Ingredients & Substitutions
Here I explain the best ingredients for my grilled zucchini recipe, what each one does, and substitution options. For measurements, see the recipe card.
Zucchini – I try to get medium-sized ones for grilling, because they’re sweeter and more tender than larger zucchini, but not so small that slicing them lengthwise is difficult. But you can use any size you’ve got: 5-6 small zucchini, 3-4 medium ones, or 2-3 large ones. Olive Oil – Adds flavor, encourages browning and caramelization, and helps the spices stick to the veggies. Sometimes I use avocado oil instead. Dried Herbs – I used a combination of dried basil and dried oregano, but you could also use dried thyme or a seasoning mix (see my variations below). I don’t recommend fresh herbs here, because they will burn over the high heat, but if you want to try, triple the amount and soak them in water first. Seasonings – Garlic powder, sea salt, and black pepper.
How To Grill Zucchini
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Grill Zucchini?
I cut long 1/4-inch-thick slices, so I grill zucchini for just 2-3 minutes per side. The time has more to do with the thickness than the size of the squash. Also see my tips below.
Flavor Variations
I kept this grilled zucchini recipe super basic, but it’s easy to customize! Try these additions:
Long 1/4-inch-thick slices work best for grilling. This allows the vegetables to cook quickly and get tender by the time grill marks appear. Some grilled zucchini recipes call for thicker planks (1/2 inch thick) or just cut the squash in half, but I find these burn more easily by the time they get tender. Other shapes, such as spears or slices, tend to fall through the grill grates, unless you use a grill basket or foil packet. Don’t have a mandoline? I have and highly recommend this one. You can try slicing with a knife instead, but it’s challenging to get thin, even slices, and takes longer. Avoid moving the zucchini around. Just flip it once to let those grill marks do their thing. If you’ve got grill marks but the zucchini isn’t soft yet, shift it to indirect heat. This will keep it from burning. But don’t keep it on the grill too long, or it gets mushy. Weather not cooperating? You can make grilled zucchini using a grill pan on the stove instead.
Spicy – Toss 1/4 teaspoon of crushed red pepper flakes into your olive oil mix. If you’re feeling extra fiery, sprinkle more on top before serving. Lemon – Squeeze a tablespoon of lemon juice into the marinade, add a teaspoon of lemon zest, or both. Balsamic – Mix in a tablespoon of balsamic vinegar into your marinade, or drizzle some balsamic glaze over the grilled zucchini once it’s done. Italian Seasoning – Swap the individual herbs with 2 1/2 teaspoons of my Italian seasoning mix. Toppings – Try a sprinkle shredded or grated parmesan cheese, feta crumbles, pine nuts, or even tahini sauce or pesto. Grilled Squash And Zucchini – You can make my recipe with a combo of zucchini and yellow squash, too.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. If you have a lot of extra grilled zucchini, use it to make my zucchini lasagna! Meal prep: You can marinate the squash for up to 24 hours ahead. I just pop them in a large bowl in the fridge. Reheat: Warm in the oven, in short intervals in the microwave, or throw the zucchini on the grill again over indirect heat. Freeze: The texture of grilled zucchini tastes best fresh, but you can freeze it for up to 3 months. Freeze in a single layer on a parchment lined baking sheet, then transfer to a zip lock bag once it’s solid. If you’ve got raw zucchini to freeze, check my guide for how to freeze zucchini.
Serving Ideas
Grilled zucchini is the perfect easy side with my other grilling recipes! And since it cooks at medium-high heat, you can add it next to your protein if you have room:
Chicken – I usually throw zucchini on the grill with something simple, like grilled chicken thighs or grilled chicken breast. For a more unique meal, try my smoky and spicy peri peri chicken. Beef – You can’t go wrong pairing these grilled veggies with a grilled steak, a super juicy burger, or even chuck eye steak. Seafood – Flaky grilled salmon and shrimp skewers are my favorites this summer. Whip up some grilled lobster tail or tuna steaks if you want to get fancy. Lamb – The herby flavor in this grilled zucchini pairs perfectly with grilled lamb chops or kofta kebab.
More Easy Zucchini Recipes
You know I love zucchini season, so I’ve got no shortage of zucchini recipes. Try these next:
My Favorite Slicing Tool For This Recipe
This mandoline has quickly become my new fave (and I’ve tried a few!). I love that I don’t have to balance it on the counter, and it creates even slices in a flash. Please enter your first name for your account. Your saved recipe will also be sent to your email. That’s one of the reasons I love grilling in the summer. It’s quick and requires minimal effort between all the summer activities. And grilled zucchini is one of the fastest options! Is your summer schedule busier than other times of the year, or more relaxing?
