Grilled Zucchini

Ingredients

• 454 g (1 pound)zucchini
• 1 tablespoonminced garlic
• 1 teaspoongarlic salt
• 2 teaspoonsItalian seasoning
• 1 teaspoonblack pepper
• 60 ml (1/4 cup)olive oil

Instructions

1. 1

   Preheat the grill

   Preheat the grill.

2. 2

   Mix the seasoning

   In a medium bowl, combine the minced garlic, garlic salt, black pepper and Italian seasoning. Whisk them together, then whisk in the olive oil.

3. 3

   Slice the zucchini

   Cut off and discard or compost the ends. Slice the zucchini lengthwise into strips about 6 mm (1/4 inch) thick or thicker so they are sturdy enough for the grill.

4. 4

   Brush with oil

   Arrange the zucchini strips on a baking sheet and brush them with the oil and seasoning mixture. Turn them over and brush the other side.

5. 5

   Grill the strips

   Place the seasoned slices on the hot grill and cook for 4–5 minutes. Turn them over and cook for a further 2–3 minutes.

What is grilled zucchini?

Grilled zucchini is a simple American-style side made by cooking sliced courgette over direct heat. Its mild flavour takes well to bold seasonings, while the grill adds a little char.

This version uses garlic, Italian seasoning and black pepper in an olive oil coating. Cutting the zucchini into substantial lengthwise strips helps it stay intact as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 2g protein, 7g carbs, 19g fat.

Most of the dish's fat comes from the olive oil, while the zucchini contributes most of its carbohydrates and a small amount of protein. Pair a serving with a protein-rich main and a grain or other filling side for a more balanced plate.

The seasoning and oil

Garlic and herbs: minced garlic and Italian seasoning give the zucchini a savoury, aromatic coating. Garlic salt seasons it in one step, so avoid adding extra salt unless you have tasted the finished dish.

Olive oil: whisking the oil with the seasonings makes a brushable mixture that coats both sides. Stir or whisk again if the garlic and herbs settle while you work.

Cutting for the grill

Lengthwise strips: aim for at least 6 mm (1/4 inch) thickness so the slices are easier to turn and less likely to fall through the grill. Keep them fairly even in thickness for more consistent cooking.

Dry surface: if the zucchini is wet after washing, pat it dry before brushing on the oil mixture. This helps the coating cling instead of sliding off.

Watch the texture

First side: grill the strips for 4–5 minutes before turning. Look for light char marks and a surface that releases from the grill without tearing.

Second side: cook for another 2–3 minutes. The zucchini should be tender but still hold its shape; check early if your grill runs particularly hot.

Timing and serving

Prep ahead: the seasoning mixture can be whisked together shortly before grilling, and the zucchini can be sliced in advance. Brush the strips just before they go on the grill.

Serve alongside: pair the zucchini with grilled chicken, fish, burgers or other vegetables. It also works as a warm addition to a grain bowl or a plate of pasta.

Recipe notes & tips

• Choose zucchini that are firm and similar in thickness so the strips cook at about the same rate.
• Cut the strips evenly and keep them at least 6 mm (1/4 inch) thick.
• Brush the oil mixture over both sides of every strip for even seasoning.
• Let the grill heat before adding the zucchini to encourage char marks.
• Use a broad spatula or tongs to turn the strips gently.
• Grill in batches if needed, leaving room between strips for direct heat.

Variations

• Add lemon: squeeze fresh lemon over the zucchini just before serving.
• Add chilli: mix a pinch of chilli flakes into the oil and seasoning.
• Use fresh herbs: scatter chopped parsley or basil over the grilled strips.
• Add Parmesan: finish with a little finely grated Parmesan while the zucchini is hot.
• Change the seasoning: replace the Italian seasoning with dried oregano for a simpler herb flavour.

Common mistakes to avoid

• Cutting too thinly: thin strips can soften quickly and break on the grill; make them at least 6 mm thick.
• Skipping the oil: uncoated zucchini can stick and season unevenly; brush both sides before grilling.
• Grilling before it is hot: a cool grill may leave the zucchini soft without clear char marks; preheat it first.
• Turning too early: strips can tear before they release; give the first side 4–5 minutes.
• Overcooking: zucchini can become limp; check it after the stated cooking time and remove it while it still holds its shape.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat briefly in a hot frying pan or on the grill; avoid prolonged heating, which can make the zucchini soft.

Frequently asked questions