Grilled zucchini is a quick, healthy side dish ready in 15 minutes. Learn how to grill zucchini so it’s perfectly tender and never soggy.

Zucchini turns into one of the best side dishes of summer with just a few minutes on the grill. A light coating of olive oil and simple seasoning is all it takes to get tender, lightly charred zucchini with great grill marks and no soggy or mushy texture in sight. It’s ready in 15 minutes and goes with pretty much anything else coming off the grill

 

Zucchini is one of my favorite summer vegetables to cook with. I love baking with it in things like Chocolate Chip Zucchini Bread, but tossing it on the grill might be my favorite way to use it. It has a mild flavor, so it takes on whatever seasoning you give it, and it cooks fast enough to throw on alongside whatever main dish is already on the grill.

Ingredients You’ll Need

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• Zucchini – Look for medium zucchini that feel firm and heavy for their size. Very large zucchini tend to be more watery and seedy inside, which can make them soggy on the grill.
• Olive oil – Coats the zucchini so it doesn’t dry out and helps it release easily from the grill grates.
• Garlic powder, salt, and pepper – A simple base seasoning. Swap in Italian seasoning, lemon pepper, or your favorite spice blend if you want to change things up.

How To Grill Zucchini

1. Slice the zucchini. Cut into 1/4 to 1/2 inch thick rounds, or slice lengthwise into planks or spears. Thicker cuts hold up best on the grill and are less likely to turn mushy.
2. Season. Toss the zucchini in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Grill. Preheat the grill to medium-high heat and place the zucchini directly on the grates. Cook for 4-5 minutes per side, until you see good grill marks and the zucchini is tender but still has a little bite.
4. Serve. Remove from the grill and serve immediately while it’s hot.

Tips To Grilling Zucchini Without It Getting Soggy

Zucchini is mostly water, so a few small things make a big difference in how it turns out:

• Oil the zucchini, not just the grates. A light coating on the zucchini itself helps it release cleanly and keeps it from sticking.
• Cut it thick. Rounds or planks at least 1/4 inch thick hold their shape better than thin slices, which tend to steam and go limp.
• Use medium zucchini. Smaller to medium zucchini have less water and fewer seeds than oversized ones.
• Keep the heat up. Cooking over medium-high to high heat sears the outside quickly instead of slowly steaming the zucchini through.
• Don’t overcrowd the grill. Give each piece room so steam can escape instead of getting trapped underneath.

Ways To Use Zucchini

There are plenty of ways to enjoy zucchini once it’s off the grill, beyond eating it as-is:

1. Add it to pasta dishes, like Balsamic Pasta with Chicken Sausage & Veggies.
2. Pile it onto a sandwich or panini with other grilled vegetables.
3. Toss it into a green salad or a summer salad with corn and tomatoes.
4. Serve it with hummus or another dip as a snack or appetizer.
5. Chop it up for quesadillas – a great way to sneak more veggies into a kid-friendly dinner.

Storage & Reheating

Grilled zucchini is best fresh off the grill, but leftovers store well too.

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Reheat: Warm in a skillet over medium heat for a couple of minutes, or in a 350°F oven until heated through. The microwave works in a pinch, but the zucchini will be softer.
• Cold leftovers: Grilled zucchini is also great served cold, tossed into a salad or grain bowl.

Looking for More Summer Dinner Recipes

• Grilled Flank Steak
• Grilled Chicken Drumsticks
• Yogurt Marinated Grilled Chicken
• Best Turkey Burgers
• Grilled Pork Tenderloin