Grilled Zucchini Recipe – American Special
The Grilled Zucchini recipe offers a fast and tasty way to turn fresh zucchini into a savory, smoky side dish. Thick zucchini strips are brushed with extra virgin olive oil, seasoned with garlic powder, black pepper, and sea salt, then grilled over medium heat until crisp-tender with beautiful char marks. A squeeze of fresh lemon juice brightens the flavor and chopped parsley adds a pop of herbal freshness. Perfect as an appetizer, side dish, or light vegetable accompaniment for barbecues, weeknight meals, or outdoor dinners.
- Prep Time4 min
- Cook Time6 min
- Total Time10 min
Grilled Zucchini Recipe Ingredients
- 4 small to medium zucchini
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of fine sea salt, or more to taste
- 1/2 teaspoon of freshly cracked black pepper, or to taste
- 1/2 teaspoon of garlic powder
- 1 lemon, cut into wedges
- 1 tablespoon of finely chopped parsley for garnish (optional)
How to make Grilled Zucchini Recipe :
Preheat the grill to medium heat. Using a knife, remove the stem ends of the zucchini and slice lengthwise into strips about 1/2 inch thick. For smaller zucchinis, cut into three strips; for medium ones, cut into four strips, ensuring even thickness for consistent cooking.
Place the zucchini on a rimmed baking sheet and drizzle with olive oil, then sprinkle with the seasonings. Toss the zucchini with your hands to coat evenly in oil and seasonings.
Arrange the zucchini on the preheated grill grates, cover, and grill for about 2 minutes until grill marks appear. Flip the zucchini and grill for another 2 to 3 minutes, covered, or until they are crisp-tender and cooked to your liking. Avoid overcooking to prevent them from becoming mushy.
Transfer the grilled zucchini to a serving platter as they come off the grill and squeeze fresh lemon juice over the top. Serve optionally garnished with parsley and additional lemon wedges on the side for those who enjoy extra lemon flavor.
Recipe Notes:
Slice zucchini evenly (½-inch thickness) so pieces cook uniformly and achieve consistent char marks.
Preheat grill to medium heat to ensure zucchini caramelizes without burning.
Coat zucchini well with olive oil so it doesn’t stick and to promote crisp edges.
Season with garlic powder, fine sea salt, and freshly cracked black pepper to build flavor.
Grill zucchini for about 2-3 minutes per side—just until crisp-tender; avoid overcooking to keep texture.
Squeeze fresh lemon juice over zucchini immediately after grilling to lift brightness.
Garnish with chopped parsley for color and herbal nuance.
Serve hot straight from grill to preserve contrast between smoky char and tender interior.
