Grilled Zucchini
Add Preferred SourceGrilled Zucchini is a side dish that’s good to have in your back pocket if you want something easy, quick, and flavorful without turning on the oven. The garlic, olive oil, and fresh herbs bring out a deep, savory flavor that works great with just about meal. If you’ve got a few zucchini lying around, this is a solid way to make the most of them.
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This grilled zucchini is my go-to dish whenever we’ve got people over, and I need a side that works for everyone. It’s quick to prep, cooks fast, and always fits right in, whether it’s a family dinner or a simple weekend gathering. You can also scale it up and make batches if you’re feeding a bigger crowd. It’s not something I freeze, but leftovers hold up well in the fridge and still taste great for wraps and salads the next day.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Zucchini with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll get tender, flavorful zucchini with those signature grill marks every time.
Slice the Zucchini
Get your chef’s knife and start cutting your zucchini into 1-inch-thick slices. You can go with straight rounds or slice them on the diagonal if you want larger pieces that hold up better on the grill.
You’re also free to try other cuts like zucchini spears if you want it sturdy and great for dipping, or zucchini planks if you want more grill flavor and deeper char. No matter how you slice them, just keep the thickness consistent so everything cooks at the same pace.
Preheat the Grill
Get your grill heating about 20 minutes before you start cooking to prevent sticking. For charcoal, pile the hot coals to one side for indirect heat—that’ll give you more control if some slices are cooking faster than others. I use this charcoal grill when I’m going for that deep, smoky flavor.
If you’re using a gas grill, crank it up to high—aim for a surface temp of around 400°F to get those nice grill marks without burning the zucchini before it softens. My gas grill handles this perfectly.
Make the Garlic Herb Oil
In a small bowl, mix the olive oil with salt, black pepper, minced garlic, and Italian seasoning. It’s a simple blend, but it gives the zucchini a big boost in flavor. I throw everything into a glass prep bowl so I can see what I’m doing and avoid spills.
For best results, use extra-virgin olive oil.
Coat the Zucchini Slices
Brush or drizzle the seasoned oil all over both sides of each zucchini slice. You want a good coating so they don’t dry out, and they pick up all that garlicky goodness. A silicone brush is ideal here—it gets into all the grooves without soaking the slices.
Grill the Zucchini
Place the slices right on the grill grates. Let them cook for about 4–5 minutes per side, flipping once, until they’ve got nice grill marks and feel just tender when you poke them with tongs or a fork. I use long-handled tongs to flip them easily without getting too close to the heat.
If I’m doing thinner rounds or a lot at once, I throw them into a grill basket so I’m not chasing pieces that fall through the grates. And since I’m clumsy, I keep a pair of grill gloves nearby—those grates get seriously hot.
Garnish and Serve
Once they’re off the grill, let the slices sit for a minute or two so the juices can settle and the slices stay moist and flavorful when you bite into them. I arrange everything on a large serving platter so it’s easy to bring right to the table.
Sprinkle with a bit of fresh parsley to brighten things up, and they’re ready to hit the table. Enjoy!
Recipe Notes and Expert Tips
I’ve made grilled zucchini more times than I can count—here are a few things that make a big difference along the way:
- Cut Evenly: Stick to uniform thickness so the zucchini cooks at the same rate. Uneven slices can leave you with some mushy and some undercooked.
- Let the Grill Get Hot: Preheating is key to getting clean grill marks and avoiding zucchini that sticks or steams.
- Brush with Purpose: Don’t skimp on the oil mixture—it keeps the slices from drying out and gives each one a flavorful crust.
- Try a Grill Basket: If you’re working with smaller rounds, a grill basket saves them from falling through the grates.
- Keep an Eye on It: Zucchini cooks fast, so watch closely—just a couple of minutes too long and it turns soft.
- Use Long Tongs: Flipping with the right tools helps keep the slices intact and off the coals.
- Add a Kick: A pinch of crushed red pepper or spices in the oil mix adds a gentle heat without overpowering the dish.
- Grill More Than You Need: Leftovers are gold for lunch the next day in salads, grain bowls, or tucked into wraps.
How to Store Leftovers
Let the grilled zucchini cool to room temperature before moving it to an airtight container. It’ll keep well in the fridge for up to 3-4 days. Reheat in a skillet, oven, or microwave.
Technically, you can freeze it for up to 3 months for longer storage, but it won’t have the same bite after thawing—zucchini tends to go soft and watery. If you think you’ll want leftovers later in the week, refrigerating is your best bet.
What to Serve With Grilled Zucchini
Grilled zucchini is one of those sides that goes with just about anything, especially if you’re keeping things plant-based. Serve it alongside grilled veggie pasta salads, couscous, or roasted vegetables, or pair it with crispy tofu if you want some extra protein. It’s also great layered into sandwiches, tossed into grain bowls, or served with a warm bowl of tomato basil soup.
You can also pair it with gochujang cabbage steak or vegan chicken nuggets for a more filling meal. If you’re fine with dairy, a sprinkle of parmesan cheese or crumbled feta cheese can be a nice touch, but it’s just as satisfying without. And if you’ve got extra summer squash, feel free to throw it on the grill too—they cook up beautifully right next to the zucchini.
More Easy Recipes for You to Try at Home
I’ve got plenty more simple, healthy sides that also come together easily without any fuss, like this one, and pair well with any meal you’re planning.
- Vegan Mashed Potatoes
- Vegan Coleslaw
- Vegan Cauliflower Nuggets
- Vegan Egg Rolls
- Vegan Breaded Mushrooms
Equipment
Ingredients
- 3 zucchini
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon garlic minced
- 1 teaspoon Italian seasoning
- Chopped parsley for garnish
Video
Instructions
- Cut the zucchini into 1-inch-thick slices (either rounds or on a diagonal for larger pieces).3 zucchini
- Preheat the Grill (about 20 minutes before cooking): For charcoal grills, arrange hot coals on one side for indirect heat. For gas grills, turn all burners to high, aiming for at least 400°F (200°C).
- In a small bowl, mix the olive oil, salt, pepper, minced garlic, and Italian seasoning. Brush both sides of each zucchini slice generously with the garlic-herb oil.3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, 1 tablespoon garlic, 1 teaspoon Italian seasoning
- Place slices directly on the grill grates. Cook for 4–5 minutes per side, or until grill marks appear and the zucchini is tender but not mushy.
- Remove from the grill and let cool for a minute or two. Garnish with freshly chopped parsley and serve warm.Chopped parsley
Notes
- Cut Evenly: Stick to uniform thickness so the zucchini cooks at the same rate. Uneven slices can leave you with some mushy and some undercooked.
- Let the Grill Get Hot: Preheating is key to getting clean grill marks and avoiding zucchini that sticks or steams.
- Brush with Purpose: Don’t skimp on the oil mixture—it keeps the slices from drying out and gives each one a flavorful crust.
- Try a Grill Basket: If you’re working with smaller rounds, a grill basket saves them from falling through the grates.
- Keep an Eye on It: Zucchini cooks fast, so watch closely—just a couple of minutes too long and it turns soft.
- Use Long Tongs: Flipping with the right tools helps keep the slices intact and off the coals.
- Add a Kick: A pinch of crushed red pepper or spices in the oil mix adds a gentle heat without overpowering the dish.
- Grill More Than You Need: Leftovers are gold for lunch the next day in salads, grain bowls, or tucked into wraps.
