Grilled Zucchini

Ingredients

• 2 mediumzucchini, ends trimmed
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (1/2 teaspoon)salt
• 2.5 ml (1/2 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)black pepper

Instructions

1. 1

   Slice the zucchini

   Cut the zucchini into rounds about 6 mm (1/4 inch) thick. Alternatively, cut it into quarters for spears or slice it lengthways.

2. 2

   Season the zucchini

   Toss the zucchini in a bowl with the olive oil, salt, garlic powder and black pepper.

3. 3

   Heat the grill

   Preheat the grill to medium-high heat, then add the zucchini.

4. 4

   Grill until browned

   Cook for 4–5 minutes on each side, until slightly tender and browned.

5. 5

   Serve straight away

   Remove the zucchini from the grill and serve immediately.

What is grilled zucchini?

Grilled zucchini is a quick vegetable side made by cooking seasoned zucchini over direct heat. This straightforward American-style preparation relies on a hot grill, a little oil and a short cooking time.

The rounds cook quickly and develop browned patches while keeping some bite. The simple garlic-and-pepper seasoning lets the mild, slightly sweet flavour of the zucchini come through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 49 calories, 1g protein, 3g carbs, 4g fat.

The zucchini supplies most of the carbohydrates, while the olive oil provides most of the fat; the dish contains little protein. To make a more balanced plate, serve a portion with a protein-rich main and a grain or another filling side.

Choosing and cutting the zucchini

Size: Choose two medium zucchini, as called for here, so the pieces cook at a similar pace. Trim off the ends before slicing.

Shape: Rounds about 6 mm thick are easy to turn and serve. Spears or lengthwise slices also work, though thicker pieces may need extra time on the grill.

Seasoning before grilling

Oil: Toss the zucchini with the olive oil so the seasoning clings and the pieces are coated for grilling. Use just enough to coat them lightly.

Spices: Salt, garlic powder and black pepper make a savoury, uncomplicated seasoning. Mix everything together in a bowl before the zucchini goes onto the grill.

Getting the texture right

Heat: Medium-high heat helps the zucchini brown during its short cooking time. Let the grill heat before adding the pieces.

Doneness: Look for browned areas and zucchini that is slightly tender. The recipe gives 4–5 minutes per side as a guide; check the pieces as they cook so they do not become too soft.

Timing and handling

Even slices: Try to cut the rounds to a similar thickness so they finish at roughly the same time. Keep them in a single layer on the grill for more even contact with the heat.

Prompt serving: Take the zucchini off once it is browned and slightly tender, then serve it straight away. Leaving it on the grill longer can make it softer.

What to serve with it

Pairings: Serve the zucchini alongside grilled chicken, fish, tofu or another main dish. It also fits easily into a meal with a grain or a simple salad.

Finishing: Bring it to the table while warm, as directed. Its garlic, salt and pepper seasoning suits a range of mains without competing with them.

Recipe notes & tips

• Cut the rounds to a consistent thickness so they cook at a similar rate.
• Preheat the grill before adding the zucchini to encourage browning.
• Toss the zucchini until the oil and seasonings coat the pieces evenly.
• Turn the pieces carefully after 4–5 minutes on the first side.
• Remove the zucchini once it is slightly tender rather than waiting for it to soften completely.
• Serve straight from the grill for the best texture.

Variations

• Add lemon: Finish with a squeeze of lemon juice just before serving.
• Use fresh garlic: Replace the garlic powder with a small amount of finely grated garlic in the oil.
• Add herbs: Toss the cooked zucchini with chopped parsley or basil.
• Include chilli: Add a pinch of chilli flakes to the seasoning for a little heat.
• Try lengthwise slices: Cut the zucchini into long pieces instead of rounds and grill until browned and slightly tender.

Common mistakes to avoid

• Uneven slices: Pieces of different thicknesses cook at different speeds; aim for rounds about 6 mm thick.
• A cool grill: The zucchini may cook without browning; preheat the grill to medium-high first.
• Too much cooking: Zucchini can turn overly soft; take it off once slightly tender and browned.
• Uneven seasoning: Some pieces may taste bland; toss thoroughly with the oil and spices before grilling.
• Leaving it to sit: The zucchini can lose its freshly grilled texture; serve it immediately after cooking.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat briefly in a hot pan or on the grill until warmed through; avoid cooking for too long, as the zucchini will soften further.

Frequently asked questions