Grilled Zucchini (Smoky, Tender-Crisp)

What Makes This Recipe Work

A short oil and seasoning marinade coats the zucchini so it grills instead of sticking, and a hot, clean grate creates quick char marks before the interior overcooks. Resting it briefly after grilling lets the smoky flavor settle.

Ingredients for Grilled Zucchini (Smoky, Tender

• 4 medium zucchini (about 2 lb / 900 g)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tbsp fresh lemon juice, plus wedges for serving
• 2 tbsp chopped fresh basil, parsley, or mint
• Optional: 2 tbsp grated Parmesan or crumbled feta

How to Make Grilled Zucchini (Smoky, Tender

1. Heat a grill to medium-high, about 425 to 450 degrees F (220 to 230 C), and scrape the grates clean. Oil them lightly with a paper towel held with tongs.
2. Trim the zucchini and cut it lengthwise into 1/4-inch planks, or into thick spears for a heartier bite. Keep the pieces uniform.
3. In a large bowl, toss the zucchini with the olive oil, salt, pepper, garlic powder, and lemon juice until coated. Let it sit 5 minutes, no longer.
4. Lay the pieces on the hot grill in a single layer and cook undisturbed for 4 to 5 minutes, until well marked on the underside.
5. Flip with tongs and cook 3 to 4 minutes more, until tender with a slight bite and charred in spots. Move pieces to a cooler zone if they darken too fast.
6. Transfer to a platter, sprinkle with the fresh herbs and Parmesan or feta if using, and rest 2 minutes.
7. Serve warm with extra lemon wedges, or at room temperature as part of a spread.

Tips for the Best Grilled Zucchini (Smoky, Tender

• Salt the zucchini just before grilling; salting early draws out water and makes it limp.
• Keep pieces large enough not to fall through the grates.
• Do not move the pieces while they sear, so they develop clear grill marks.
• To saute instead, use the same seasoning in a hot skillet and cook 3 to 4 minutes per side.

Variations and Substitutions

• Sauteed zucchini: cook the seasoned pieces in a hot skillet with a little extra oil for a stove-top version.
• Grilled BBQ zucchini: brush with your favorite barbecue sauce in the last 2 minutes for a sticky glaze.
• Add yellow squash to make a sauteed zucchini and summer squash mix on the grill or in a pan.
• Serve alongside the roasted zucchini recipe or add it to the zucchini recipes collection as a cookout side.

How to Store and Reheat

• Store leftovers in the fridge for up to 3 days; grilled zucchini is good cold in salads or grain bowls.
• Reheat gently in a skillet or on the grill rather than the microwave to keep the texture.

Grilled Zucchini (Smoky, Tender FAQ