Grilled Zucchini is a quick and easy side dish to make on the grill! Just a few simple ingredients and less than 10 minutes of prep for a flavorful and delicious vegetable to add to your grilling menu.
Our garden is really starting to produce zucchini, onions and tons of cucumbers. This is the first year that we have tried grilling vegetables and I'm wondering why we waited so long. It's so simple to cook vegetables on the grill and grilled zucchini is a definite favorite.
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How to Make Grilled Zucchini:
Wash and dry zucchini. Trim the ends and slice into rounds. Use a mandoline slicer for really thin slices or slice into about ¼ inch slices using a sharp knife.
Place sliced zucchini in a bowl and drizzle with olive oil. Season with garlic, salt and pepper and mix well.
Prepare a grill fire to about 300°.
I like to use a grill pan for grilling vegetables so that you don't worry about them falling through the grate.
Place zucchini on a grill pan and add to indirect heat. Zucchini will cook quickly. Stir after about 5 minutes. Cook until zucchini starts browning.
Remove from grill and serve immediately.
Variations:
Use your favorite seasonings like rosemary or Italian seasonings to add a different flavor.
Zucchini can be sliced into wedges instead of slices. I find the skin to be a little tougher when it's cut into wedges, but either works fine.
Top grilled zucchini with freshly grated Parmesan and sprinkle with fresh herbs when you pull it from the grill.
How to Store and Reheat:
We rarely have leftover grilled zucchini but if you do, just store in an airtight container in the refrigerator up to 3 days.
To reheat, place in a skillet with about 1 tablespoons of olive oil. Cook over medium heat stirring often until heated through, about 5 minutes.
This is the absolute easiest way that I've ever cooked zucchini and we have been making it just about every time we grill. The whole family loves it. If you are looking for a low-carb option to add to you meals, this is just the ticket!
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