Jump to Recipe Print Recipe
This grilled zucchini recipe is the perfect way to use up all that zucchini from your summer garden and still want to eat more!
There’s just something about barbecued food. And summer squashes are never a bad choice!
It seems like no matter what I put on the grill, I’m pretty much always guaranteed a tasty outcome. Even veggies! In fact, the grill is fast becoming my absolute favorite way to prepare almost any vegetable.
I love the smokey flavor that the grill imparts, and in this case, the zucchini can be cooked to any level of “doneness” and end up being rock-star-delicious! I prefer to cook mine a little less so that the zucchini maintains a slight bit of crunch. But you can also cook them long enough to turn them into something just shy of a tasty mush. It really is up to you!
Health Benefits Of Zucchini
Zucchini is marvelous stuff. Particularly off the grill! But delicious flavors aside, here are some more reasons to enjoy plenty of zucchini this season!
Is It Okay To Eat Raw Zucchini?
Absolutely!! Raw zucchini is highly nutritious and mild in flavor, so you can really develop other flavors in a recipe that includes this delicious vegetable.
- Low in calories
- High in vitamin A
- High in antioxidants
- It’s possible that zucchini aids in digestion
- It’s low in carbs
What Is The Best Way To Cut Zucchini For Grilling?
The best way is to cut them lengthwise. You can cut them as thick or thin as you want, but thicker pieces tend to hold up better on the grill. For most average-sized zucchini you get in the store, this will mean cutting the zucchini in half lengthwise and then cutting each half, in half again. So basically, cutting it into quarters.
Can I Cook This On A Stovetop?
You can! But you will need a grill pan that will put grill marks on your zucchini if that matters to you.
Simply cook it in a grill pan on the stovetop until the zucchini squash is tender, not mushy.
Should You Salt Zucchini Before Grilling It?
Yes and no. It’s not a requirement for it to turn out well, but it does tend to help your zucchini stay firmer and get crisper by pulling out a bit of the moisture.
How Do You Keep Zucchini From Getting Soggy When Roasting?
Aside from the above suggestion of making sure it’s salted, you shouldn’t have too much trouble with this if you are cooking it on a grill. The open grates will help the water evaporate quickly, so as long as you don’t cook it for too long, it shouldn’t get too soggy. That being said, if you are roasting these in the oven, you’ll want to use a wire rack that you set on top of a baking pan to allow the hot air to get all the way around the zucchini. Air flow is your best defense against soggy zucchini!
Recipe Variations
If you want to play with the flavors a bit, here are some suggestions:
- Basil
- Oregano
- Include a bit of fresh lemon zest with the spices.
- Garnish with fresh herbs
- Drizzle the grilled zucchini spears with a balsamic glaze or balsamic vinegar.
- Sprinkle fresh lemon juice over the top
- Sprinkle on some grated parmesan cheese at serving.
Recipe Tip For Grilled Zucchini
For crispier/crunchier zucchini, cook on higher heat for a shorter time. For a softer zucchini, cook on lower heat for a longer time.
About The Ingredients
Zucchini– cut into quarters or eighths, depending on the thickness of your zucchini.
Garlic powder – Or garlic granules. But not garlic salt.
Onion powder – Or onion granules.
Salt – I used pink Himalayan salt, but you can use whatever salt you normally cook with.
Ground black pepper
Oil – Keep smoke points in mind. Avocado oil and coconut oil both have higher smoke points which is better for grilling. Avoid olive oil.
How To Make Grilled Zucchini
Place all ingredients into a plastic bag, and gently shake until the zucchini is coated in the oil and spices
Place on grill and cook. (Much of the oil will be left behind in the bag. That’s okay. I just toss it out with the bag.)
When the zucchini is cooked to your liking, remove it from the grill and allow it to cool. These retain A LOT of heat. So cooling time is essential.
Recipe Supplies
Raw Zucchini Recipes
- Raw zucchini couscous recipe
- Mexican Zpaghetti
- Taco chicken zucchini pasta
More Grilled Vegetable Recipes
- Grilled Baby Carrots
Grilled Zucchini Recipe Card
Grilled Zucchini Recipe
A delicious way to use up all that zucchini and still want more!
No ratings yet
Print Pin Rate Add to Collection
Course: Side Dish, Vegetables
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 servings
Calories: 105kcal
Equipment
Grill
Ingredients
- 2 lb. zucchini (cut into quarters)
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- ¼ tsp. salt
- ½ tsp. ground black pepper
- ¼ cup oil
US Customary – Metric
Instructions
Place all ingredients into a plastic bag, and gently shake until the zucchini is coated in the oil and spices
Place on grill and cook. (Much of the oil will be left behind in the bag. That's okay. I just toss it out with the bag.)
When the zucchini is cooked to your liking, remove from the grill and allow to cool. These retain A LOT of heat. So cooling time is essential.
NOTE:For crispier/crunchier zucchini, cook on higher heat for a shorter time. For a softer zucchini, cook on lower heat for a longer time.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 376mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 21.2mg | Calcium: 37mg | Iron: 0.8mg
Recipe from the Gracious Pantry® website, originally published on 7/26/11.
