Grilled Zucchini Recipe
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.
Servings: 6 servings
Calories: 178kcal
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.
Nutrition
Calories: 178kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 498mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 617IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 1mg