Grilled Zucchini Recipe

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Natasha's Kitchen

Total Time

10 mins

Prep Time

6 mins

Cook Time

4 mins

Rating

(10)

Ingredients

6 servings

4 small/medium zucchini
2 Tbsp extra virgin olive oil
1/2 tsp fine sea salt, or more added to taste
1/2 tsp freshly cracked black pepper or to taste
1/2 tsp garlic powder
1 lemon, cut into wedges
1 Tbsp Parsley, finely chopped for garnish, optional

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Preheat your grill to medium heat. Using a knife, cut off the stem ends of the zucchini then slice lengthwise into 1/2” thick strips. I cut my smaller zucchini into three strips while medium zucchini were cut into 4 strips. Keep an even thickness for even cooking times.

Step 2

Set zucchini on a rimmed baking sheet and drizzle with olive oil then sprinkle on the seasonings. Toss the zucchini together with your hands to even coat in oil and seasonings.

Step 3

Set zucchini onto the preheated grill grates, cover, and grill for 2 minutes or until grill marks form. Flip the zucchini over and grill another 2 to 3 minutes, covered, or until you reach your desired doneness. The zucchini should be crisp-tender. Avoid overcooking or they can get mushy.

Step 4

Set zucchini on a serving platter as it comes off the grill and squeeze fresh lemon juice over the top. Serve with garnished parsley if desired and with additional lemon wedges on the side for those who love a little extra pop of fresh lemon flavor.

Chef’s notes

This grilled zucchini recipe is so versatile. You can swap the zucchini with any type of squash (yellow squash, summer squash, pattypan squash, etc.), or change out the spices to fit your taste.

When grilling steaks or chicken, I love using the same spice rub on the veggies.

Grilled Zucchini is finished when it’s “tender-crisp” meaning it’s soft, but still has a crunch. The slices should still have a vibrant green color while being soft to the touch.

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Seasonal Recipes

Skill Level

other

Grilled Zucchini Recipe

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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