Grilled zucchini is a simple, versatile side dish that pairs with any meal—especially your favorite grilled meat recipes. The zucchini cooks over indirect heat, so it’s tender with a little char—always crisp, never soggy.
Key ingredients
If your garden is anything like mine in the early summer, you’ve got zucchini coming at you from all directions. I make it all—Amish zucchini bread, zucchini lasagna, and here’s what you need to make this easy grilled zucchini recipe.
- Zucchini: Zucchini is a versatile and mild-tasting vegetable with various uses. Slice it into ½-inch thick strips to grill—just thick enough to get a beautifully seared exterior and tender inside.
- Salt: Sprinkle kosher salt over the zucchini to remove any excess moisture.
- Olive Oil: A drizzle of extra-virgin olive oil adds flavor and ensures the zucchini won’t stick to the grill.
- Black Pepper: Generously season the zucchini strips with coarse black pepper.
Additions and Substitutions
- What seasoning should I put on grilled zucchini? This recipe primarily teaches my favorite method for grilled zucchini rather than focusing on the flavor since I tend to adjust the seasoning depending on what I am serving the veggies with. You can’t go wrong with salt and pepper, but here are a few of my favorite seasonings for grilled vegetables.
How to Grill Zucchini
The full recipe with measurements is in the recipe card below.
Step 1: Cut the zucchini and sprinkle the strips with kosher salt. Set them aside for 10 minutes. Use a paper towel to remove excess moisture. Transfer to a mixing bowl and toss with olive oil and pepper.
Grilling Tip
Preheat the grill by setting all the burners to high heat for about 10 minutes. Then, use a wooden grill paddle to clean the grates.
Step 2: Lower the heat to 350℉ (176℃) and use the tongs to place the zucchini strips onto the preheated grates. Cook for 2-3 minutes on each side to create a sear.
Step 3: Move the strips to the warming rack and grill for 20-30 minutes.
How long to grill zucchini?
I use an indirect grilling method to grill zucchini, which takes 20-30 minutes. However, if you cook zucchini directly on the grates, I recommend cooking them at 450°F (232°C) for 3-5 minutes for the best results.
Expert Tips
- Cut uniformly. Slice the zucchini strips the same size for even cooking.
- Salt the squash. Sprinkle the squash slices with kosher salt and set them aside for a few minutes. Then, pat them dry with a paper towel to remove excess moisture.
- Preheat the grill. Give the grill 10 minutes to heat up so the veggies start cooking right away.
Make the grilled zucchini and pair it with one of these dinner recipes!
Serving Suggestions
What I love about this grilling method is that you can grill the zucchini alongside any protein, saving time and effort. Pair these perfectly charred veggies with anything from burgers and brats to grilled bison steaks and grilled tandoori chicken.
What To Do With Leftovers
- Refrigerate: Store the leftover zucchini in an airtight container for 3-4 days.
- Freeze: For best results, spread the strips onto a baking sheet and freeze them for an hour. After they are solid, transfer them to a freezer-safe container or bag. Grilled zucchini freezes for 2-3 months.
- Reheat: Warm zucchini strips on a baking sheet for 5 minutes at 350°F (176°C).
- Repurpose: Prepare a breakfast scramble by mixing the leftover zucchini with eggs, shredded cheese, and other vegetables. You can add the zucchini strips to a salad, stir them into soup recipes, or use them as a topping for homemade pizza.
More Grilled Vegetables:
Grilled Zucchini
- 3 medium zucchini, trimmed and cut lengthwise into ½-inch thick strips
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse black pepper
- Cut the zucchini and sprinkle the strips with kosher salt. Set them aside for 10 minutes. Use a paper towel to remove excess moisture. Transfer to a mixing bowl and toss with olive oil and pepper.
- Preheat the grill by setting all the burners to high heat for about 10 minutes. Then, use a wooden grill paddle to clean the grates.
- Lower the heat to 350℉ (176℃) and use the tongs to place the zucchini strips onto the preheated grates. Cook for 2-3 minutes on each side to create a sear.
- Move the strips to the warming rack and grill for 20-30 minutes.
- Cut uniformly. Slice the zucchini strips the same size for even cooking.
- Salt the squash. Sprinkle the squash slices with kosher salt and set them aside for a few minutes. Then, pat them dry with a paper towel to remove excess moisture.
- Preheat the grill. Give the grill 10 minutes to heat up so the veggies start cooking right away.
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.