I make this Grilled Zucchini Recipe whenever I need a simple side that goes with just about anything. The zucchini gets lightly smoky on the grill, then a lemony herb dressing and Parmesan bring everything together. It’s always an easy favorite.
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Why This Recipe Works
I love how this grilled zucchini turns a simple summer vegetable into an easy, flavorful side. It’s quick to make and works with just about any meal.
- Smoky Grilled Flavor: Smoked paprika, garlic, and onion give the zucchini plenty of savory flavor, while the grill adds those charred edges I love. I use a similar grilling method for my Grilled Zucchini And Squash.
- Tender With a Little Bite: Cutting the zucchini into ½-inch rounds helps it cook evenly without becoming too soft. A few minutes per side keeps the centers tender and slightly crisp.
- Fresh Lemon Herb Dressing: Lemon, Dijon, garlic, basil, and parsley make a bright dressing that balances the smoky zucchini. For another fresh way to enjoy zucchini, I love my Italian Shaved Zucchini Salad with Feta.
- Quick and Easy: The zucchini only needs about 3 to 4 minutes per side on the grill. I can have this side ready without spending much extra time at the grill.
- Versatile for Summer Meals: I serve it warm with Parmesan and basil, but the leftovers are just as good cold. They’re easy to add to salads, wraps, pasta salads, or grain bowls.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Zucchini – Medium zucchini are ideal for grilling because they cook quickly while keeping a slight bite. Cutting them into ½-inch rounds on the bias gives you plenty of surface area for those deep grill marks.
- Garlic Powder – Adds savory garlic flavor to the zucchini without the risk of fresh garlic burning on the grill.
- Smoked Paprika – Gives the grilled zucchini a warm, slightly smoky flavor that works especially well with the char from the grill.
- Onion Powder – Adds another layer of savory flavor and pairs nicely with the garlic and smoked paprika.
- Lemon Juice and Zest – Fresh lemon juice gives the dressing bright acidity, while the zest adds concentrated citrus flavor. Freshly squeezed lemon juice works best here.
- Dijon Mustard – Adds tang and helps the olive oil and lemon juice come together into a smooth dressing.
- Honey – A small amount balances the tart lemon and Dijon. Maple syrup can be used as a substitute.
- Parmesan – Freshly grated Parmesan adds a salty, nutty finish to the grilled zucchini. Pecorino Romano, feta, or goat cheese are great alternatives.
- Lemon Wedges – Serve them fresh or grill them alongside the zucchini for a juicy, lightly caramelized finish.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Slice the zucchini: Cut into ½-inch rounds on the bias and pat dry.
- Add the seasoning: Add olive oil, salt, garlic powder, smoked paprika, and onion powder.
- Toss: Mix until the zucchini is evenly coated.
- Grill: Preheat the grill to 400–450°F. Grill the zucchini for 3–4 minutes per side, until tender with deep grill marks.
- Make the dressing: Whisk together the olive oil, lemon juice, zest, Dijon, honey, garlic, parsley, basil, and salt.
- Serve: Drizzle the zucchini with dressing and top with Parmesan and basil. Serve with lemon wedges.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Vegetable Options: I like to add eggplant, asparagus, bell peppers, mushrooms, or red onion to the grill. You can use a mix based on what you have on hand.
- Cheese Swaps: I use Pecorino Romano when I want a saltier finish. You can also swap the Parmesan for crumbled feta or goat cheese.
- Add Halloumi: I like to grill slices of halloumi alongside the zucchini for a heartier dish. You can serve them together with plenty of lemon herb dressing.
What to Serve with Grilled Zucchini Recipe
Main Dishes
- We love serving grilled zucchini with Grilled Flank Steak With Corn And Peach Salsa or Grilled Salmon Kabobs for an easy summer dinner.
- Keep the grill going and pair it with Grilled Chicken And Pineapple Kabobs or Grilled Bruschetta Chicken for a fresh, family-style meal.
Side Dishes
- For a colorful spread, we like adding Garlic Parmesan Asparagus or Creamy Grilled Smashed Potato Salad alongside the zucchini.
- We can also round out the table with Easy Sautéed Broccolini With Garlic And Lemon or Mediterranean Roasted Vegetables for plenty of vegetables to share.
FAQs
Do I need to peel zucchini before grilling?
No, there’s no need to peel the zucchini. The skin helps the slices hold their shape on the grill and is perfectly good to eat.
Why is my grilled zucchini soggy?
Zucchini can become soggy when it’s overcooked because it naturally contains a lot of water. Pat the slices dry before seasoning and grill for just 3 to 4 minutes per side so they stay tender with a slight bite.
