Grilled Zucchini with Parmesan and Herbs – WellPlated.com


All hail zucchini, summer’s most prolific produce! This Grilled Zucchini is the latest, greatest means to use its bounty—and land yourself a stellar fast and healthy side dish in the process.

simple grilled zucchini on a plate

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A sucker for a good deal, I never fail to overbuy on zucchini in the summer when the farmers at our local market are all but giving it away, and my green thumb friends are desperately looking to share their wealth.

Since one cannot live on Healthy Zucchini Muffins and Zucchini Cookies alone (SIGH), I’ve taken to using zucchini to make all manner of side dishes.

When we’re staying inside for dinner, oven and stovetop recipes like Roasted Zucchini, Sauteed Zucchini, or Zucchini Fries fit the bill.

crispy grilled zucchini

In these precious days of summer, however, I’ve been trying to get outside and grill as much as possible.

Grilled zucchini is mild and versatile. Cook it alongside Grilled Pork Tenderloin or Grilled Chicken Kabobs, or make it a hearty vegetarian evening with a Grilled Portobello Mushroom Burger.

If it’s summertime and you are cooking, chances are grilled zucchini is a spot-on match!

grilled zucchini with Parmesan on a plate

How to Grill Zucchini

Grilled is one of the healthiest ways to eat zucchini, because the grill imparts big-time flavor without the need for extra fat.

However, all grilled zucchini is not created equal.

If you’ve been a victim of soggy, mushy zucchini, you know what I’m talking about.

To grill zucchini without it getting soggy, you need to do two things:

  1. Cut the zucchini appropriately. I recommend quartering the zucchini lengthwise into batons (more below).
  2. Grill over medium high heat (about 400 to 450 degrees F). This is hot enough to crisp the outside, but not SO hot that the zucchini burns before the inside can become tender.
crispy grilled zucchini with Parmesan

How to Cut Zucchini for Grilling

There are two popular ways to cut up zucchini for grilling: into long planks or into batons.

I prefer to cut the zucchini into batons. Batons hold their texture and are easy to turn so that they do not slip into the grates.

To cut up zucchini for grilling:

  • Wash the zucchini and trim off the ends (no need to peel).
  • Cut it in half lengthwise.
  • Place the cut sides down flat on the cutting board and cut it lengthwise in half again to create four zucchini “sticks” or batons.
  • Season as desired and throw on the grill!

The Ingredients

  • Zucchini. The star of the show! Zucchini is high in vitamins A and C and potassium.

Market Swap

You can follow this same recipe to make grilled yellow squash, or try a mix.

  • Olive Oil. Coating the outside of vegetables you prepare for grilling ensures they caramelize but do not burn. Zucchini needs very little, just 1 tablespoon for 4 medium zucchini.
  • Kosher Salt + Pepper. Seasoning is key to great-tasting grilled veggies. Season vegetables both before you grill them and after, to taste.
  • Italian Seasoning. While optional—simple grilled zucchini tastes great with just salt and pepper—I love to add a little Italian seasoning for some flair. Feel free to swap in another dried herb or seasoning blend you prefer.
seasoned grilled zucchini without foil on a plate

Substitution Tip!

If you use a seasoning blend that contains salt to season your vegetables, be sure to reduce or even eliminate the amount of kosher salt you add. You may not need any at any additional salt at all. Once they are grilled, taste and adjust as needed.

  • Parmesan. This nutty, umami addition is optional, but once you try Grilled Zucchini with Parmesan, it’s hard to go back! A sprinkle of cheese also tends to make grilled vegetables more appealing to kids and picky eaters.
  • Lemon Juice. The hit of acid that brightens up cooked vegetables and makes them taste far more complicated than they really are (it’s why I love adding lemon to my Grilled Asparagus).

Substitution Tip!

For a different spin, try balsamic grilled zucchini by swapping the lemon juice for a light drizzle of good quality balsamic vinegar or balsamic glaze.

The Directions

  1. Preheat the grill (or for pan grilled zucchini, heat a cast iron grill pan on your stove over medium high).
easy sliced zucchini
  1. Trim off the ends of each zucchini and cut it lengthwise into quarters.
zucchini with seasoning on a pan
  1. Drizzle with olive oil and sprinkle the seasoning.
zucchini on a grill without foil
  1. Grill for about 4 minutes, until clear grill marks appear, then flip and grill for about 5 additional minutes. Enjoy!

Skip the Foil

As long as you cut the zucchini into batons, you do not need to grill zucchini in foil.

  • It is easy to turn the zucchini without the spears falling through the grates.
  • Unlike Grilled Salmon in Foil, you do not need to insulate the zucchini to keep it from drying out.
  • Zucchini has a high water content, so unlike harder, starchy vegetables like Grilled Potatoes, you do not need to use a foil packet to trap moisture and create steam in order to tenderize it.

In fact, skipping the foil is more likely to result in crispy grilled zucchini, because it gives the water a chance to cook out.

Storage Tips

  • To Store. Refrigerate grilled zucchini in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
  • To Freeze. I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed. However, you can freeze uncut zucchini if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Grilled Zucchini

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Recommended Tools to Make this Recipe

  • Tongs. I appreciated the locking feature for staying organized in a drawer.
  • Measuring Spoons. Similarly, I love the magnetic feature in these because it helps them stay bundled together in my kitchen drawer

My Favorite Chef Knife

With exceptionally solid steel and an ergonomic handle, this Zwilling chopping knife gets used every day in my house without a drop in performance.

simple grilled zucchini on a plate

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Save this easy zucchini recipe for the next time you need a fast, healthy side dish, or for when you feel overwhelmed with your zucchini haul.

For us most summer nights, it’s a mix of both.

Hence, we eat a lot of grilled zucchini around here. I’m not tired of it yet, and I don’t think you will grow weary either!

  • 4 medium zucchini about 8 ounces each
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Juice of 1/2 small lemon
  • 2 tablespoons freshly grated Parmesan cheese

  • To Store. Refrigerate grilled zucchini in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
  • To Freeze. I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed. However, you can freeze uncut zucchini if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1of 4Calories: 77kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgPotassium: 524mgFiber: 2gSugar: 5gVitamin A: 423IUVitamin C: 35mgCalcium: 69mgIron: 1mg

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Grilling veggies is a way to add pizzaz to a side dish! Here are some of my other favorite grilled vegetables:

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