Grilled Zucchini
Learn how to grill the most delicious zucchini you have ever tried! All you need are a handful of ingredients and a grill to make this recipe. We’ve got all the tips and tricks to making the best grilled zucchini recipe here.
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2026 Update: This recipe was originally shared in April 2016 in celebration of Earth Day. The recipe has been updated and the post includes new photos, as well as more tips and tricks. I hope you love these zucchini!
Zucchini has been one of my favorite vegetables since I studied abroad in Italy 20 years ago. While living in Tuscany, we ate it all the time.
Zucchini is traditionally a summer vegetable, but I’ve noticed that you can now get it year-round.
Seeing as it’s summer, I wanted to share one of my newer favorite ways to serve zucchini.
And we have my friend, Aline, to thank for this. In fact, Aline was my neighbor in Dallas for a few years, and every Sunday we had a family dinner. We made an iteration of this zucchini pretty much every time because we both loved it for its flavor, its simplicity, and how it paired with any dish we wanted to serve.
Why I love this recipe:
Grilled zucchini is such an easy, delicious side for the summertime.
One of the things I love about this recipe is that it calls for just a handful of ingredients, most of which you probably have on hand.
The end result is slightly crisp, slightly soft zucchini with beautiful char marks and wonderful flavor from simple, punchy ingredients. Also, it’s finished off with a generous sprinkling of grated parmesan and chopped parsley.
This recipe pairs with pretty much any summer dish you can imagine. It takes less than 10 minutes, and it’s a guaranteed win.
Also, it reminds me of one of my dear friends who lives halfway around the world now, and every time I make this recipe, it brings me a little joy and reminds me of our time together.
More grilling recipes to try: Grilled BBQ Chicken Flatbread | Grilled Skirt Steak | How to Grill Beef Burgers | Grilled Shrimp Skewers
What you need to make this recipe:
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- Sharp knife and cutting board
- Measuring spoons
- Grilling tongs
- Box grater, if necessary
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this easy side dish:
- Zucchini — medium zucchinis are what I like to use because they aren’t unwieldy like some of the larger ones. Whatever you end up choosing, just make sure that the zucchini that you purchase is all a similar size, and then you’ll want to cut them into similarly sized pieces to actually grill.
- Avocado oil — this is non-negotiable because it is a high smoke point oil, which makes it perfect for grilling. We want to drizzle the zucchini in it to help the garlic and Cajun seasoning stick. I do not recommend using a lower smoke point oil, like olive oil, because it will smoke when the zucchini hits the grill and create a bitter flavor.
- Cajun seasoning — this is my go-to seasoning for basically everything that is savory in the kitchen. You can make your own Cajun seasoning, or you can use a store-bought brand. There are several. I recommend seeking out one that has less salt or no salt because they are traditionally pretty heavy on the sodium.
- Garlic paste — You can purchase this from the store, but it is even better if you make it yourself. I actually use my friend Aline’s garlic sofrito recipe and keep it in my fridge at all times. Basically, this is finely chopped garlic (with a little bit of onion and olive oil), and it’s always ready to go. All that I do is get it out of my fridge, scoop it into whatever I’m making and it’s amazing.
- Grated parmesan — this is a totally optional addition, but I love sprinkling some grated Parmesan on top of the grilled zucchini once it’s off the grill. It adds a wonderful salty pop of flavor and is just beautiful and delicious.
How to make Grilled Zucchini
Preheat the grill. We want it on a medium-high heat and screaming hot before we open it up for the zucchini. Keep in mind that when you open the grill, it will lose heat quickly, so we it extra hot to begin with.
Prepare the zucchini. Slice them lengthwise into 1/2-inch spears. You don’t want the zucchini to be too thin, or it will fall apart when it is on the grill.
Place on a sheet pan and toss with the avocado oil, Cajun seasoning and garlic until coated. This is great to do while the grill heats up.
Grill. Throw the zucchini wedges on the hot grill grates. Cook for 3 minutes on the first side, then flip and grill for another 2 minutes.
Resist the urge to flip them more than once or move them around the grill. This will prevent them from having beautiful char marks.
Pro tip!
Keep an eye on the zucchini because you want to grill them until the zucchini is softened and has grill marks. You do not want to overcook them or they will fall apart.
