Grilled Zucchini

Ingredients

• 680 g (1 1/2 lb)zucchini
• 30 ml (2 tablespoons)oil
• 5 ml (1 teaspoon)Italian seasoning
• 1.25 ml (1/4 teaspoon)garlic powder
• 5 ml (1 teaspoon)lemon juice
• 2 tablespoonsParmesan cheese (vegetarian or vegan versions if required)
• 0.6 ml (1/8 teaspoon)salt
• 0.6 ml (1/8 teaspoon)pepper

Instructions

1. 1

   Heat the grill

   Heat a griddle pan or barbecue grill until hot.

2. 2

   Slice the zucchini

   Cut the zucchini lengthways or into rounds, about 6 mm (1/4 inch) thick.

3. 3

   Mix the oil

   Combine the oil with the Italian seasoning and garlic powder.

4. 4

   Brush the slices

   Brush the zucchini slices with the seasoned oil.

5. 5

   Grill the zucchini

   Put the slices on the hot grill and cook for a few minutes on each side, until they begin to char and soften.

6. 6

   Finish and serve

   Drizzle with lemon juice, scatter over the Parmesan, and season to taste with salt and pepper.

What is grilled zucchini?

Grilled zucchini is a simple American-style barbecue side: sliced summer squash is cooked over direct heat until tender with browned, lightly charred patches. The method suits outdoor grilling as well as a ridged griddle pan.

This version keeps the preparation straightforward, using seasoned oil for flavour and finishing with lemon and Parmesan. The zucchini cooks quickly, so it can be made just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 3g protein, 6g carbs, 8g fat.

The zucchini provides most of the carbohydrates, while the oil contributes most of the fat; Parmesan adds some protein and fat. Pair a serving with a protein-rich main and a grain or other substantial side to make a more balanced plate.

Choosing and cutting the zucchini

Even slices: Cut the zucchini about 6 mm thick so the pieces cook at a similar pace. Lengthways slices are easy to turn on the grill, while rounds work well on a griddle pan.

Fresh zucchini: Choose firm zucchini and trim away the ends before slicing. There is no need to peel them.

Seasoned oil

Oil coating: Stir the Italian seasoning and garlic powder into the oil, then brush it over the slices. A thin, even coating helps the seasoning cling and encourages the zucchini to brown.

Light application: Use the measured oil rather than pouring it over the vegetables. Too much can drip onto a barbecue or make the slices greasy.

Getting the char right

Hot surface: Heat the grill or griddle pan before adding the zucchini. A properly hot surface helps create char before the slices become overly soft.

Turn once browned: Cook for a few minutes on each side, watching for softened flesh and charred spots. The exact time can vary with slice thickness and grill heat.

Lemon and Parmesan finish

Bright finish: Add the lemon juice after grilling so its fresh flavour remains distinct. Use a light drizzle rather than soaking the slices.

Cheese choice: Parmesan adds a savoury finish; use a vegetarian or vegan version if needed. Add it just before serving.

What to serve it with

Barbecue plates: Serve the zucchini alongside grilled vegetables, fish, chicken or a plant-based main. Its lemony, savoury flavour works well with simply seasoned food.

Make it a meal: Pair it with cooked grains, beans or bread for a more substantial plate. Serve while warm for the best contrast between tender zucchini and crisp charred edges.

Recipe notes & tips

• Preheat the grill or griddle pan before adding the zucchini.
• Keep the slices close to 6 mm thick for more even cooking.
• Brush on a thin, even layer of seasoned oil.
• Turn the slices once they have begun to char rather than moving them repeatedly.
• Add the lemon juice and Parmesan after grilling.
• Taste before adding extra salt, as Parmesan is savoury.

Variations

• Add chilli: Mix a pinch of chilli flakes into the seasoned oil for gentle heat.
• Use fresh herbs: Scatter chopped parsley or basil over the zucchini just before serving.
• Try another cheese: Finish with crumbled feta instead of Parmesan.
• Add more citrus: Serve with extra lemon wedges for squeezing at the table.
• Change the seasoning: Use dried oregano in place of some of the Italian seasoning.

Common mistakes to avoid

• Cold grill: The slices may soften before they char; heat the grill or pan first.
• Uneven slices: Pieces cook at different speeds; aim for a consistent thickness.
• Too much oil: Excess oil can make the zucchini greasy; brush on a thin coating.
• Overcooking: The slices can turn very soft; take them off when tender with charred patches.
• Seasoning too early: Lemon can mute the grilled surface; drizzle it on after cooking.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat briefly in a hot griddle pan or frying pan until warmed through; the zucchini will be softer than when freshly grilled.

Frequently asked questions