Perfect Grilled Zucchini: Your Go-To Easy Summer Side Dish

Embrace the vibrant flavors of summer with this incredibly simple yet utterly delicious Grilled Zucchini recipe. It’s not just a side dish; it’s the star that complements almost any summer meal, from a hearty grilled steak to juicy perfect grilled chicken. What makes this recipe truly special is its incredible ease and speed – you’ll spend merely 5 minutes on prep and about 10 minutes on the grill, delivering the tastiest, tender-crisp vegetables you’ve ever made. Forget bland, watery zucchini; prepare for a flavorful, perfectly charred experience!

Freshly Grilled Zucchini spears, perfectly charred and ready to serve off the grill.

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Why Grilled Zucchini is a Summer Essential

Zucchini truly shines during the warmer months, making it a staple for summer cooking. Grilling enhances its natural sweetness, imparting a smoky flavor and a beautiful tender-crisp texture that’s simply irresistible. Beyond its delicious taste, grilled zucchini is a fantastic way to incorporate healthy, low-calorie vegetables into your diet. It’s incredibly versatile, pairing seamlessly with a wide array of main courses, and its quick cooking time means you can have a gourmet-tasting side on the table in minutes. This recipe is designed to bring out the best in zucchini, transforming a humble vegetable into a memorable culinary delight.

Simple Ingredients for Maximum Flavor

While zucchini is wonderfully adaptable to a multitude of seasonings and flavor profiles, the true magic often lies in simplicity. My preferred approach keeps the ingredient list minimal, allowing the natural goodness of the zucchini and a key seasoning to shine through. The secret to getting all those delicious flavors to adhere perfectly is a touch of good quality oil.

Essential ingredients laid out to prepare delicious Grilled Zucchini.

Choosing Your Zucchini

For the best grilled zucchini, select medium-sized zucchini that are firm to the touch and have a vibrant, unblemished skin. Smaller zucchini tend to be more tender and have fewer seeds, while overly large ones can sometimes be watery or fibrous. You’ll need about 3-4 medium zucchini for a typical batch, but feel free to adjust the quantity based on your needs. Remember, this is a “no-recipe, recipe” – adaptability is key!

The Power of Roasted Garlic Powder

This recipe truly elevates with the inclusion of my favorite seasoning: Roasted Garlic Powder. Unlike regular garlic powder, the roasted version offers a deeper, sweeter, and more complex flavor profile with rich, aromatic notes. When blended with high-quality Kosher salt and freshly cracked black pepper, it imparts an incredible depth that transcends ordinary seasoning. This isn’t just a dash of flavor; it’s the “oomph” that transforms good grilled zucchini into something truly exceptional and addictive!

Other Essential Seasonings

Extra Virgin Olive Oil: A good quality extra virgin olive oil not only helps the seasonings stick but also adds a subtle fruity note and aids in achieving those beautiful grill marks.
Kosher Salt: I always recommend Kosher salt for cooking. Its larger flakes allow for better control when seasoning and provide a pleasant burst of salty flavor.
Freshly Cracked Black Pepper: The aroma and sharp bite of fresh black pepper are unparalleled. It adds a crucial layer of flavor that ground pepper simply can’t match.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Grilling Zucchini to Perfection

Achieving perfectly grilled zucchini is incredibly straightforward, requiring just a few simple steps and a hot grill. The key is to ensure an even coating of oil and seasonings, followed by quick, high-heat grilling to create that desirable tender-crisp texture and beautiful char marks.

Step-by-Step Grilling Instructions

Prepare the Zucchini: Start by washing and drying your zucchini thoroughly. Then, quarter them lengthwise into spears. Uniformly sized spears will ensure even cooking. If you prefer, you can also slice them into thick rounds or planks, but spears tend to hold their shape well on the grill.
Season Generously: Place the quartered zucchini on a large sheet pan or in a spacious bowl. Drizzle generously with extra virgin olive oil – enough to lightly coat all surfaces. Then, sprinkle over the Kosher salt, freshly cracked black pepper, and, most importantly, the roasted garlic powder. Toss all the spears together thoroughly, using your hands if necessary, to ensure every piece is evenly coated with the oil and seasonings. Don’t be shy with the seasoning; some will fall off during grilling, so a generous initial coating is ideal.

Quartered zucchini on a sheet pan, drizzled with olive oil and spices before tossing.

Seasoned zucchini spears, perfectly coated in oil and spices, ready for the hot grill.

