Fresh-grilled zucchini is a welcome side dish as it is mild and available all year long. Grilling your zucchini adds a little smoky flavor and the herb drizzle makes this side-dish taste extra special!
This recipe is not only simple and quick, but it capitalizes on seasonal produce and the lively flavor of fresh herbs. You can never go wrong with fresh ingredients.
What is Grilled Zucchini?
While not everyone cooks their zucchini this way I have to agree that most should try it. There’s just something about the combination of flavors from the smoke of the grill and the freshness of the herbs that pairs so perfectly with this light and refreshing veggie. Cooking your zucchini on a grill will become a summertime favorite with how fast, simple, and easy this side dish is. Serve it up alongside your favorite grilled summer dinners or enjoy it as part of a lighter lunch.
- Olive Oil
- Salt and Pepper
- Fresh Lemon
For the exact measurements needed, please see the recipe card below.
How To Make Herb Drizzled Grilled Zucchini
- For this recipe, I cut my zucchini in half, length-wise.
- Prepare your grill by spraying the grates with non-stick spray. Place zucchini halves on your grill and cook for about 4-5 minutes per side, or until tender.
- You can also use a grill pan for this recipe, although a grill pan may take a few minutes longer.
- Meanwhile, prepare the drizzle by heating the oil and butter in a microwave-safe bowl.
- Stir in the chopped herbs, garlic, salt, and pepper added to taste.
- Drizzle the herb sauce over the top of the grilled zucchini along with a fresh squeeze of lemon right before serving.
- Keep a close eye on your veggies! Zucchini does not take long to cook, especially if you are using an outdoor grill! Place close attention, because zucchini will get soft quickly!
- Other summer squashes can be used. You can also prepare this recipe with yellow squash.
- Feel free to adjust the herbs in the dressing! Fresh oregano, thyme, parsley, and dill are all great choices! Add a little lemon zest for a bright, tangy flavor!
Why Is My Grilled Zucchini Soggy?
If you find that your veggies are turning out soggy instead of more crispy you can blame the high water content inside of these greens. To help combat this little problem you can let your zucchini rest on paper towels after being cut, while the grill preheats. This will help to absorb some of the moisture inside. You can also “sweat” the zucchini by sprinkling salt over the cut side and letting it draw out excess moisture for a few minutes before grilling.
How Do You Cut Zucchini For Grilling?
I cut my zucchini in halves down the middle to make them like boats but you can cut them into quarters so that they are more angled like a thick fry or cut them into coins if you want to make it appear like there are even more pieces to share.
Can I Eat Zucchini Skin?
Yes, there is no risk or issues from eating the skin of zucchini, in fact, that’s where a lot of nutrition is hiding. The skin on this summer squash is pretty thin and when cooked properly the skin isn’t tough and is practically unnoticeable.
What To Serve With Grilled Zucchini
- 3 zucchini, halved
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon chopped chives
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped basil
- 2 cloves garlic, minced
- Salt and pepper
- Fresh lemon
- Spray a grill pan with non-stick spray and heat over medium heat. Place zucchini halves on grill pan and grill for 3-4 minutes per side or until tender.
- Meanwhile, heat oil and butter together in a microwave-safe bowl. Stir in chopped herbs, garlic and salt and pepper to taste.
- Drizzle herb sauce over zucchini along with a squeeze of fresh lemon just before serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 118Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 84mgCarbohydrates 5gFiber 2gSugar 2gProtein 2g