucchini left over, we love to chop it up in an Egg Frittata or in an Omelette for breakfast or in our Chicken Stir Fry for dinner.
- To Refrigerate: once cooled, store in an airtight container for up to 3 days
- To Reheat: heat in a skillet until warm or in the microwave for a few seconds
Grilled Zucchini is the absolute best veggie side dish since the slices stay moist and flavorful with the most satisfying crunch. This whole recipe takes under 10 minutes from beginning to end, so it’s the perfect side for your summer menu.
More Zucchini Recipes
When zucchini is in season, we have a long list of favorite recipes we absolutely love. Try this grilled zucchini recipe, and then check out these other delicious zucchini recipes.
- Zucchini Muffins
- Pasta Primavera
- Zucchini Lasagna
- Fried Zucchini Crisps
- Zucchini Bread
- Zucchini Brownies
- Zucchini Fritters
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Grilled Zucchini Recipe
Ingredients
- 4 small/medium zucchini
- 2 Tbsp extra virgin olive oil
- 1/2 tsp fine sea salt, or more added to taste
- 1/2 tsp freshly cracked black pepper or to taste
- 1/2 tsp garlic powder
- 1 lemon, cut into wedges
- 1 Tbsp Parsley, finely chopped for garnish, optional
Instructions
- Preheat your grill to medium heat. Using a knife, cut off the stem ends of the zucchini then slice lengthwise into 1/2” thick strips. I cut my smaller zucchini into three strips while medium zucchini were cut into 4 strips. Keep an even thickness for even cooking times.
- Set zucchini on a rimmed baking sheet and drizzle with olive oil then sprinkle on the seasonings. Toss the zucchini together with your hands to even coat in oil and seasonings.
- Set zucchini onto the preheated grill grates, cover, and grill for 2 minutes or until grill marks form. Flip the zucchini over and grill another 2 to 3 minutes, covered, or until you reach your desired doneness. The zucchini should be crisp-tender. Avoid overcooking or they can get mushy.
- Set zucchini on a serving splatter as it comes off the grill and squeeze fresh lemon juice over the top. Serve with garnished parsley if desired and with additional lemon wedges on the side for those who love a little extra pop of fresh lemon flavor.
Nutrition Per Serving
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Good Things
Since yesterday was Father’s Day, I wanted to share this small, but perfect example of Vadim being an amazing and fun Dad. I’m so thankful for him and how selflessly he loves his family. To all the Dads and father figures, I’ll leave you with this quote, “To the world you are a Dad, but to your family, you are the world” – unknown. Thank you for all you do ❤️
Can I use an air fryer for this recipe? They look yummy! I use my air fryer for most things when cooking.
Hi Edana! I don’t have instructions for making these in the air fryer, sorry.
These are really good! Perfect side dish for bbq night — thanks for sharing!
I love all the grilling we do in the summer & this is one of my favorite things to grill!
This was so quick and easy to prepare and throw on the grill. My whole family loved it!
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 :).