Grilled zucchini is like the unsung hero of summer barbecues—often overshadowed by the flashier, smokier meats. But there’s something just so satisfying about those perfect grill marks and that subtle char. I mean, who knew that such a humble veggie could transform into this delightful, almost addictive side dish? Plus, it’s a breeze to prepare, even if you’re juggling a dozen other things for the cookout.
Steps
- Preheat your grill or grill pan to medium heat, ensuring it’s ready for the zucchini. This will ensure even cooking and the right amount of char.
- Slice the zucchini lengthwise into 1/4-inch-thick planks, maximizing the surface area for seasoning. Place the slices on a large plate or tray.
- Drizzle the zucchini with extra-virgin olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything together to ensure the zucchini is evenly coated with the seasonings.
- Place the zucchini planks cut side down on the hot grill. Cook for 1 to 3 minutes per side, allowing char marks to form, and ensuring the zucchini is tender but not too soft.
- Remove the zucchini from the grill once cooked, and immediately squeeze lemon juice over it. Garnish with chopped fresh parsley or basil, adjust seasoning if needed, and serve.
Ingredients
- 2 medium zucchini, sliced lengthwise into ¼-inch-thick planks
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon garlic powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for squeezing
- Chopped fresh parsley or basil leaves, for garnishing
FAQ
- How should I prepare zucchini for grilling?
- It’s best to slice zucchini into 1/4-inch-thick planks for grilling. This thickness allows for ample surface area to season and char, enhancing its flavor.
- What is the ideal grilling method for zucchini?
- Preheat your grill or grill pan to medium heat. Prepare the zucchini by coating it with olive oil, garlic powder, salt, and pepper. Grill the zucchini planks on each side until char marks appear and the zucchini is tender but still firm.
- Can I store leftover grilled zucchini, and how should I use it?
- Yes, leftover grilled zucchini can be stored in an airtight container in the fridge for up to 3 days. You can add it to omelettes, veggie frittatas, sandwiches, or salads for a quick and easy meal addition.
- What are some variations for seasoning grilled zucchini?
- Besides lemon and fresh herbs, you can add red pepper flakes for heat, drizzle with balsamic vinegar reduction, top with pesto, sprinkle with feta or Parmesan cheese, or toss with Italian seasoning if fresh herbs aren’t available.
- What are some other zucchini recipes to try?
- If you enjoy grilled zucchini, you might also like roasted zucchini, baked zucchini chips, zucchini fritters, stuffed zucchini boats, zucchini salad, zucchini noodles, or any of the 35 best zucchini recipes.
Tips
- Choose the Right Zucchini: Opt for small to medium-sized zucchini as they tend to have a sweeter taste and firmer texture, which is ideal for grilling.
- Cut for Maximum Flavor: Slice zucchini into 1/4-inch-thick planks to increase the surface area for seasoning and charring, enhancing the overall flavor.
- Avoid Overcooking: Grill zucchini until it is slightly charred and tender, but still firm enough to retain some bite to prevent it from becoming mushy.
- Experiment with Seasonings: Besides using lemon and fresh herbs, try adding red pepper flakes for heat, a balsamic vinegar reduction for sweetness, or sprinkle with feta or Parmesan cheese for added flavor.
Equipment
- Grill or Grill Pan – For cooking the zucchini with grill marks.
