Name: Grilled Zucchini
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 2 medium zucchini; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried Italian seasoning; Salt and pepper to taste; Fresh lemon wedges (optional for serving)

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Fresh zucchini slices are grilled to perfection with a touch of seasoning, delivering a smoky, tender side dish that's ideal for summer meals, backyard BBQs, or any time I want something light and flavorful. This simple yet satisfying recipe highlights the natural sweetness of zucchini while infusing it with bold Italian herbs and a hint of garlic. It’s quick, healthy, and bursting with seasonal freshness.

Grilled Zucchini

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian seasoning

Salt and pepper to taste

Fresh lemon wedges (optional for serving)

Directions

I preheat the grill to medium-high heat.

I slice the zucchini into ¼-inch thick rounds or long strips, depending on how I plan to serve them.

In a small bowl, I combine the olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper.

I brush both sides of the zucchini slices with the seasoned oil mixture.

I place the slices directly on the grill and cook for 3–4 minutes on each side, or until they develop grill marks and turn tender.

Once done, I remove them from the grill and serve immediately, sometimes with a squeeze of fresh lemon for brightness.

Servings and timing

This recipe makes 4 servings. It takes only 5 minutes to prep and about 8 minutes to grill, totaling just 13 minutes from start to finish. Each serving is approximately 50 kcal, making it a perfect light side dish.

Variations

Add cheese: I sometimes sprinkle grated Parmesan or crumbled feta over the zucchini while it’s still hot off the grill.

Try fresh herbs: Instead of dried Italian seasoning, I like using chopped fresh basil, oregano, or thyme after grilling for a burst of freshness.

Spicy version: A pinch of red pepper flakes in the oil mixture adds a kick I enjoy with grilled meats.

Balsamic glaze: A drizzle of balsamic reduction adds tangy depth and pairs wonderfully with the smokiness.

Use a grill pan: If I don’t have access to an outdoor grill, a stovetop grill pan works just as well.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat for a few minutes or pop them into a preheated oven at 350°F until warmed through. I avoid the microwave, as it can make them soggy.

FAQs

How do I prevent zucchini from getting soggy on the grill?

I make sure to slice them evenly and not too thin, and I grill over medium-high heat to get that nice char without overcooking.

Can I make grilled zucchini in advance?

Yes, I grill them a few hours ahead if needed and serve them at room temperature or gently reheat before serving.

What dishes go well with grilled zucchini?

I often serve it with grilled chicken, steak, fish, or even alongside pasta dishes. It’s a versatile side that fits into many meals.

Can I marinate the zucchini?

Definitely. I sometimes marinate the slices in the seasoning mixture for 15–30 minutes before grilling to enhance the flavor even more.

Do I need to peel the zucchini?

No, I leave the skin on. It helps the zucchini hold its shape on the grill and adds extra nutrients.

Conclusion

Grilled zucchini is one of those go-to sides I never get tired of. It’s easy, healthy, and always a crowd-pleaser. Whether I’m entertaining guests or making a quick weeknight dinner, this recipe brings out the best in fresh summer produce with minimal effort. Give it a try the next time I fire up the grill—simple flavors, perfect results.

Recipe:

Grilled Zucchini

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Author: Cheryl
Total Time: 13 minutes
Yield: 4 servings
Diet: Vegan

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Description

Fresh zucchini slices are grilled with olive oil and Italian herbs to create a smoky, tender, and flavorful side dish. It's light, healthy, and perfect for summer grilling or quick weeknight meals.