Grilled Zucchini with Garlic, Lemon, and Herbs

Grilled zucchini is a quick, flavorful way to enjoy a bounty of summer squash. This guide walks you through selecting the best zucchini, simple seasoning options, and foolproof grill techniques so your zucchini comes out perfectly charred but not soggy.

Why You Should Grill Zucchini

Grilling zucchini brings out its natural sweetness while adding a hint of smokiness and attractive char marks. Compared with baking or air frying, the direct heat of a grill gives zucchini a slightly caramelized exterior with a pleasant, slightly firm bite. It’s an ideal method for summer when zucchini are in season and abundant.

This recipe is straightforward: a few medium zucchinis, a little oil, salt and pepper, and 10–12 minutes on a hot grill. Because grilling is fast, it preserves texture and flavor, making zucchini a great side for grilled meats, a tossed pasta addition, or a simple meal on its own.

How to Grill Zucchini

Choose the perfect zucchini

Peak zucchini season runs roughly from May through August. For grilling, choose medium-sized squash that feel firm and heavy for their size and show no soft spots or bruises. Smaller, tender zucchinis tend to be less watery and have fewer large seeds, which helps avoid a mushy result.

Slice the zucchini

Uniform pieces grill more evenly. Popular cuts include:

• Long strips, cut lengthwise (the method shown in the photos).
• Spears, for a heartier bite.
• Coins, ideal for quick grilling or skewers.

For the easiest grilling and attractive presentation, halve each zucchini lengthwise so the flat face gets golden and slightly charred.

Season the zucchini

Keep it simple with olive oil, salt and pepper, or use a seasoning blend to vary the flavor. Try Italian seasoning, taco-style spice, or a sprinkle of everything bagel seasoning. Apply oil first so the seasonings stick and to encourage browning.

• Olive oil, 1–2 tablespoons total for several zucchinis
• Salt and freshly ground black pepper to taste
• Optional: garlic powder, smoked paprika, dried herbs, or a light dusting of chili flakes

Grill the zucchini

Preheat the grill to medium-high, around 400ºF (200ºC). Place a piece of foil directly on the grill grate to make cleanup easier and to protect the zucchini from falling through.

Arrange zucchini halves or slices on the foil flat side down and cook for roughly 10–12 minutes total, turning every 3–4 minutes so both sides develop color. Remove the zucchini when you see clear char marks and the flesh is tender but not mushy.

Note: Exact cook time depends on slice thickness. Thinner coins will need less time, while thick spears may take a minute or two longer.

Ways to Use Leftover Grilled Zucchini

Grilled zucchini is versatile—use leftovers creatively:

• Chop and add to a garden veggie scramble or breakfast hash.
• Toss into pasta or a cold pasta salad.
• Scoop into hollowed zucchini boats and top with cheese or a savory filling.
• Add to salads, sandwiches, or grain bowls for smoky flavor.

Tips to Make the PERFECT Zucchini

Watch the water content

Zucchini can contain a lot of seeds and moisture, which leads to soggy results if not handled properly. If the center is very seedy, use a spoon to remove seeds before grilling. Thicker, less watery pieces hold up better on the grill.

Use a good oil

A light coating of olive oil adds flavor and promotes browning. Use enough oil to coat the surfaces but not so much that the zucchini becomes greasy. Any neutral oil with a moderate smoke point will work if you prefer.

Don’t overcook

Overcooking makes zucchini mushy. For immediate serving, grill 10–12 minutes until tender with some bite. If you’ll reheat or incorporate the zucchini into another dish, pull it from the grill slightly earlier—around 8–9 minutes—so it holds up better when reheated.

Serving Suggestions

Serve grilled zucchini as a side with grilled chicken, fish, or pork, or toss it into pasta and grain dishes. It pairs especially well with lemon, fresh herbs, feta or goat cheese, and a drizzle of balsamic or herb-infused oil. Try it alongside grilled chicken breasts, salmon burgers, or smoked chicken thighs.

If you’re doing meal prep, grilled zucchini stores well and can be added to many make-ahead lunches and dinners.

Storage

Allow grilled zucchini to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently to avoid turning the zucchini mushy—brief time in a skillet, on the grill, or in the oven works best.

Grilled Zucchini Recipe

Simple grilled zucchini that’s ready in about 20 minutes. Serves 4–6 as a side.

Ingredients

• 6 medium zucchinis, washed and dried
• 2 tablespoons olive oil
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground recommended)

Instructions

1. Preheat the grill to 400ºF (about medium-high). Lightly oil a sheet of foil and place it on the grill grate if desired.
2. Trim the ends from each zucchini and slice them lengthwise into halves (flat side) or cut into uniform strips, spears, or coins.
3. Brush or drizzle olive oil over each piece, then sprinkle with salt and pepper. Use any additional seasonings you like.
4. Place zucchini flat side down on the foil or directly on the grill grates. Close the lid and grill for about 10–12 minutes total, turning every 3–4 minutes, until both sides show char marks and the flesh is tender.
5. Remove from the grill and serve warm. If using in another dish, let cool slightly before chopping and adding to recipes.

Nutrition (per serving, approximate)

• Calories: 73 kcal
• Carbohydrates: 0 g
• Protein: 2 g
• Fat: 5 g
• Fiber: 2 g
• Sugar: 5 g

Nutrition information is an estimate and should be used as a guideline only.