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 1/4 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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We have served this zucchini with Grilled T-Bone Steaks, Honey Mustard Pork Steaks and Coca-Cola Chicken and it is the first thing to disappear. Add it to your menu this week, it’s a great way to enjoy garden fresh zucchini all summer long.
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Grilled Zucchini
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.
Ingredients
- 2 - 3 medium zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Thoroughly was and dry zucchini.
Trim ends of zucchini and slice into 1/4 inch slices and add to a bowl.
Drizzle with olive oil and season with garlic, salt and pepper. Toss to coat well.
Place zucchini on a grill pan and cook over indirect heat on about 300° fire. Hickory or oak will add great smoke flavor.
Stir zucchini after about 5 minutes. Continue to cook until zucchini starts to brown.
Remove from grill and serve immediately.
Notes
Store leftovers in an airtight container in refrigerator up to 3 days. Reheat in a skillet with 1 tablespoon olive oil over medium heat. Stir until heated through, about 5 minutes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 270mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 2g
Nutritional information is estimated and may not be accurate.
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