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Elevate your BBQ game with this easy, lemony grilled zucchini recipe. Perfectly charred and ready in just over 10 minutes, this versatile veggie might just be the surprise star of your next backyard bash!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Grill
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Grilled Zucchini You’ll Want to Make All Summer Long
I was obsessed with my Air Fryer Zucchini with Parmesan all spring, but as the weather continues to warm, I’ve been trying to use my grill as much as possible. From steaks to burgers to this lemony grilled zucchini, it’s a great way to get everyone outside! This quick, easy, absolutely irresistible summer side is bursting with bright, zesty flavor from fresh lemon juice and a smoky char from the grill. It’s the ultimate summer veggie. Tender, but never mushy, you can whip these bad boys up in less than 15 minutes.
Every time summer BBQ season rolls around, I get super fired up about making these grilled zucchini. So what’s the delay? Fire up the grill and get to cooking! Your taste buds will thank you for it. Here’s why I’m obsessed:
- No fuss. With practically zero prep, three ingredients (seasonings aside), and just 6 minutes on the grill, this satisfying side is incredibly easy to throw together. It’s an ideal choice for busy weeknights or a casual summer gathering.
- Bright and fresh flavor. The addition of lemon juice brings a zesty, refreshing tang that perfectly complements the smoky sweetness of the grilled zucchini.
- Highly customizable. This dish is a blank canvas for flavors. Swap the lemon for balsamic, sprinkle with parmesan, or experiment with different herbs and spices to make it your own. Check out the section below titled “Tips and Variation Ideas” for inspo.
What You’ll Need
Made from just a few simple ingredients, this zucchini dish is a low-maintenance chef’s dream. Here’s what you’ll need (check out the recipe card below for precise measurements):
- Zucchini – I find that small/medium zucchini have the best flavor and texture. Try to pick ones that are about the same size for even cooking.
- Olive oil – Pick out a young, extra virgin olive oil for the best flavor.
- Lemon juice – I highly recommend using lemon juice squeezed from the fruit. The flavor is so much better than the bottled alternative.
- Seasoning – Kosher salt, coarse black pepper, garlic powder, and red pepper flakes (optional). I like kosher salt because it distributes more evenly than others, although table salt will work in a pinch. Just reduce the amount by ½ teaspoon.
- Fresh parsley – The parsley is optional. I love the bright pop of color and flavor it contributes, though. Fresh dill, thyme, or oregano would also work.
How to Grill Zucchini Perfectly Every Time
Here’s a quick look at how to make this zesty grilled zucchini. Be sure to scroll to the recipe card below for more thorough instructions.
- Preheat. Preheat your grill to high heat (425°F).
- Season. Toss together the zucchini, olive oil, lemon juice, and seasonings.
- Grill. Brush the grates of your grill with oil and arrange the zucchini over the grates, cut side down. Shut the lid and grill for 6 minutes, flipping halfway through.
- Finishing touches. Transfer the zucchini to a plate and garnish with parsley and an extra squeeze of lemon.
Tips and Variation Ideas
Take note of these simple tips and tricks to achieve the best results possible (I tacked on some fun recipe variations, too!):
- Even slices. When slicing your zucchini, aim to make your pieces as close to the same size as possible. This will help ensure even cooking.
- Preheat that grill. Get that grill nice and hot before throwing the zucchini on. This veggie cooks super quick, and in order to get that char you’re looking for without overcooking, you need to start with a hot grill.
- Don’t overcook. Leaving the zucchini on the grill for too long (even by 30-60 seconds) can result in soggy veggies. So set a timer!
- Balsamic pizzaz. I will sometimes swap the lemon juice out for balsamic vinegar. The balsamic adds a rich, slightly sweet tang that’s irresistible.
- Make it cheesy. If you want to add extra oomph to these grilled veggies, sprinkle some freshly grated Parmesan or crumbled feta over them just before serving.
- Have fun with fresh herbs. Fresh parsley is great, but chopped fresh dill or oregano would be awesome, too. So would thyme! Pick one, or pick a couple to mix and match!
Storing and Reheating Extras
- Refrigerator. If you find yourself with leftover grilled zucchini, seal it in an airtight container and store it in the fridge for up to 3 days.
- To reheat. Wrap the leftover zucchini in aluminum foil and pop it in the oven at 350°F for 10 minutes or until heated through. You can also arrange the zucchini in a single layer on a plate and microwave it in 30-second intervals until warm.
I don’t recommend freezing these. The texture won’t be the same upon thawing.
Make it a Meal
As satisfying as these grilled veggies are as is, they love company. Here are a few of my favorite ways to serve them:
- With a grilled main. You’ve already got the grill going. Why not cook your whole meal right there? Whip up some Balsamic Marinated Flank Steak, my Cilantro Lime Chicken, or even these amazing Greek Burgers for a meal to remember.
- Make it saucy. I love drizzling these zucchini slices with a good sauce. My Peruvian Aji Sauce would be awesome. So would the hollandaise from this recipe for Roasted Asparagus with Hollandaise.
- Other backyard BBQ sides. If you don’t want your zucchini to feel lonely on the side dish section of the potluck table, keep it company with this Bacon Ranch Potato Salad, my Mexican Street Corn, or this Creamy Mustard Coleslaw.
More Ways to Use Zucchini
Got some zucchini in the garden you’re dying to put to good use? Here are a few more ideas to get you going:
Lemony Grilled Zucchini
Ingredients
- 4 small to medium zucchini , washed and cut in half horizontally
- 2 tablespoons olive oil
- juice of ½ a lemon
- 1 teaspoon kosher salt (see note)
- ¼ teaspoon coarse black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 teaspoon chopped parsley (optional, for garnish)
- additional lemon , for squeezing over finished zucchini (if desired)
Instructions
- Heat your grill to high heat.
- In a large mixing bowl, add the 4 small to medium zucchini and drizzle with 2 tablespoons olive oil and the juice of ½ a lemon. Toss to coat. Sprinkle with 1 teaspoon kosher salt, ¼ teaspoon coarse black pepper, ¼ teaspoon garlic powder, and ½ teaspoon red pepper flakes, then toss again to evenly coat.
- Once the grill reaches at least 425°F, open the grill and brush the grates with canola or vegetable oil. Place the zucchini on the grill cut side down. Shut the lid and grill for about 3 minutes.
- Flip the zucchini over and grill for an additional 3 minutes, or until tender.
- Remove from the grill and transfer to a serving plate. Garnish with 1 teaspoon chopped parsley and an extra squeeze of additional lemon, if desired.
Did you make this?
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