How do I keep zucchini from sticking to the grill?
Make sure the grill grates are clean and the zucchini is evenly coated with olive oil. Once the slices are on the grill, leave them alone until good grill marks form, which makes them easier to release and flip.
What temperature is best for grilling zucchini?
Medium-high heat, around 400 to 450°F, works best. The hot grill creates deep grill marks quickly without requiring you to cook the zucchini until it becomes too soft.
What can I use instead of Parmesan?
Pecorino Romano is a good choice for a similar salty finish. Crumbled feta or goat cheese also pairs well with the lemon, basil, and smoky zucchini.
How long does grilled zucchini keep?
Store leftover grilled zucchini in an airtight container in the refrigerator for up to 4 days. Enjoy it cold in salads and wraps, or gently reheat it in a skillet or microwave, keeping in mind that reheating will soften the zucchini slightly.
More Recipes You’ll Enjoy
- Zucchini Fritters Recipe – This Zucchini Fritters Recipe is my favorite way to turn fresh zucchini into something crispy, savory, and totally irresistible. They’re simple, fast, and full of flavor. The crispy parmesan crust makes all the difference.
- Easy Baba Ganoush Recipe – My Easy Baba Ganoush Recipe (Keto and Whole30) is made with roasted eggplant and simple, flavorful ingredients. It’s creamy, smoky, and rich!
- Prosciutto And Melon – Prosciutto and melon is a classic Italian pairing that’s always a hit! It’s ideal for warm summer evenings or sophisticated dinner parties.
- Creamy Parmesan Polenta Recipe – This Creamy Parmesan Polenta Recipe is an easy side dish made from pantry-staple ingredients. It pairs well with almost anything!
If you try this Grilled Zucchini recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Grilled Zucchini Recipe
Servings: 6 servings
I make this Grilled Zucchini Recipe whenever I need a simple side that goes with just about anything. The zucchini gets lightly smoky on the grill, then a lemony herb dressing and Parmesan bring everything together. It’s always an easy favorite.
Ingredients
For the Grilled Zucchini:
- 4 zucchini, medium, cut into ½-inch rounds on the bias
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
For the Lemon Herb Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, grated
- 2 tablespoons parsley, chopped
- 2 tablespoons basil, chopped
- pinch kosher salt
For Serving:
- ⅓ cup Parmesan, freshly grated
- basil leaves, fresh
- lemon wedges, optionally grilled with the zucchini
Instructions
- Preheat your grill to medium-high heat, about 400–450°F.
- Trim the ends off the zucchini, then cut each zucchini into ½-inch rounds on the bias.
- Pat the zucchini dry with paper towels.
- In a large bowl, toss the vegetables with the olive oil, kosher salt, garlic powder, smoked paprika, and onion powder until evenly coated.
- Clean the grill grates, then place the zucchini directly on the grill. You can also place the lemon wedges on the grill to bring out their juiciness.
- Grill the zucchini for 3–4 minutes per side, until tender with deep grill marks but still slightly crisp.
- Transfer the zucchini to a platter.
- Make the dressing by whisking together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, grated garlic, parsley, basil, and salt.
- Arrange the grilled vegetables on a serving platter.
- Drizzle the vegetables generously with the lemon herb dressing.
- Top the vegetables with Parmesan and extra basil.
- Serve the zucchini with fresh or grilled lemon wedges.
Notes
- Cut evenly. Keep the zucchini about ½ inch thick so the pieces cook at the same rate without becoming too soft.
- Pat the zucchini dry. Removing excess surface moisture helps the zucchini brown instead of steam on the grill.
- Oil the zucchini, not the grill. Tossing the slices directly with olive oil helps prevent sticking and gives the seasonings something to cling to.
- Preheat the grill well. Aim for 400 to 450°F so the zucchini develops deep grill marks quickly while keeping a slight bite.
- Don’t flip too soon. Leave the zucchini undisturbed for 3 to 4 minutes so grill marks can develop and the slices release more easily.
- Avoid overcooking. Pull the zucchini from the grill while it is tender but still slightly crisp in the center.
- Dress while warm. Drizzle the lemon herb dressing over the zucchini shortly after grilling so it picks up plenty of flavor.
- Grill the lemons. Place lemon wedges cut-side down on the grill for a lightly charred flavor before squeezing them over the zucchini.
- Make the dressing ahead. Whisk it together in advance and refrigerate until needed, then stir well before serving.
- Store leftovers properly. Refrigerate grilled zucchini in an airtight container for up to 4 days and serve it cold in salads, wraps, pasta salads, or grain bowls.
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