This Grilled Zucchini is a healthy summer side dish perfect for using up any extra garden zucchini. Easy to make with just a few ingredients and can be served with your favorite grilled protein of your choice. Naturally gluten-free, low carb, keto, vegan, paleo and Whole30 friendly.
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Updated August 2022
Easy Grilled Zucchini Recipe
Looking for a way to use up all that zucchini from your garden or farmer’s market? This Grilled Zucchini is one our favorite side dishes to use all that extra zucchini bounty. All you need is a hot grill, some zucchini, a few seasonings and you’ve got the best simple side dish for summer!
Not only does grilling your zucchini keep the house cool since you won’t have to turn on the oven for roasting, it makes your veggies crispy on the outside and tender on the inside while infusing them with more flavor than ever before. And it cooks them so much quicker than the oven does! Once you start barbecuing or grilling your veggies, you’ll never look back.
We eat zucchini and squash all year round and always have it on rotation but even more so once zucchini season arrives come July and August day. Zucchini is mild and goes so well with grilled chicken, grilled salmon and our grilled vegetable platter.
Why we love this zucchini recipe
Not only is this grilled zucchini recipe so ridiculously easy to make, it’s also delicious and good for you.
- Full of vitamin K, vitamin C, minerals and naturally vegan, gluten-free, grain-free, paleo, low carb, keto and Whole30 friendly
- Just a handful of ingredients and works great for meal prep
- Simple to customize with any seasonings or fresh herbs you like.
Recipe ingredients
- Zucchini: You want to use a fairly large or medium large sized zucchini for the best bbq zucchini results
- Avocado oil: You can also use extra virgin olive oil or any other oil you like or have on hand.
- Fresh Lemon Juice and Lemon Zest: Adds a bright and refreshing flavor.
- Zucchini Seasoning: A must for making your grilled veggies shine. You can use any combination of seasonings you like. We opted for garlic powder, dried parsley, kosher salt, freshly cracked black pepper and optional Crushed Red Pepper.
- Fresh Herbs: Chopped fresh basil. Don’t have fresh garden basil? Use fresh parsley, cilantro or oregano instead!
How to cut zucchini for grilling
- Place the zucchini on the cutting board and cut both ends off.
- Turn the zucchini on its side and cut into three slices about 1/3 inch thick
How to make Grilled Zucchini
The great thing about making grilled veggies is that you can use a grill pan or an outdoor grill.
- Preheat the grill: Preheat grill or grill pan to medium heat.
- Prep the Zucchini: Wash zucchini and cut lengthwise into long strips about 1/3 inch thickness.
- Drizzle with oil: Place zucchini strips onto a tray. Stir together oil and lemon juice in a small bowl, then brush on a coating using a pastry brush. Flip zucchini over and coat the other side.
- Combine the seasonings: In a small bowl mix together garlic powder, parsley flakes, salt and pepper. Sprinkle over the zucchini.
- Grill the zucchini: Place seasoned side of zucchini on grill and cook until charred on the bottom, 3 to 5 minutes. Sprinkle top side of zucchini with seasoning. Flip strips over using tongs and cook again for 3-5 minutes.
- Garnish and serve: Serve warm topped with fresh chopped basil.
Tips for Success
There are a few more things you should know before you get to work on these grilled veggies:
- Cut the Zucchini Evenly: In order for the zucchini to cook properly, they must be cut into thin, relatively uniform strips. Use a mandolin or take your time with the preparation process and be careful around your fingers.
- Don’t Cook All the Veggies At Once: If you over-crowd your grill, the vegetables won’t cook evenly. They should be spread out in a single layer.
- Remember to Flip the Veggies: It’s important to flip the zucchini through the grilling process. This helps everything cook on all sides.
Variation Ideas
There are so many ways to re-imagine this recipe – go ahead and make your own ideal version of grilled veggies! Check out the ideas below if you need some inspiration.
- Use Different Seasonings: The flavors of garlic and parsley is always delightful, but you can totally season your veggies with something else if you’d like. Try using Cajun spice, Italian seasoning, lemon zest or your favorite herbs!
- Mix Up the Veggies: Add some mushrooms, bell peppers, asparagus, brussels sprouts—there are endless veggies you can invite to the party. Use what you like!
- Make Cheesy Zucchini: Adding cheese to zucchini is a great way to convince picky kids to try them. We like adding grated parmesan cheese before grilling the veggies so that it gets nice and crispy. Use vegan parm if needed.
- Fresh herbs: Use up your garden herbs with some chopped parsley, mint, chives, thyme or dill.
Serving Suggestions
These grilled veggies are guaranteed to taste delicious alongside pretty much any main course. They’ll add some nutrition to comfort food meals and make good-for-you dinners even healthier! Serve them over a bed of rice or quinoa to complete the dish.
We particularly enjoy pairing our grilled zucchini with grilled skewers or grilled protein. We also love it with some Instant Pot Lemon Chicken or our Burger in a Bowl and air fryer sweet potato fries.
If you’re vegetarian or vegan, we highly recommend serving them with this Vegan Bánh Mi Bowl.
Storage and reheating tips
- How to store. Got leftovers? Let your grilled zucchini cool then store any leftovers in an airtight storage container for up to 4 days.
- How to reheat. Reheat your leftover grilled veggies on a baking sheet in the oven at 350 degrees F until warm. You can also warm them up in the air fryer at 350 F for a few minutes or on a plate in the microwave.
Can you freeze zucchini?
We typically freeze uncooked zucchini when prepping ahead for meal prep.
- How to Freeze. Store uncooked zucchini in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator overnight.
We don’t recommend thawing grilled zucchini since it will be quite mushy once you thaw it out. It works for tossing into smoothies or into soups you plan to blend up. In that case, simply store any leftover zucchini in an airtight freezer-safe bag, press out any extra air and store in the freezer for up to 3 months. Thaw overnight in the fridge.
More easy zucchini recipes you might like:
This Grilled Zucchini is a healthy summer side dish perfect for using up any extra garden zucchini. Easy to make with just a few ingredients and can be served with your favorite grilled protein of your choice. Naturally gluten-free, low carb, keto, vegan, paleo and Whole30 friendly.
- 2 large zucchini , sliced into 1/3 inch thick long strips
- 1 tablespoon avocado oil OR extra virgin olive oil
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1/4 tsp crushed red pepper flakes , optional
- ¼ cup chopped fresh basil
- Preheat grill or grill pan to medium heat.
Wash zucchini and cut lengthwise into long strips about 1/3 inch thickness.
Place zucchini strips onto a tray. Stir together oil and lemon juice in a small bowl, then brush on a coating using a pastry brush. Flip zucchini over and coat the other side.
In a small bowl mix together garlic powder, parsley flakes, salt, pepper and crushed red pepper flakes, if using. Sprinkle over the zucchini.
Place seasoned side of zucchini on grill and cook until charred on the bottom, 3 to 5 minutes. Sprinkle top side of zucchini with seasoning.
Flip strips over using tongs and cook again for 3-5 minutes.
Serve warm topped with fresh chopped basil.
How to store. Got leftovers? Let your grilled zucchini cool then store any leftovers in an airtight storage container for up to 4 days.
How to reheat. Reheat your leftover grilled veggies on a baking sheet in the oven at 350 degrees F until warm. You can also warm them up in the air fryer at 350 F for a few minutes or on a plate in the microwave.
Did you try this recipe?
Patricia -
Made this last night and they came out so good! Thanks!