This post may contain affiliate links. Please read our disclosure policy.
Sliced zucchini is marinated in oil, seasonings, and lemon juice and grilled to tender perfection with charred grill marks!
Holly’s Recipe Highlights
- Flavor: Grilled zucchini gets its savory and slightly smoky flavor from the grill marks and simple seasonings.
- Skill Level: No need to peel zucchini first! Just slice, season, grill, and serve.
- Prep Note: Marinate zucchini up to 24 hours ahead.
- Recommended Tools: A mandoline helps make clean slices with even widths.
- Time-Saving Tip: Cook extra to enjoy hot or cold in recipes throughout the week.
- Serving Suggestions: Get double duty from the grill by serving grilled zucchini alongside grilled chicken, steak, or salmon.
Ingredient Tips for Grilled Zucchini
- Zucchini: Choose medium-sized, firm zucchini squash without any blemishes for the best texture.
- Marinade: Oil, lemon juice, and a few seasonings are all you need to enhance the mild flavor of zucchini.
Variations
- Sprinkle grilled zucchini with parmesan cheese, crumbled feta, or bacon bits.
- A balsamic drizzle or creamy garlic aioli adds flavor and presentation points. Add a sprinkle of garlic powder and red pepper flakes for extra zest.
- This recipe also works with slices of yellow squash and eggplant. If grilling a combo of squash, be sure they are cut to the same thickness so they cook at the same rate.
How to Grill Zucchini
- Slice the zucchini into ½-inch strips and place on a plate.
- Drizzle with oil, add seasonings (full recipe below), and sprinkle with lemon juice.
- Cook zucchini on the grill until tender crisp, flipping halfway through.
Storing Leftovers
Store extra grilled zucchini in an airtight container in the refrigerator for up to 3 days. Roll leftovers into a turkey wrap or chop them up and add to a frittata. Leftover grilled zucchini can also be reheated in a dry skillet until crispy and added to salads.
More Great Zucchini Recipes
Did you love this Grilled Zucchini recipe? Leave a rating and comment below.
Grilled Zucchini
Equipment
Ingredients
- 2 medium zucchini about 6 to 8 oz each
- 2 tablespoons olive oil
- 1 clove garlic minced
- ½ teaspoon dried basil or oregano
- 1 lemon divided
- black pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Slice the zucchini into long ½-inch thick slices and place them on a plate or baking sheet.
- Drizzle with olive oil and sprinkle with garlic, basil, salt & pepper. Squeeze half of the lemon over the zucchini and toss to coat.
- Add the strips to the preheated grill in a single layer and cook for 2-3 minutes per side or until tender crisp.
- Serve immediately.
Notes
- Zucchini can be tossed in the seasonings and marinated for up to 24 hours in advance.
- Cutting larger veggies helps ensure they don’t slip through the grate.
- If you’re using a really large garden zucchini, cut the zucchini in half and remove the seeds if needed. The zucchini can be cut into large ½ moons instead. An extra large zucchini may have tougher skin that can be peeled if you’d like.
- Zucchini cooks very fast, so ensure it doesn’t overcook! Don’t cut the zucchini too thin.
- If you’ve grilled meat, the zucchini can be cooked while the meat rests.
- If you have fresh herbs, they are best sprinkled on the zucchini after cooking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
ZUCCHINI is the best vegetable in the summer and you can buy it for peanuts at the farmers markets around.
cAN AN AIR FRYER BE USED FOR THE GRILLED ZUCCHINI RECIPE
Air fryer zucchini is delicious Nancy! I would look at this recipe for times and temperatures! I hope this helps.
This is the best grilled zuchini recipe ever! I made this recipe for my Mom on her Birthday and she absolutely loved it, along with the rest of my family;). I don’t think I could find a better recipe for zuchini than this one. Great job and thank you so much!
I’m so glad your family loved it Abigail! Happy birthday to your Mom!
This was really good. But important not to overcook which we did the first batch and it was mushy on inside…ok though threw it in freezer for when I make your creamy zucchini soup.
Great idea to use leftovers in zucchini soup!
Really nice recipe. Thanks for sharing.