Name: Grilled Zucchini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium zucchinis; 2 tbsp olive oil; 1 tbsp fresh lemon juice (fresh); 3 cloves garlic (minced); to taste kosher salt and pepper; 2 tbsp parmesan cheese (freshly grated); 2 tbsp fresh basil (finely chopped)

Learn how to grill zucchini perfectly with this easy summer side dish recipe. Ready in 15 minutes, healthy, and pairs with any meal. Get the tips for perfect ch

My Go-To Summer Zucchini Side Dish

Every summer, my garden goes wild with zucchini. I’m always making zucchini bread, muffins, cake, brownies, and pancakes. But my favorite way to use them up is this grilled zucchini. It’s such an easy summer side dish, healthy, and goes with any meal. Plus, it takes just 15 minutes from start to finish.

Why This Grilled Zucchini Recipe Works

Ready in under 15 minutes, from prep to plate.
Healthy and low-calorie vegetable side that fits any diet.
Versatile pairs with grilled meats, fish, pasta, or salads.

Key Ingredients for Grilled Zucchini Spears

Zucchini: Choose small to medium ones for fewer seeds and better texture. Overgrown squash is better for bread.
Olive oil: Use a good quality extra-virgin olive oil for flavor and to help the zucchini grill evenly.
Parmesan: Freshly grated melts and clings best. Avoid pre-shredded blends.

Kitchen Tools for Grilled Zucchini

Outdoor grill or grill pan
Large bowl or Ziploc bag for marinating
Tongs for flipping
Small whisk for the dressing

Tips for Grilling Zucchini Perfectly

Preheat your grill to medium-high before adding the zucchini. This ensures nice char marks without overcooking. Leave space between spears for even grilling, and flip carefully with tongs to keep them intact. Let the zucchini rest in the marinade while the grill heats up, that’s enough time for the flavor to soak in.

Getting the Best Char and Texture

For extra flavor, marinate the zucchini spears in the oil-lemon-garlic mixture for 15-30 minutes before grilling. Pat them dry first so the coating sticks better. If you want deeper grill marks, cook the cut side down for 4 minutes before flipping, don’t move them too early. Use a hot grill and don’t overcrowd; if you have a lot of zucchini, work in batches.

Grilled Zucchini Variations to Try

Switch up the herbs by using oregano, thyme, or rosemary instead of basil. Replace Parmesan with crumbled feta or goat cheese for a tangy twist. Add a pinch of red pepper flakes to the marinade for heat. For a sweeter finish, drizzle with balsamic glaze right before serving. All these variations work with the same grilling method.

What to Serve with Grilled Zucchini

Serve these spears alongside grilled chicken, steak, or fish. They’re also great with pasta, tossed into a summer salad, or as a side for burgers. Right before serving, sprinkle extra fresh basil and Parmesan on top for a bright, savory finish.

How to Store Leftover Grilled Zucchini

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed fresh, but cold leftovers work well in salads or wraps.

Can You Freeze Grilled Zucchini?

Freezing is possible, but the texture will soften. Let the grilled zucchini cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Thaw in the fridge, then reheat quickly in a hot skillet to minimize sogginess.

Best Ways to Reheat Grilled Zucchini

Reheat in a hot skillet over medium-high heat for 1-2 minutes per side, or in a 400°F oven for about 5 minutes. Avoid the microwave, it makes them mushy. If you’re in a hurry, a toaster oven works well too.

Grilled Zucchini FAQs

Do I need to peel zucchini before grilling?

No, leave the skin on. It holds the spears together and provides fiber. Just wash them well.

Can I use yellow squash instead?

Yes, yellow summer squash works exactly the same way. Use the same method and timing.

How do I prevent zucchini from getting soggy?

Use small to medium zucchini, pat them dry before marinating, and make sure your grill is hot. Don’t overcook, 3 to 4 minutes per side is enough.

Can I make this ahead of time?

You can cut the zucchini and mix the marinade up to a day ahead. But grill them just before serving for the best texture and flavor.

Equipment

knife
cutting board
large bowl
small bowl
whisk
grill or grill pan
tongs

Recipe

Grilled Zucchini

Pin recipe

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 4 servings
Cuisine: Italian

Ingredients

Instructions

Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears.
In a small bowl, whisk together the olive oil, lemon juice, and garlic.
Place the zucchini spears in a large bowl or in a large Ziploc bag. Pour the olive oil mixture over the zucchini. Season with salt and black pepper, to taste. Toss until zucchini spears are well coated. Let sit while you preheat the grill or grill pan.
Preheat an outdoor grill or grill pan to medium high heat.
Remove the spears from the bowl or bag and place directly on the hot grill, cut side down. Cook for 3 to 4 minutes per side, until the zucchini is tender and there are nice grill marks.
Transfer to a platter and garnish with freshly grated Parmesan cheese and fresh basil. Serve immediately.