Grilled Zucchini
Even if you have a stubborn veggie-hater in the family, I promise if they try these Grilled Zucchini they won’t be able to stop eating them. They’re that good!
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Grilled zucchini is super easy side dish that pairs well with whatever main course you’re serving. We make it constantly all summer long, especially when we can get some fresh zucchini at the local farmer’s market!
It takes less than 15 minutes to prep and grill zucchini to perfection, so it’s a perfect side dish for busy weeknights where time is tight. Grilled zucchini goes perfectly with Italian breaded chicken cutlets and sous vide pork chops!
Heck, sometimes I just grill zucchini with some peppers and onions, pour myself a glass of wine and that’s a full dinner for me!
How To Make The Best Grilled Zucchini
The best part of this recipe is its simplicity. It only requires a handful of ingredients:
- Zucchini
- Kosher salt
- Pepper
- Garlic powder
- Balsamic glaze (optional)
Rinse the zucchini and cut off the stems. Then cut it into planks about ¼ inch thick. You can cut them a little thinner if you’d like but they’ll cook even faster and can easily burn or fall apart when you pull them off the grill. If you do ¼ inch slices they’ll maintain their shape better and won’t get all mushy.
Pro-Tip
Planks are definitely the way to go with grilled zucchini. They're easier to manage than coin-shaped slices and they're less likely to fall between the grill grates.
I like to use a mandoline to slice zucchini because it produces uniform cuts and all pieces will cook evenly. If you try to do it by hand you’ll end up with some thicker and some thinner and that makes cooking them evenly more challenging.
If you don’t have one, you can pick up a mandoline pretty cheaply and once you have it you’ll be glad you do. They’re great for any kind of slicing and one of my favorite things to cut is potatoes for making homemade chips.
Once your zucchini is sliced just place all the pieces in a bowl and drizzle with some extra virgin olive oil. Add the salt, pepper, and garlic powder (I usually just sprinkle on some of my Core Four blend) and mix well so all the zucchini is coated with the seasoning.
Preheat your grill to medium-high heat. When it’s up to temperature add the zucchini and cook for about 3 to 5 minutes per side. Exact cooking time will depend on how thick your zucchini slices are and how well done you like it.
I like my grilled zucchini to be fork tender but with a little bite to them and some nice charring, but you do you.
When you take the zucchini off the grill you can serve it as is, or drizzle a little balsamic glaze over them. The glaze adds a nice presentation and the sweetness pairs perfectly with the roasted flavors from the zucchini itself. But go light on the glaze, a little goes a long way.
Grilled Zucchini
Ingredients
Method
- Preheat your grill to medium-high heat
- Wash your zucchini and slice into planks ¼ inch thick
- Place the sliced zucchini in a bowl and add the olive oil, salt, pepper, and garlic powder. Gently toss until all the zucchini is coated
- Grill zucchini until fork tender and slightly charred, about 3 to 5 minutes per side
- Remove from the grill and place in a serving dish or platter. Drizzle lightly with balsamic glaze (optional) and serve
Notes
- Don't get distracted. Zucchini grills quickly so be sure to keep an eye on it so it doesn't burn
- Be careful when flipping or you'll lose some between the grill grates
- You can swap out the balsamic glaze for balsamic vinegar or Italian dressing, or just skip it altogether
Mike, this Grilled Zucchini recipe looks like the absolute perfect summer side dish! I love how quick and easy it is to prep in under 15 minutes, making it ideal for busy weeknights. Your tip to cut the zucchini into planks instead of coins so they don't fall through the grill grates is incredibly helpful. I can't wait to grab some fresh zucchini from the farmer's market and try this out with a drizzle of balsamic glaze.