Grilled Zucchini Recipe

The latest and greatest way to utilize summer’s most abundant vegetable, the zucchini, and create a fantastic, quick, and healthy side dish in the process is to grill it.

I’m a sucker for a good deal, so every summer when the farmers at our neighborhood market are practically giving it away and my green-thumb friends are desperately trying to share their wealth, I never fail to overbuy zucchini.

I’ve started using zucchini to make a variety of side dishes because, let’s face it, one cannot survive on Healthy Zucchini Muffins and Zucchini Cookies alone (SIGH).

Dinners cooked in the oven or on the stovetop, like roasted zucchini, sauteed zucchini, or zucchini fries, are ideal when we’re eating inside.

But I’ve been making an effort to spend as much time outside and grilling as I can during these brief summer days.

Preheat an outdoor grill for medium-low heat and lightly oil the grate. Brush zucchini with olive oil. Sprinkle Italian seasoning, garlic powder, and salt over zucchini. Cook on the preheated grill until beginning to brown, 3 to 4 minutes per side.

How to Make Easy Grilled Zucchini | The Stay At Home Chef

Grilled Zucchini 🔗

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

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 87 kcal, Carbohydrate 5 g, Protein 1 g, Fat 7 g, Saturated Fat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving


  • 2 medium zucchini (about 6-8 oz each)
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • ½ teaspoon dried basil leaves
  • 1 lemon (divided)
  • seasoning salt & pepper to taste


  1. Preheat grill to medium-high.
  2. Slice zucchini into long ½-inch thick slices and place on a plate or baking tray.
  3. Add olive oil, garlic, basil, salt & pepper. Squeeze half of the lemon over the zucchini and toss to combine.
  4. Add the strips to the preheated grill and cook 2-3 minutes per side or until tender crisp.
  5. Serve immediately.


Why is my grilled zucchini soggy?

Cutting the zucchini into larger pieces is a nice safety net because larger pieces are harder to overcook. Since zucchini has a high water content compared to harder vegetables (like this cinnamon-roasted butternut squash), if you overbake it, the water will seep out and your zucchini will be soggy.

How do you roast zucchini without it getting mushy?

Don’t overcook the zucchini or it will become mushy. To prevent soggy zucchini, place it on a wire rack on top of a baking sheet and roast at a high temperature. I like to switch to broil for a few minutes for extra browning, but that is optional.

Is grilled zucchini healthy?

Because zucchini contains folate, or vitamin B-9, which supports your metabolism by assisting in the breakdown of proteins and nucleic acids, eating raw or grilled zucchini is also good for your health.

How do you grill zucchini on a Weber gas grill?

Zucchini should be sliced lengthwise into sections no thicker than a 14 inch, then brushed with olive oil on both sides, seasoned with salt, pepper, and your choice of fresh herbs, and then grilled for 2 minutes on each side over direct medium heat (350 F), turning once.

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