Zucchini on the Grill
This grilled zucchini is an essential, epic side dish that will win over even the toughest zucchini critics - it might even upstage the main course! It transforms plain, humble zucchini into a bright yet simple, elevated, side laced with lemon, garlic and Italian seasonings. This grilled zucchini and squash is also fabulous to make for company because it’s vegan, gluten-free, low carb, keto and Whole30 friendly– win, win, win!
Servings 6 -8 servings
Ingredients
- 6 small to medium zucchini, ends trimmed off, cut into 1/3-inch wide planks
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice (1 lemon)
- zest of 1 lemon
- 3 cloves garlic, minced
- 1 tsp EACH dried parsley, dried basil
- 1 teaspoon kosher salt (or ½ tsp table salt)
- 1/2 teaspoon pepper
Instructions
- Whisk all of the ingredients together except the zucchini in a freezer size sealable bag. Add the zucchini and turn to coat. Marinate for 20 minutes at room temperature or up to 2 hours in the refrigerator if making ahead.
- Preheat a grill to 400-425 degrees F or an indoor grill pan to medium-high heat. Clean and grease the grill/pan.
- Let the marinate drip off of the zucchini (don't rub off) and add the zucchini to the grill in a single layer. Cook for 3-4 minutes per side or just until crisp-tender (don’t overcook!). Transfer to a serving platter and brush with some leftover marinade if desired. Best if served immediately (will soften as it cools).
Video
Notes
*See the recipe post for lots of recipe variation ideas and how to use leftovers.
How to store zucchini
- To Store: refrigerate grilled zucchini in an airtight storage container for up to 3 days in a single layer or with parchment in between the layers.
- To Reheat: line the zucchini in a single layer on a baking sheet and bake at 350 degrees F until warmed through, 5-10 minutes or rewarm at 20 second intervals in the microwave.
- Can I freeze zucchini? I do not recommend freezing grilled zucchini because it is 94% water and will become mushy once thawed.