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Why You’ll Love My Recipe

There’s something about summer that makes fresh, simple vegetables feel extra appealing. This grilled zucchini recipe is the perfect warm-weather side dish – it’s healthy, flavorful, and comes together with barely any time spent in the kitchen. If you want to work more vegetables into your meals while still enjoying those long summer days outside, this dish is for you!

For even more flavor, try using my homemade Italian Seasoning in this recipe. And if you want to turn it into the ultimate summer meal, pair your zucchini with my Roast Beef on the Barbecue!

A baking tray with grilled zucchini halves sits on a marble countertop, surrounded by glasses of water, seasoning jars, a bunch of parsley, plates, and forks.

Karlynn’s Recipe Notes

Skill Level: This recipe is super easy to make, but it does require a bit of attention while grilling to get the best results!
Total Time: You’ll have this side ready to serve in just 15 minutes from start to finish.
Variations: Add extra Italian seasoning or simple spices like paprika, cayenne, or garlic powder to punch up the flavor. You can also top the zucchini with Parmesan or your favorite cheese, or finish with a squeeze of fresh lemon juice right off the grill to brighten everything up. Serve this dish alongside my Creamy Chicken Pesto Pasta, Homemade Burgers, or any delicious Grilled Main!
Tools For This Recipe: You will need a grill, a knife, a cutting board, tongs for flipping, and a baking sheet.

A close-up of a fork holding a grilled zucchini slice, with a plate of more grilled zucchini pieces in the background. The zucchini has visible grill marks and seasoning.

What You’ll Need for Ingredients

Zucchini: Zucchini works beautifully on the grill thanks to its naturally firm, relatively dry texture, which helps it hold up during cooking. You can buy it from the local grocery store or grow some yourself if you have a green thumb! Karlynn’s Tip: You can also grill carrots and eggplant alongside the zucchini since they share similar grilling qualities and cook up just as well.

Salt & Pepper: These simple, classic seasonings enhance the zucchini’s natural flavor without overpowering it.

Three zucchinis, a bowl of olive oil, a bowl of dried herbs, a wooden spoon with salt, and a wooden spoon with black pepper are arranged on a white marble surface with a cloth napkin.

Italian Seasoning: This adds a well-balanced blend of herbs that gives the zucchini its savory taste. Karlynn’s Tip: You can use a store-bought mix if that’s what you have on hand, or take things up a notch with my homemade Italian Seasoning that lasts for months!

Olive Oil: Olive oil is key in this recipe for both flavor and function. It helps the seasonings stick to the zucchini and prevents them from falling into the grill. It also protects the zucchini from burning too quickly, so it cooks evenly and stays tender!

How To Make Grilled Zucchini

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

Sliced zucchini arranged on a wooden cutting board, with a knife, a bowl of olive oil, a bowl of dried herbs, and a cloth napkin with wooden utensils on a white marble surface.

A baking tray with sliced zucchini drizzled with olive oil sits on a white surface. Nearby are bowls of dried herbs, a wooden cutting board with more zucchini, two wooden spoons, and a beige cloth.

Preheat the grill to medium-high heat and oil the grate.
Cut the ends off the zucchinis, and slice them into 4 quarters lengthwise. Each zucchini should turn into 4 sticks.
Place on a baking sheet, then drizzle with the olive oil.
Season generously with Italian seasoning, salt, and pepper.
Grill the zucchini, arranged in a single layer, with one cut face down on the grill grates.
Close the grill lid and grill without disturbing until grill marks appear, about 2 minutes, then flip to the other side.
Flip the zucchini onto the skin side, grill until tender, then remove and serve!

Grilled zucchini halves with char marks are arranged neatly on a baking sheet, resting on a white marble surface next to a textured white cloth.

Karlynn’s Tips and Tricks for the Perfect Grilled Zucchini

Cut Evenly: Try to slice your zucchini into even thickness (about ½ inch thick is ideal) so everything cooks at the same rate. This helps ensure even grill marks across all pieces and prevents some from overcooking while others are still finishing up.
Don’t Skip the Olive Oil: While it might be tempting to swap olive oil for a cheaper option like canola or sunflower oil, it really does make a difference in this recipe. Olive oil has a distinct, rich flavor that enhances the seasoning and gives the zucchini a deeper, more rounded taste. Other oils will work in a pinch, but you’ll lose some of that layered flavor that makes this dish stand out!
Choose Your Vegetables Wisely: This grilling method isn’t just for zucchini – you can easily adapt it for other vegetables with a similar texture. Carrots, eggplant, and parsnips all work beautifully when sliced and grilled the same way. Focus on vegetables that can hold their shape on the grill and have a firm texture when raw for the best results!

A white oval plate filled with grilled zucchini halves sits on a marble surface. Nearby are two glasses of water, fresh parsley, a white cloth napkin, and small bowls of seasonings.

Storage Instructions

This zucchini is best enjoyed fresh off the grill, but it stores well for easy leftovers over the next few days!

Refrigerator: Allow the zucchini planks to cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or right on the grill.

Freezer: Freezing your zucchini is not recommended here, as it can become mushy or watery once thawed. However, if you have a bunch of fresh zucchini, it’s better to blanch it first and freeze it raw for later use in cooked dishes, rather than freezing the grilled version!

More Delicious Side Dish Recipes

Every great main deserves a few standout sides to bring the meal together! Try one of these Side Dish Recipes next for the perfect pairing:

My Roasted Garlic Asparagus With Sorvrano Cheese is a family favorite in our house and a staple on our table year-round, not just in spring!
Made with Greek seasoning and tangy feta, my Fast and Easy Greek Grilled Eggplant is perfect for warm-weather cooking and turns beautifully tender on the grill.
Roasted Cherry Tomatoes make the ideal winter side dish, adding a burst of brightness that lifts any meal!

And just like that, you have some simple grilled zucchini that proves just how good vegetables can be when they’re cooked right!

Give this summery recipe a try, experiment with your seasonings, and don’t forget to let me know how you served it in the comments below! I always love hearing about your kitchen creations.

Happy Cooking!

Karlynn