Heat the Grill: Preheat your outdoor gas or charcoal grill to a nice, hot temperature. For best results, aim for medium-high to high heat. Ensure the grill grates are clean to prevent sticking and allow for optimal charring.
Grill the Zucchini: Carefully place the seasoned zucchini spears directly onto the hot grates. You should hear a satisfying sizzle as they hit the heat. Cook for 3-4 minutes per side, or until beautiful grill marks appear and the zucchini is tender-crisp – still slightly firm but easily pierced with a fork. Avoid overcooking, which can lead to soggy zucchini.
No Outdoor Grill? No Problem! If an outdoor grill isn’t an option, you can achieve excellent results using a cast iron grill pan on your stovetop. Heat the grill pan over medium-high heat until it just begins to smoke lightly. Place the zucchini spears on the hot pan, then you can lower the heat slightly to medium. Cook for the same 3-4 minutes per side, rotating to get those desired grill marks.
Serve Immediately: Once cooked to perfection, remove the grilled zucchini from the heat and serve immediately. They are best enjoyed fresh off the grill.

Perfectly grilled zucchini, fresh off the hot grates and ready for serving.

Expert Notes & Tips for Success

This truly is what I call a “no-recipe, recipe” because it’s so forgiving and customizable. You can easily adjust the quantity of zucchini, seasonings, and even add-ins to suit your taste and the number of people you’re feeding. Here are some extra tips to ensure your grilled zucchini is always a hit:

Seasoning Generously: Don’t be shy with the oil, salt, and pepper. It’s difficult to overdo it since some seasoning will naturally fall off during cooking. The key is to ensure a generous, even coating before it hits the heat.
Preventing Soggy Zucchini: The biggest culprit for soggy zucchini is overcooking. Grill it quickly over high heat until it’s tender-crisp. Also, avoid salting very thinly sliced zucchini too far in advance, as salt can draw out moisture, making it watery. With spears, this is less of an issue.
Aged Balsamic Drizzle: For an extra layer of gourmet flavor, consider drizzling a little aged balsamic vinegar over the hot zucchini immediately after it comes off the grill. This works especially well if you’re serving it with Italian-themed dishes or as part of a sophisticated vegetable platter.
Cheesy Goodness: Zucchini and cheese are truly best friends! A light dusting of finely grated Parmesan cheese or a crumble of salty feta cheese over the warm grilled zucchini adds a wonderful savory dimension. Goat cheese or cotija would also be excellent choices.
Add Fresh Herbs: Freshly chopped herbs like parsley, basil, mint, or dill can be tossed with the zucchini right before serving to add brightness and a burst of fresh flavor.
Storage: Leftover grilled zucchini can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan or microwave, though the texture will be softer than freshly grilled.

Versatile Substitutions & Flavor Variations

One of the best things about this grilled zucchini recipe is its flexibility. Don’t be afraid to experiment with different ingredients and seasonings to match your preferences or the cuisine you’re pairing it with.

Yellow Squash: This recipe works equally wonderfully with yellow squash. You can replace all the zucchini with yellow squash or use a delightful mixture of both for a colorful presentation. The cooking time and method remain the same.
Butter Instead of Olive Oil: If you’re looking for an even richer flavor and a slightly more browned, caramelized exterior, butter can be used in place of olive oil. Clarified butter or ghee would be excellent choices as they have higher smoke points.
Spice It Up: The roasted garlic powder is my go-to “base spice” for its incredible depth. However, you can easily swap it out or complement it with other spice blends:
- For a Mediterranean twist, try a Greek seasoning blend.
- To evoke Italian flavors, use a blend of Herbs de Provence or a classic Italian seasoning.
- A pinch of smoked paprika can add a lovely smoky depth.
- For a kick, sprinkle on a touch of chili powder or cayenne pepper.
- Lemon zest mixed with the oil before grilling adds a bright, fresh note.
Other Oils: Avocado oil or grapeseed oil are also great alternatives to olive oil, offering high smoke points and neutral flavors.

A generous serving of grilled zucchini, showcasing perfect char and tender texture.

