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Grilled Zucchini – Spend With Pennies


This grilled zucchini recipe is a quick side dish that can accompany almost any main.

Thick slices of fresh zucchini are seasoned with herbs, oil, and lemon juice and then grilled until they’re tender.

It’s the perfect summer side dish for just about any meal! Just slice, season, grill, and serve! So quick and easy.

grilled zucchini slices on a serving plate

Quick & Easy Side Dish 

  • It doesn’t take long to make grilled zucchini, it’s a quick and easy side dish.
  • Zucchini is low in calories, low in carbs, and grilling this summer veggie makes it delicious!
  • Prep it ahead of time, and put it on the grill while the chicken, beef, or pork are resting (it cooks fast).
  • Cut zukes horizontally to keep them from slipping through the grates or use a grill basket if you’d like. They can also be cut into rounds and threaded on skewers
ingredients for grilled zucchini including zucchini, oil, salt, pepper, lemon, basil, and garlic.

Ingredients for Grilled Zucchini

Zucchini – Zucchini squash is great in this recipe when it’s abundant in the garden or farmers market or when it’s on sale! Add in some yellow summer squash if you’d like! Other veggies are great in this easy marinade too.

Marinade – This is a simple summer recipe so we keep the seasonings simple. A minced garlic clove, a bit of olive oil, and a squeeze of lemon juice are all that are needed.

Garnish – If you’ve got fresh herbs like basil, dill, or parsley add a little sprinkle after these come off of the grill. Freshly shredded parmesan cheese is perfect on these too!

slices of zucchini for grilled zucchini

How to Grill Zucchini

This is one of those summer zucchini recipes that’ll quickly become a favorite! Fire up the BBQ for a quick and simple side dish that is easy to serve!

  1. Prep: Slice the zucchini into long strips in ½-inch to ¾-inch thick.
  2. Season: Add oil, seasonings, and lemon juice and toss to coat.
  3. Grill: Place the zucchini on the grill and cook 2-3 minutes per side(as per the recipe below).

Garnish with fresh herbs like basil or dill and a sprinkle of feta or parmesan cheese, if desired.

Grilled zucchini with lemon wedges in a dish

Tips

  • Zucchini can be tossed in the seasonings and marinated for up to 24 hours in advance.
  • Cutting larger veggies helps ensure they don’t slip through the grate.
  • If you’re using a really large garden zucchini, cut the zucchini in half and remove the seeds if needed. The zucchini can be cut into large ½ moons instead. An extra large zucchini may have tougher skin that can be peeled if you’d like.
  • Zucchini cooks super fast so keep an eye on it so it doesn’t overcook! Don’t cut the zucchini too thin or it will overcook.
  • If you’ve grilled meat, the zucchini can be cooked while the meat rests.
  • If you have fresh herbs, they are best sprinkled on the zucchini after cooking.

Storing Leftover Zucchini

For best results, keep leftover grilled zucchini in a covered container in the refrigerator for up to 3 days. Use in omelets, salads, stir-fries, or reheat in the microwave.

Favorite Grilled Veggies

Did you love this Grilled Zucchini recipe? Leave a rating and comment below with your favorite seasoning and serving ideas!

grilled zucchini with lemon wedges on a serving plate

5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Grilled Zucchini

Tender zucchini slices are lightly seasoned and grilled for the perfect summer side dish.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

  • Preheat grill to medium-high.

  • Slice zucchini into long ½-inch thick slices and place on a plate or baking tray.

  • Add olive oil, garlic, basil, salt & pepper. Squeeze half of the lemon over the zucchini and toss to combine.

  • Add the strips to the preheated grill and cook 2-3 minutes per side or until tender crisp.

  • Serve immediately.

  • Zucchini can be tossed in the seasonings and marinated for up to 24 hours in advance.
  • Cutting larger veggies helps ensure they don’t slip through the grate.
  • If you’re using a really large garden zucchini, cut the zucchini in half and remove the seeds if needed. The zucchini can be cut into large ½ moons instead. An extra large zucchini may have tougher skin that can be peeled if you’d like.
  • Zucchini cooks super fast so keep an eye on it so it doesn’t overcook! Don’t cut the zucchini too thin or it will overcook.
  • If you’ve grilled meat, the zucchini can be cooked while the meat rests.
  • If you have fresh herbs, they are best sprinkled on the zucchini after cooking.

5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Calories: 87 | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 293mg | Fiber: 1g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 31.8mg | Calcium: 23mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
close up of Grilled Zucchini on a plate
cooked Grilled Zucchini in a dish with a title
Grilled Zucchini with lemon and a title
Grilled Zucchini in the dish with lemon and plated with writing




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