Grilled Zucchini

Ingredients

• 2 mediumzucchini
• 30 ml (2 tbsp)olive oil
• 15 ml (1 tbsp)lime juice
• 2.5 ml (1/2 tsp)garlic powder
• 2.5 ml (1/2 tsp)chilli powder
• 1.25 ml (1/4 tsp)salt
• 0.6 ml (1/8 tsp)cayenne pepper (optional)

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high. Slice the zucchini lengthways into long planks.

2. 2

   Mix the coating

   Stir together the olive oil, lime juice, garlic powder, chilli powder, salt and cayenne pepper. Brush the mixture over both sides of the zucchini slices.

3. 3

   Grill the zucchini

   Lightly grease the grill grates. Cook the zucchini planks for 3–4 minutes on each side.

What is grilled zucchini?

Grilled zucchini is a simple American-style side dish in which sliced courgette is cooked over direct heat until tender and lightly marked. This version pairs a citrusy lime coating with garlic and chilli for a balance of brightness and warmth.

The planks are easy to turn and serve, while the oil helps the seasoning cling and keeps the surface from drying out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 1g protein, 4g carbs, 7g fat.

Olive oil supplies most of the fat, while zucchini contributes the small amount of carbohydrate and protein. Pair a serving with a protein-rich main and a grain or another substantial side to make a more balanced plate.

Why use long planks?

Even slices: Cut the zucchini lengthways into planks of similar thickness so they cook at roughly the same rate.

Easy handling: Long pieces are less likely to slip through the grill grates than small chunks.

Getting the seasoning right

Lime and oil: The lime juice brings a sharp note, and olive oil helps spread it evenly across the zucchini.

Chilli balance: The chilli powder gives smoky warmth, while cayenne adds more heat. Leave the cayenne out for a milder result.

Grill for tender slices

Hot grates: Preheating to medium-high helps the zucchini cook promptly and develop grill marks.

Doneness: After 3–4 minutes per side, the planks should be tender when pierced but still hold their shape. Grill a little longer if they are thicker or not yet tender.

Avoid sticking

Lightly grease the grates before adding the zucchini, and use a thin coating rather than pouring on extra oil.

Turn the planks once they release easily from the grill. Forcing them up too soon can tear the tender surface.

What to serve it with

Serve the zucchini alongside grilled fish, chicken, tofu or beans for a fuller meal. It also works well with a grain salad or other grilled vegetables.

A final squeeze of lime can sharpen the flavour just before serving.

Recipe notes & tips

• Choose zucchini that feel firm and are similar in size for more even cooking.
• Pat the sliced zucchini dry if it has a noticeably wet surface before brushing on the coating.
• Keep the planks broad enough to sit securely across the grill grates.
• Use a clean brush to coat both sides evenly.
• Check the planks early if your grill runs especially hot.

Variations

• Herb finish: Scatter chopped parsley or basil over the grilled planks before serving.
• Extra lime: Add a little more lime juice at the table for a sharper finish.
• Milder seasoning: Omit the cayenne for a gentler chilli flavour.
• Cheesy topping: Finish with a little grated Parmesan while the zucchini is still warm.
• Smokier flavour: Use smoked paprika in place of some of the chilli powder.

Common mistakes to avoid

• Uneven slices: Cut the planks to a similar thickness so thinner pieces do not finish too soon.
• Cold grill: Preheat before cooking so the zucchini can brown instead of lingering over low heat.
• Un greased grates: Lightly grease the grill grates to help prevent sticking.
• Turning too early: Wait until a plank releases more readily before flipping it.
• Overcooking: Check the slices after 3 minutes per side and remove them once tender but intact.

How to store

Refrigerate leftover zucchini in an airtight container for up to 3 days. Reheat briefly in a frying pan or on the grill until warmed through; avoid cooking it for too long, as it can become soft.

Frequently asked questions