Serving Suggestions for Grilled Zucchini

Grilled zucchini is incredibly versatile and can elevate almost any meal. Here are some of my favorite ways to enjoy this simple summer delight:

Classic Side Dish: It’s the perfect accompaniment to virtually any grilled meat – steak, chicken, fish, or even lamb. Its light, fresh flavor balances richer main courses.
In Salads: Cool the grilled zucchini slightly and toss it into a vibrant summer salad with fresh greens, cherry tomatoes, cucumbers, and a light vinaigrette.
Pasta Dishes: Chop the grilled zucchini and mix it into your favorite pasta salad or a warm pasta dish with a light olive oil or tomato-based sauce.
Wraps & Sandwiches: Add slices of grilled zucchini to wraps, pita sandwiches, or paninis for a healthy and flavorful boost.
Antipasto Platter: Arrange grilled zucchini alongside cured meats, cheeses, olives, and crusty bread for an elegant appetizer spread.
Egg Dishes: Incorporate chopped grilled zucchini into frittatas, omelets, or scrambled eggs for a healthy breakfast or brunch.
With Grains: Mix it into quinoa, couscous, or rice pilafs for a complete and wholesome meal.

The Wonderful Health Benefits of Zucchini

Beyond its delicious taste and versatility, zucchini is a nutritional powerhouse that makes it an excellent addition to a healthy diet. It’s incredibly low in calories and carbohydrates, making it a favorite for those managing their weight or following specific dietary plans. Zucchini is rich in:

Vitamins: Especially Vitamin C, which is a powerful antioxidant, and Vitamin A (in the form of beta-carotene), essential for vision and immune function.
Minerals: A good source of potassium, which is important for blood pressure regulation, as well as manganese, magnesium, and phosphorus.
Fiber: Zucchini contains both soluble and insoluble fiber, aiding in digestion, promoting gut health, and helping to regulate blood sugar levels.
Antioxidants: It provides various antioxidants that help protect your body’s cells from damage by free radicals.
Hydration: With its high water content, zucchini helps keep you hydrated, especially important during warm summer months.

Incorporating more grilled zucchini into your meals is a simple and tasty way to boost your nutrient intake and enjoy a healthier lifestyle.

More Delicious Squash Recipes

If you love zucchini and other squashes, be sure to check out these other fantastic recipes from my kitchen:

Baba Ghanoush

Pumpkin Butter Chicken

How to Roast Spaghetti Squash

Stuffed Butternut Squash

Eggplant Parmesan Rollatini

Zucchini Bread (Magnolia Review)

Pumpkin Jam

Enchilada Zucchini Boats

Did you make this incredibly easy and delicious grilled zucchini recipe? I’d love to hear from you! Let me know by leaving a review or comment below. And don’t forget to sign up for my newsletter to get more fantastic recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe

Yield: 4-6 servings

Grilled Zucchini

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

This easy Grilled Zucchini is the perfect summer side dish. It only takes 5 minutes to prep and about 10 minutes on the grill, offering a delicious and healthy addition to any meal.

Ingredients

3-4 medium Zucchini Squash, quartered lengthwise into spears
2 tablespoon Extra Virgin Olive Oil
Kosher Salt, Morton’s (to taste)
Fresh Cracked Black Pepper (to taste)
Roasted Garlic Powder (¾-1 teaspoon, or to taste)

Instructions

Quarter the zucchini into spears and toss them on a sheet pan or in a large bowl with 2 tablespoons of olive oil, about a teaspoon of Kosher salt, 8-10 cracks of fresh black pepper, and ¾-1 teaspoon of roasted garlic powder. Toss everything around thoroughly to evenly coat the zucchini in the oil and seasonings.

Preheat a gas grill to high heat, or heat a grill pan over medium heat until it starts to lightly smoke.

Place the seasoned zucchini on the hot grates. Grill for 3-4 minutes per side until prominent grill marks show and the zucchini is tender-crisp. Avoid overcooking to prevent sogginess.

Remove the grilled zucchini from the heat and serve immediately for the best flavor and texture.

Notes

Notes & Tips

This is one of those things I call a no recipe, recipe. You can use more or less squash than I call for, so just use enough oil, salt, and pepper to generously coat the squash. Some will fall off during cooking so it’s kinda hard to overdo it too much. Avoid overcooking to prevent soggy zucchini. I sometimes drizzle over a little aged balsamic vinegar when they come off the grill if I am serving them with something Italian or using them for a vegetable platter. Dusting over a little parmesan cheese or crumbling over some feta is also a favorite. Zucchini and cheese are best friends.

Substitutions

This recipe works equally great with yellow squash. Replace the zucchini with it or use a mixture of both. Butter can also be used in place of the olive oil. It will actually help the zucchini brown a little more when it hits the grill. The roasted garlic powder is what I like to call a base spice. You can swap it for Greek seasoning if you want to serve this with something Mediterranean, or herbs de Provence to make it Italian. Consider adding lemon zest or other spice blends like smoked paprika or chili powder for variation.

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Summer Grilled Zucchini