This grilled zucchini has become a go-to at our place every summer. It’s simple, fast, and honestly one of those sides that disappears off the plate faster than I can refill it. The charred edges, that light smoky flavor, a squeeze of lemon—perfect alongside anything from burgers to pasta.
Whether it’s a laid-back weeknight dinner or a weekend BBQ with friends, I find myself making this again and again. And the best part? You barely need anything to make it shine.
Why This Zucchini Side Never Fails Me
This is one of those recipes that proves just how good summer vegetables can be when you don’t overthink them. Fresh zucchini, some seasoning, a quick grill, and you’ve got a dish that feels way fancier than the effort involved.
I started grilling zucchini more often a few years ago when my friend gave me a whole basket of homegrown squash. After trying this method, my husband (who usually rolls his eyes at veggies) started sneaking seconds. That’s when I knew this one was a keeper.
What You’ll Need to Pull This Off
Let’s talk ingredients. Nothing fancy—just a few pantry staples and fresh zucchini.
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Zucchini – Try to pick the smaller to medium ones. They cook evenly and have better flavor. The oversized ones tend to get a little watery on the grill and don’t hold their texture as nicely.
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Olive oil – Helps get those grill marks and gives the zucchini a little richness.
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Garlic powder, salt, and pepper – Classic combo. Garlic powder adds a subtle kick without overpowering.
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Fresh herbs (parsley or basil) – These add that fresh finish. I love tearing some basil straight from my windowsill pot.
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Lemon wedges – That squeeze at the end lifts everything and makes the dish feel bright and summery.
Fun Ways to Change It Up
Once you’ve got the hang of this basic version, you can play with it however you like. Here are some twists I enjoy when I’ve got extra stuff in the fridge:
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Add red pepper flakes if you like a bit of heat.
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Drizzle with balsamic glaze instead of lemon for a sweet-savory finish.
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Dollop on some basil pesto—so good with grilled chicken or salmon.
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Sprinkle with feta or Parmesan. That salty punch pairs beautifully with the mild squash.
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No fresh herbs? Toss with a pinch of Italian seasoning instead.
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Serve it with romesco sauce for something richer—great for guests or weekend dinners.
Honestly, this recipe is forgiving. You can make it your own easily.
How I Cut Zucchini for Maximum Flavor
I like to cut the zucchini into 1/4-inch thick long planks. It gives more surface area for those grill marks to develop, which equals more flavor. Plus, they’re less likely to fall through the grill grates than rounds or spears.
I’ve tried rounds before, but they tend to get soft quickly and don’t give that same satisfying bite. Planks stay firm, cook evenly, and look nice on the plate too.
Grilling Zucchini: Step-by-Step
I usually make this on my outdoor grill, but if it’s raining or I’m just feeling lazy, a grill pan on the stove works great too.
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Preheat the grill to medium heat. You want it hot enough to get char marks but not so hot that the zucchini burns before it cooks through.
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Slice and season – While the grill heats, cut your zucchini and toss it in olive oil, garlic powder, salt, and pepper. You can do this right on a sheet pan for easy cleanup.
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Grill time – Lay the zucchini planks on the grates and leave them alone for a few minutes so they get those lovely grill marks. Flip and repeat. You’re aiming for a tender texture with a bit of bite.
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Finishing touch – Pull them off the grill and give a final seasoning check. I usually add a bit more salt and a big squeeze of lemon. Then toss on the fresh herbs right before serving.
What to Eat This With
This is one of those sides that goes with just about everything. I’ve served it with veggie burgers, grilled chicken, sausage, pasta—you name it.
Some of my personal favorite pairings:
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With herbed rice and grilled paneer for a light dinner.
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Alongside spaghetti tossed with cherry tomatoes and basil.
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Next to grilled fish with a dollop of tzatziki.
You could even chop it up and toss it into a cold pasta salad or layer it on a sandwich with hummus and greens. It’s that versatile.
Leftovers? Here’s What I Do With Them
If there’s any zucchini left (rare, but it happens), I pop it into an airtight container and stash it in the fridge. It holds up for about 3 days.
Here’s how I like to use it:
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Chopped into omelettes or scrambled eggs.
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Folded into a veggie frittata.
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Mixed into a warm grain bowl with rice, beans, and salsa.
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Tossed into a green salad with a drizzle of vinaigrette.
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Layered on a grilled cheese sandwich. Yes, really.
Sometimes I even reheat it in the air fryer for just a couple of minutes to get some of that texture back.
Perfect Grilled Zucchini
A fast, fresh summer side you’ll make on repeat. These grilled zucchini planks are lightly charred, just tender, and bursting with lemony herb flavor. Perfect alongside anything off the grill.
Ingredients
- 2 medium zucchini, cut lengthwise into ¼-inch slices
- Extra-virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper
- ¼ teaspoon garlic powder
- Lemon wedges, for finishing
- Chopped fresh basil or parsley, for garnish
Instructions
- Get your grill or grill pan heated to medium while you prep the zucchini. Lay the slices on a plate or tray, then give them a generous drizzle of olive oil. Sprinkle over the garlic powder, salt, and a few twists of black pepper. Give everything a light toss to coat.
- Place the zucchini slices on the hot grill. Let them cook for a minute or two per side—just long enough to pick up those beautiful grill marks while staying firm in the center.
- Once they’re off the heat, hit them with a good squeeze of lemon and scatter fresh herbs on top. Taste, adjust the seasoning if needed, and serve right away.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 56Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 150mgCarbohydrates 6gFiber 2gSugar 2gProtein 2g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Questions You Might Have
How thick should I slice the zucchini?
Stick to about 1/4-inch thick planks. That gives you a sturdy base for grilling without the zucchini turning to mush.
Do I need to salt the zucchini beforehand to remove moisture?
Not for this recipe. The quick grilling process keeps the texture just right without that extra step.
Can I make this ahead of time?
You can slice and season the zucchini a few hours in advance. Just grill it fresh when you’re ready to serve for the best texture.
Let me know if you try it—this grilled zucchini is one of those simple recipes that sneaks its way into the weekly rotation and stays there. Perfect for those hot evenings when cooking indoors feels like too much effort.
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