Grilled Zucchini – Grilled zucchini is an easy side dish to make, and it pairs well with any meal. Ours cooks on the grill over indirect heat, resulting in seared (never soggy) zucchini every single time. If your garden is anything like mine in the early summer, you’ve got zucchini coming at you from all directions. I’ve already made zoodles, zucchini bread, and zucchini lasagna.
What I love about preparing zucchini using this method is that you can pair it with a protein and grill it all at the same time- no need to pull one thing off the grill before another.
WHAT YOU NEED TO MAKE THIS RECIPE
- Zucchini: Cut the zucchini into ½- inch strips; do this so the outside sears and the inside cook perfectly- no mushy zucchini here!
- Olive Oil: Impart flavor and prevent the zucchini from sticking to the grill using olive oil.
- Salt + Pepper
HOW TO MAKE GRILLED ZUCCHINI
Slice the zucchinis into ½- inch strips and add them to a mixing bowl.
Add olive oil, salt, and pepper to the bowl, then stir to combine.
Preheat the grill by setting all the burners to high heat for about 10 minutes. Turn off the rightmost burner, but maintain an overall grill temperature of 350°. Then, use a wooden grill paddle to clean the grates.
Using tongs, line the zucchini strips onto the warming and cook them for 15 minutes.
Flip the zucchini strips, then cook for another 15 minutes.
COOKING TIPS
- Slice the zucchini strips the same size to ensure they cook at the same rate.
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SERVING SUGGESTIONS
- Beef Ribs
- Grilled Shrimp Skewers
- Roasted Jerk Chicken
- Hamburgers
- BBQ Baked Chicken Legs
- Hot Dogs
- Homemade Coleslaw with Mint and Cilantro
- Chicken Alfredo Pasta
- Jerk Chicken Fricassee
- Bratwurst
- Grilled Tandoori Chicken
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – Keep leftover zucchini in an airtight container for up to 3 days.
- FREEZER – For best results, spread them onto a baking sheet and freeze them separately for an hour. After they solidified, add them to a single freezer-safe bag or container. They will store for 3 months.
- REHEAT – Reheat leftover strips on a baking sheet for 5 minutes at 350°F. If you plan to cook frozen zucchini, defrost them in the fridge overnight.
- REPURPOSE – Make a breakfast scramble and mix the leftover zucchini with eggs. You can also add them to a salad, put them in soup, top homemade pizza, or add them to a sandwich.
FREQUENTLY ASKED QUESTIONS
I’m a fan of the basics and season zucchini with olive oil, salt, and pepper. Other pairings we enjoy are feta, lemon, and olive oil. Sometimes we make them with olive oil and parmesan for a nice crisp.
I prefer grilling zucchini slowly over low heat for 20- 30 minutes, depending on size; if you’re cooking them directly on the main grill, do so over higher heat (450° F) for 3-5 minutes.
YOU SHOULD ALSO TRY:
Grilled Zuchinni
Equipment
- Grill
Ingredients
- 3 medium zuchinni, ends removed, and cut lengthwise into ½-inch strips
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
Instructions
- Slice the zucchinis into ½- inch strips and add them to a mixing bowl.
- Add olive oil, salt, and pepper to the bowl, then stir to combine.
- Preheat the grill by setting all the burners to high heat for about 10 minutes. Turn off the rightmost burner, but maintain an overall grill temperature of 350°. Then, use a wooden grill paddle to clean the grates.
- Using tongs, line the zucchini strips onto the warming and cook them for 15 minutes.
- Flip the zucchini strips, then cook for another 15 minutes.
Notes
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
- Check out our web story for grilled zucchini!
TW
Tuesday 7th of June 2022
These came out perfect cooked!
Tressa Jamil
Sunday 12th of June 2022
I am happy to hear that you enjoyed this recipe.