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A plate of Grilled Zucchini slices garnished with chopped parsley.

Grilled Zucchini

Grilled zucchini recipe is one of those side dishes that works, whether you’re cooking for two or feeding a crowd. It comes together fast, uses simple ingredients, and pairs easily with just about any main dish you've got on the table. It's unfussy, and leftovers are just as good the next day, especially tossed into salads or wrapped up in a pita. You don’t need to freeze it either—just stash it in the fridge and it stays fresh for a few days.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: Grilled Zucchini
Servings: 4
Calories: 122kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="ZzioqD0b" upload-date="2025-11-28T09:56:52+00:00" name="Easy Grilled Zucchini Recipe" description="Perfect for a quick side or BBQ addition." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 884mg | Potassium: 398mg | Fiber: 2g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 27mg | Calcium: 36mg | Iron: 1mg
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