The Best Grilled Zucchini
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If you’re not making zucchini bread with all of that home-grown zucchini, then you HAVE to try this grilled zucchini! Light, smoky, and perfectly seasoned, it cooks up in minutes and goes with just about everything.
A Reader’s Review
This recipe and the instructions were wonderful. Thank you so much.
Beemom
Reasons to Fire Up the Grill
- Fast from Garden to Grill: A quick cook time means you’ll have veggies on the table in under 10 minutes.
- Minimal Ingredients, Major Flavor: Just a few simple staples are all it takes to elevate this summer favorite.
- Crispy Edges, Tender Center: That perfect texture combo makes every bite irresistible.
Grilled Zucchini Ingredients
- Parmesan Cheese: I originally listed it as optional, but you all loved it, so now it’s officially part of the recipe! It adds the perfect savory boost.
- Give it a Kick: The black pepper adds a hint of heat, BUT… If you want even more heat, add in some red pepper flakes!
How to Make Grilled Zucchini
Grilled zucchini is a simple side dish that delivers big flavor with minimal effort. It’s fresh, tasty, and incredibly versatile. Plus, it goes so well with any grilled chicken or steak, any night of the week.
- Slice: Wash, dry, and slice the zucchini into ½-inch thick pieces.
- Combine: In a large bowl, combine the sliced zucchini, olive oil, garlic powder, grated parmesan, salt, and black pepper.
- Stir: Gently stir together until the zucchini is coated well in the oil, cheese, and seasonings.
- Grill: Preheat the grill or grill pan over medium heat, then clean the grill grates and grease with olive oil. Once the grill is hot, add the zucchini and cook until grill marks are achieved, about 4 to 5 minutes. Flip and cook until the zucchini is tender, about 3 to 4 minutes. Garnish with chopped parsley, and enjoy!
Enjoying Leftovers
- In the Refrigerator: Once the grilled zucchini has cooled, store it in an airtight container. It will keep in the fridge for 3-4 days!
- To Reheat: The BEST way to reheat leftover grilled zucchini is in the air fryer! Heat for 3 minutes in the air fryer at 375ºF. You can also reheat leftovers in the microwave for 1-2 minutes.
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Wash, dry, and slice 1 pound zucchini into ½-inch thick pieces.
In a large bowl, combine the sliced zucchini, 1 tablespoon olive oil, ¼ teaspoon garlic powder, ¼ cup grated parmesan, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Gently stir together until the zucchini is coated well in the oil and seasonings.
Preheat the grill or grill pan over medium heat. Clean the grill grates and grease with olive oil. Once the grill is hot, add and the zucchini and cook until grill marks are achieved, about 4 to 5 minutes. Flip and grill until the zucchini is tender, about 3 to 4 minutes. Transfer zucchini to a serving dish, garnish with 1 tablespoon chopped parsley, and enjoy!
Storage & Reheating: Store cooled grilled zucchini in an airtight container in the fridge for 3–4 days. Reheat in the air fryer at 375ºF for 3 minutes, or microwave for 1–2 minutes.
Calories: 52kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 176mgPotassium: 211mgFiber: 1gSugar: 2gVitamin A: 244IUVitamin C: 14mgCalcium: 50mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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