This grilled zucchini is bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy side dish that’s quick to make and always gets rave reviews!
When the warmer months roll around, I find myself eating zucchini and other summer squash on a regular basis. Zucchini is inexpensive, widely available and healthy too! My favorite way to eat zucchini is in this grilled zucchini recipe. It’s so simple with ingredients you probably already have on hand, yet it tastes so delicious!
How do you make grilled zucchini?
The first step in this recipe is to prepare your marinade, which is a blend of olive oil, fresh lemon juice, dried herbs, garlic and seasonings. You’ll want to let your zucchini soak up the marinade for at least 20 minutes, but it’s better if you have the time to let it sit for at least 2 hours. After the zucchini has marinated, it goes onto the grill – I use my charcoal grill, or if it’s not grilling weather, I opt for for my indoor grill pan on the stove.
Tips for grilled zucchini
- I like to use small zucchini that I’ve cut into quarters. Cooking with larger pieces of zucchini helps to prevent it from getting mushy on the grill. If you prefer to slice your zucchini you can, just make sure the slices are at least 1/2 inch thick.
- I use dried Italian seasoning in my marinade, which is widely available in the spice aisle of most grocery stores. If you don’t have Italian seasoning, you can use equal parts of dried parsley, oregano and basil.
- Fresh lemon juice is best here, do not use the kind in a bottle.
- I like to garnish my grilled zucchini with fresh herbs such as chopped parsley. If you don’t have parsley on hand, other great options are fresh dill, basil or chives.
Ways to Use Grilled Zucchini
You can eat grilled zucchini as-is as a side dish, but I often make extra grilled zucchini to use in other recipes during the week.
- Pasta: This zucchini recipe is the perfect addition to fettuccine alfredo.
- Salad: Coarsely chop your zucchini and add it to a green salad.
- Sandwiches: Layer grilled zucchini with roasted peppers, fresh mozzarella and pesto for an amazing sandwich.
- Pizza: Chop your zucchini and add it on top of a frozen cheese pizza.
Is zucchini healthy?
Zucchini is full of vitamins and minerals including folate, riboflavin, Vitamin C and manganese. Zucchini is low in calories and high in fiber. Zucchini is full of antioxidants and anti inflammatory compounds, so it’s a great way to enjoy your veggies and stay healthy at the same time.
Once you try this grilled zucchini, you’ll find yourself eating it all summer long!
More veggie side dishes
- Glazed Carrots
- Bacon Wrapped Asparagus
- Broccoli with Cheese Sauce
- Garlic Butter Mushrooms
- Bacon Roasted Brussels Sprouts
- 1 pound small zucchini ends trimmed off, then cut into quarters lengthwise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 2 tablespoons fresh parsley leaves chopped
- lemon wedges for serving optional
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the zucchini to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- Preheat a grill or grill pan to medium high heat.
- Add the zucchini to the grill in a single layer. Cook for 3-4 minutes per side or until tender and browned. Season with additional salt and pepper if desired.
- Remove zucchini from the grill and place on a serving plate. Sprinkle with parsley and serve with lemon wedges if desired.