Simple Grilled Zucchini Squash
Fork-tender with that beautiful char only grilling can give you, this zucchini recipe is a must-have for summer cookouts. The customizable seasonings add flavor, just enough oil for a moist, delicate texture that pairs well with any main dish.
Everyone already knows summer is my favorite season. Although these intense heat waves are giving me cause to change my mind. Just another reason to take dinner to the grill instead of heating up the house with the stove.
Recently, I hit the jackpot with fresh summer zucchini going on sale. We were already planning on grilling steak, so why not take advantage of the fire? Besides, how much easier can it get than slicing them in half, adding some seasoning, and slapping them on the grill?
Plant-Based Goodness
Have you seen nutritionists really pushing the need for more plants in our diet? My first thought was, “I ain’t giving up meat!” But that wasn’t the idea. And I’m all for loading my plate with nutritious, delicious, and healthy vegetables. Plus, zucchini (or courgette, depending on where you live) is at the top of the list of good-for-you plants.
How to Grill Zucchini
Clean them, slice them in half lengthwise, season, and grill until tender. You could also slice them into thick slices and mix them with yellow squash.
Recipe Tips and Twists
- Cut the zucchini into thick slices lengthwise if they’re larger than you expected. Otherwise, halving them works fine.
- Zucchini cooks fast, so please don’t wander too far from the grill.
- Add chives, thyme, and dill to the herb mix for a flavor twist. You can also trade the lemon juice for balsamic vinegar.
- Rainy days are no problem. Cook them on a grill pan and make this recipe stovetop, or stick them under the broiler for a few minutes.
Make-Ahead and Leftover Makeovers
Take advantage of the grill by cooking up a double or triple batch. Chilled grilled summer squash goes great in soups and layered in pastitsio, veggie pizzas, and frittatas.
Cooked zucchini lasts refrigerated for 4-5 days or frozen for 3-4 months. And it’s good hot or cold.
What to Serve With Grilled Zucchini
For mains, BBQ chicken, grilled salmon, and steak work well. Or you could make an amazing Mediterranean mezzeh with hummus, tabouli or chickpea salad, tzatziki, and falafel with homemade pita.
More Easy Side Dish Recipes to Try
By Imma
Grilled Zucchini
Ingredients
- 2-3 medium zucchini
- 2 tablespoons (30ml) olive oil
- ½ teaspoon (3g) salt
- 1 teaspoon (3g) black pepper
- 2-3 cloves garlic, minced
- 1-2 tablespoons (2-4g) chopped basil
- 1 teaspoon (2g) dried oregano (fresh also works fine)
- ½ lemon, juiced
- ¼ cup (60g) freshly grated Parmesan cheese
- 1 teaspoon (1-2g) red pepper flakes (optional)
Instructions
- Clean the grill grates and oil them lightly to prevent sticking. Preheat a gas grill to 375-400°F (190-200℃) or medium-high, or if using charcoal, light the coals evenly and wait until they glow.
- Wash the squash under cold running water, and pat them dry.
- Place the zucchini on a cutting board, trim off the ends, and slice them in half lengthwise. Place them cut-side up on a large plate or tray. (If they're larger than normal, cut them into slices lengthwise for more even cooking.)
- Whisk the olive oil, salt, black pepper, garlic, basil, oregano, and lemon juice in a small bowl. Then brush the zucchini halves with the mixture, coating both sides.
- Place the zucchini on the grill and cook for 3-4 minutes per side, or until they're tender and have nice grill marks.
- Remove them from the grill, optionally garnish with Parmesan cheese and red pepper flakes (or a sprinkle of smoked paprika), and serve immediately.
Tips & Notes:
- Preheating the grill is essential if you want a gorgeous char with the grill marks.
- Feel free to use a grill basket or skewers if you’re worried about them falling through the grates.
- Please remember that the nutritional data is an approximation and can vary immensely based on the ingredients used.
Just made this under the broiler, and it was so good. Then I chopped them into chunks for my weekly meal prep. Thanks for the recipe.