Grilled Zucchini with lemon and parmesan is the perfect, tasty BBQ side dish recipe! Fresh, delicious and so simple to make.
Looking to add some color to your cookout? Try this easy, and delicious, Grilled Zucchini recipe!
It's so simple, but full of great taste from Italian herbs, lemon juice, and parmesan cheese.
Summer is here and that means a plethora of fresh vegetables including zucchini!
Zucchini (courgettes) are a staple in the warmer months because they are so versatile and grow very easily.
You can grill zucchini outside on the barbecue, or indoors on a griddle pan.
Not only does grilling cook zucchini quickly so it doesn't go soggy, but it also adds a lovely smoky flavor that is perfect for summer BBQs.
Plus, grilling zucchini is much easier than you think!
Simply season slices (long or round) and place onto a hot grill or grill pan. Flip until charred on the outside and tender on the inside. You'll have the best summer side dish for any meal in just minutes!
Why You'll Love This Recipe
Grilled zucchini is a great way to use up the abundance of summer zucchini and squash.
You can season or flavor it any way you enjoy.
Cooking zucchini on the grill takes just a few minutes on each side.
You can make them on an outdoor grill or inside on a grill pan.
- Zucchini - Aka courgette. Whether it's fresh from the garden or from the farmer's market, this vegetable will grill up perfectly and hold together.
- Cooking Oil - Used to get a crispy char on the outside of the vegetable.
- Italian Seasoning - Gives the zucchini a bold herb flavor.
- Seasonings - A mix of salt, pepper, and garlic powder enhance the overall flavor of the zucchini.
- Lemon Juice - Adds brightness, acidity, and fresh citrus flavor.
- Parmesan Cheese - Gives the grilled zucchini a salty layer of taste.
- Chopped Fresh Parsley - Used for garnish, chopped parsley gives the zucchini a garden-fresh taste and pop of green color.
Please see the recipe card below for quantities.
How to cook zucchini on the grill
Wondering how to make this Grilled Zucchini recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Heat up the grill: Heat a griddle pan until hot or an outdoor grill over medium-high heat (about 400F).
Prepare the zucchini: Wash the zucchini to remove any dirt and impurities. Cut the stems off each side, then cut the zucchini lengthways (or into rounds) ¼-inch thick.
Season the zucchini: Mix the oil with Italian seasoning and garlic powder. Brush the zucchini with seasoned oil.
Grill the zucchini: Place the seasoned zucchini rounds onto the hot grill and cook for a few minutes on each side or until they begin to char and soften.
Garnish and serve: Serve with a drizzle of lemon juice, a sprinkling of parmesan, and season to taste with salt and pepper.
When picking zucchini to grill, you want to make sure they are all roughly the same size. Large zucchini tend to have more water and may become soggy on the grill.
When chopping, cut everything the same size to ensure everything cooks evenly and at the same time.
Use a cooking oil with a high smoke point such as avocado oil or canola oil to prevent the zucchini from sticking to the grill and burning.
If you're using an outdoor grill, make sure to oil the grates before cooking to prevent sticking.
The zucchini is cooked when it's tender on the inside and slightly charred on the outside.
Find out how to grill perfectly.
Drizzle with Chili Garlic Oil for a spicy garlic kick.
Add some to a Roasted Vegetable Sandwich.
For a kick of heat, add a pinch of red pepper flakes to the seasoning mix.
For a cheesy grilled zucchini, top with shredded mozzarella cheese or gruyere cheese during the last few minutes of cooking.
Make it vegetarian/vegan: Omit the Parmesan cheese and add a vegetarian cheese substitute. Try a sprinkle of Vegan Parmesan Cheese.
Use other dried herbs such as oregano, thyme, or basil in place of the Italian seasoning.
Instead of oil, use melted butter for a rich buttery flavor.
For a greater smoky taste, add a drop of liquid smoke or smoked paprika into the seasoning mix.
This dish is best served immediately, however, if you have leftovers they can be stored in an airtight container in the fridge for up to two days. Reheat them in a dry skillet over medium-high heat until warmed through.
Due to the high water content in zucchini, freezing is not recommended.
The key to grilled zucchini is to not overcook them. You want them to be slightly charred on the outside and tender on the inside. If you cook them for too long, they will become soggy.
I do not recommend grilling zucchini ahead of time as they will lose their crispness and become soggy. If you need to grill them in advance, I suggest grilling them for less time so they are still slightly firm. Then, reheat them on a dry skillet over medium-high heat until warmed through.
Yes, you can grill zucchini in foil however, they may not produce a charred taste or color. Place the zucchini on a piece of foil and brush with oil. Then, place the foil on the grill and cook for a few minutes on each side or until they begin to soften.
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- 1 ½ lbs zucchini
- 2 tablespoons oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 1 teaspoon lemon juice
- 2 tablespoons parmesan cheese vegetarian or vegan versions if required
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Heat a griddle pan or bbq grill until hot.
- Cut the zucchini lengthways (or into rounds) ¼-inch thick.
- Mix the oil with the Italian seasoning and garlic powder.
- Brush the zucchini with the oil.
- Place into the hot grill and cook for a few minutes on each side or until they begin to char and soften.
- Serve with a drizzle of lemon juice, sprinkling of parmesan and season to taste with salt and pepper.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.