Grilled Zucchini

Article by Krissy Downey

Perfectly grilled zucchini is simple, but there’s more to it than just tossing it on the grill. It should have a slightly smoky taste, be tender but not mushy and the zucchini flavor should shine through it all. From cutting it to cooking and storing it, we’re sharing everything you need to know about how to grill zucchini. Our recipe is a simple, no-frills base that will set you up for all kinds of flavorful variations. We like a simple drizzle of freshly squeezed lemon juice, but a sprinkle of feta, a topping of fresh herbs or a spoonful of chili crisp are all welcome additions. Use our simple recipe to master the basics and expand from there.

Ingredients In Grilled Zucchini

• Extra-virgin olive oil: Oil is primarily used to prevent the zucchini from sticking to the grill, but there are some added benefits. The oil helps the salt and pepper adhere to the zucchini, and we choose olive oil because it also adds a rich depth of flavor. If you only have a neutral oil on hand, it’ll work too, but you’ll miss out on that subtle flavor addition.

• Kosher salt and freshly pepper: We keep it very simple when it comes to seasoning the zucchini. Salt and pepper don’t necessarily add any flavor; they help extract the natural zucchini flavor so that the vegetable is the star of the show.

• Lemon zest and juice: Like the salt and pepper, the citrusy notes of the lemon don’t take away from the zucchini flavor; they just help bring out the natural taste. The lemon is also the perfect base for any flavor additions you may cook.

• Zucchini: The main event! We like to choose a medium-sized zucchini, about 6 to 8 inches long. This size tends to be sweeter, more tender and less watery than the oversized ones. The skin should be shiny, smooth and a deep green color, and it should feel firm and slightly dense, not rubbery or squishy. If a zucchini has wrinkles, cuts or soft spots, it’s probably past its prime.

How to Make Grilled Zucchini like a Pro

• Cut the zucchini properly. We like to cut our zucchini into ½ inch planks for the perfect grill. More on that later.

• Minimize waste. You can leave the stem on the zucchini when you grill them, rather than trimming it off, but be aware that the stems of some varieties and larger zucchini can be tough.

• Don’t overcook it. You’ll notice we only cook the zucchini for about 3 minutes per side – trust us, that’s all it needs. Overcooked zucchini is mushy and less flavorful.

• Achieve perfect grill marks. The key to clear, even grill marks is to avoid moving the zucchini once it’s been placed on the grill. Patience is key.

• Add cook time if you’re using a grill pan. If you don’t have access to an outdoor grill, a grill pan works just as well. They just don’t get as hot as an outdoor grill, so double the cook time per side.

How to Mix Up Your Grilled Zucchini

• Go Mediterranean: Finish the zucchini with crumbled feta, fresh oregano and a drizzle of olive oil. Take it to the next level by serving it with hummus, tzatziki and toasted pita.

• Make zucchini Parmesan: After you flip it, top the zucchini with tomato sauce and grated Parmesan. Let the cheese toast during the last 2 to 4 minutes of cooking and top with chopped basil for a healthier parm.

• Try Asian-inspired: Top the zucchini with chili crisp and sesame seeds and serve it over steamed rice.

• Create an antipasto favorite: Wrap the zucchini in prosciutto before grilling and top the finished product with balsamic glaze.

How to Cut Zucchini for Grilling

We cut our zucchini into 1/2-inch planks for a few reasons. First, flat, wide planks maximize the surface area, making excellent contact with the grill grates, so you get those beautiful, charred lines that impart a smoky flavor. That thickness also allows them to cook through quickly without turning mushy or burning on the outside. We also think the planks hold their shape better than slices or rounds, making them easier to flip and handle on the grill.

How to Store and Reheat Grilled Zucchini

Store the zucchini in an airtight container in the refrigerator for up to three days. You can reheat them in the microwave, but it may result in a mushier texture. To maintain as much structure as possible, heat a tablespoon of olive oil in a skillet over the stove on medium-high heat. Add the zucchini and quickly reheat without letting it wilt down too much.

What to Serve with Grilled Zucchini

Whether you’re keeping it simple or mixing up your grilled zucchini, there are so many wonderful dishes to accompany this classic side dish. No matter what variations you make, grilled chicken is always an excellent pairing. We also like grilled zucchini as a healthier alternative to french fries next to a cheeseburger or a simple addition to perfectly grilled steaks. We also like to serve it in a rice bowl or cut up in classic lemon pasta.