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This grilled zucchini is simple but really big on flavor — pair it with your favorite grilled protein + a starchy side for a complete meal!
Zucchini on the Grill
This zucchini recipe is small but mighty — as in, the ingredients and process are simple (as simple as it gets, really), but the finished result is incredibly (almost surprisingly) delicious. From start to finish, this recipe takes no more than 15 minutes, and is totally beginner grill-friendly.
If you’re intimidated by the grill, we totally get that, but more than that, we encourage you to jump out of your comfort zone and go for it. You’ve got this!
Ingredients for Grilling Zucchini
The ingredient list here is *so* simple, and that’s because we really want the zucchini to shine. Plus, grilling adds a really delicious depth of flavor to the zucchini, so we didn’t feel like we needed to add much else in the way of flavor! Here’s what you’ll need:
- Zucchini – to start, you’ll need 4 medium-sized zucchini cut in half lengthwise. Feel free to grab a few more zucchini if you’re feeding a larger crowd!
- EVOO – to keep the zucchini halves from sticking, you’ll need 2 tablespoons of extra-virgin olive oil.
- Sea Salt + Black Pepper – 1 teaspoon of fine sea salt and a ¼ teaspoon of ground black pepper are the only seasonings we’ll need.
- Lemon Juice – to add some brightness to the finished product, we’ll squeeze the juice from ½ a lemon over top!
How to pick a good zucchini?
When it comes to picking a good zucchini, you’ll want to reach for the ones that are medium in size (about 6 inches) with a smooth exterior (steer clear of any with knicks in the skin) and firm when (gently) squeezed.
What size of zucchini is best for grilling?
We stick with medium-sized zucchinis for grilling — about 6 inches in size.
How to slice the zucchini?
When it comes to slicing zucchini for grilling, it’s best to just slice each zucchini in half lengthwise. Making more cuts (think: slicing the halved zucchini in half lengthwise again) will result in thinner strips of zucchini that are more likely to get flimsy and fall through the grill grates.
Should you salt zucchini before cooking?
Some recipes call for salting zucchini before cooking it in order to get the excess moisture out of the squash. This is usually done when cooking zucchini noodles (or something of the like) in a pan on the stovetop, but isn’t a necessary step when grilling zucchini. While we do season the zucchini with salt and pepper before grilling, we do this to add flavor (not get excess moisture out).
How to Grill Zucchini
The process for this grilled zucchini is really quick and simple! Here’s how you’ll do it:
- Preheat the grill – to start, you’ll need to preheat your grill to medium-high heat (about 450°F).
- Prepare the zucchini – halve the zucchini lengthwise (if you haven’t already), brush the zucchini on both sides with the olive oil, and then season the cut side with salt and pepper.
- Grill – place the halved zucchini on the grill and cook for 4-5 minutes per side, until there are dark grill marks on both sides, then remove from the grill.
- Squeeze lemon juice over + serve – squeeze the lemon half over the grilled zucchini and serve.
How Long to Grill Zucchini
Grilling zucchini is super quick! It only takes 4-5 minutes per side (so a max of 10 minutes total!)
How do you grill zucchini without getting soggy?
The key to keeping the grilled zucchini from getting soggy is to not overcook it. The zucchini should be charred but still a bit firm in the middle — this will take no longer than 4-5 minutes per side.
What to serve with this Grilled Zucchini Recipe?
SO MANY THINGS! We love serving this as a veggie side next to a grilled protein + starchy side (think: grilled chicken, grilled zucchini, and white rice).
What toppings go well Grilled Zucchini?
While we typically keep the toppings minimal (think: a squeeze of lemon juice), feel free to get creative here! A drizzle of balsamic or a sprinkle of your favorite seasoning blend would both be really delicious over top of your grilled zucchini.
How to store and reheat Grilled Zucchini Recipes
Store any leftover zucchini in an airtight container in the fridge. Do keep in mind that reheated leftover grilled zucchini isn’t ever going to be quite as delicious as just-off-the-grill zucchini, but to get it as close to that as possible, we recommend reheating it in a pan on the stove over medium-high heat with a little bit of EVOO.
- 4 medium zucchini cut in half lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 lemon
- Preheat your grill to medium-high heat (about 450 F).
- Brush the zucchini on both sides with the olive oil, then season the cut side with salt and pepper.
- Place the zucchini on the grill and cook for 4-5 minutes per side, until there are dark grill marks on both sides, then remove from the grill.
- Squeeze the lemon half over the zucchini and serve.