Once cooked through, remove from the grill and place on a large plate for serving. Garnish with grated parmesan and fresh chopped parsley if desired.
Enjoy warm!
how to store:
Store zucchini in an airtight container for one to two days in the refrigerator. It will release liquid while it sits, so it will not be as crisp the second time you eat it.
When I make this and have leftovers, I like to put a paper towel in the bottom of the container to help soak up some of this moisture.
Reheat in the microwave until warmed through.
Erin’s Easy Entertaining Tips
If you’re already firing up the grill to make a variety of different dishes, be they burgers, steaks or something else, this grilled zucchini is the perfect side dish to pair with those.
They’re quick, they’re delicious, and they pair with pretty much anything you might want to pair them with.
Here are some ideas for making them for a crowd.
- Double or triple the recipe. Just be sure that your grill has enough space for all of them OR cook in batches. You don’t want to overcrowd the grill, or the zucchini will not get those beautiful grill marks.
- Don’t make it early. The zucchini will release water as it sits after grilling and will become softer.
- Serve immediately. This grilled zucchini is best enjoyed fresh off the grill while they’re warm. They are delicious as they begin to cool off, but their texture is not nearly as good.
- Have fun with the garnishes and flavors. Swap out the Cajun seasoning for a different seasoning blend that you prefer. Use a different grated or shredded cheese on top of the zucchini if you’d rather. Zucchini has a pretty neutral palate, so you can do a lot of things with this and play to your guests’ (and your!) tastebuds.
Frequently Asked Questions
Slice them about 1/2″ inch thick lengthwise. This thickness allows them to get nice char marks while staying slightly crisp on the outside and tender inside.
Absolutely! A grill pan on the stovetop works perfectly. Use medium-high heat and follow the same process.
While I’m sure you can roast the zucchini in the oven, this recipe is for grilling it and the same technique cannot be used.
You can slice the zucchini ahead, but grill them right before serving so they stay crispy. Leftovers keep in the fridge for 2-3 days and can be reheated or eaten cold.
Fresh basil, mint or even fresh dill would work beautifully. Or skip the herb altogether and just use the parmesan.
Sure! Grated Italian cheeses would be excellent as a swap here, like Grana Padano or Pecorino Romano.
Quick tips and tricks to make the best grilled zucchini
- Don’t skip the oil. Toss the zucchini in avocado oil. It helps them grill evenly and get those beautiful golden marks.
- Resist the urge to move them around while grilling. Let the zucchini sit on the grill for a couple minutes per side. This will help them develop good char marks.
- Swap out the seasonings. The zucchini doesn’t need much, so you could swap out the Cajun seasoning for some kosher salt, black pepper, a little bit of garlic powder or onion powder, and you’re set.
- Garnish while warm. Sprinkle on that parmesan and parsley while it’s hot so that the cheese melts a little bit and everything comes together.
When to share…
Honestly? Literally any summer meal. Think backyard barbecues, weeknight dinners, potlucks, picnics, casual dinner parties, casual weeknights with neighbors, holiday cookouts, tailgates… You name it and this grilled zucchini recipe works. It’s the ultimate EASY crowd-pleaser that never disappoints.
More zucchini recipes to try:
Here’s how to make this recipe…
Grilled Zucchini
EQUIPMENT
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Ingredients
- 1 ½ lbs. zucchini (about 3 medium zucchini)
- 2 tablespoons avocado oil
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic paste
- Grated parmesan for garnish
- Finely chopped fresh parsley
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Instructions
- Preheat the grill. We want it on a medium-high heat around 475°F-550°F. (Keep in mind that when you open the grill, it will lose heat quickly, so we want it screaming hot to begin with.)
- While the grill preheats, slice 1 ½ lbs. zucchini into long slices, about ½" thick.
- Place on a sheet pan and toss with 2 tablespoons avocado oil, 1 teaspoon Cajun seasoning and 1 teaspoon garlic paste until coated.
- Grill on the hot grill for 3 minutes on the first side, then flip and grill for another 2 minutes. Keep an eye on the zucchini – you want to grill them until the zucchini is softened and has grill marks. You do not want to overcook them or they will fall apart.
- Enjoy warm! Sprinkle with Grated parmesan and Finely chopped fresh parsley, if desired.
Notes
Nutrition
About the Author:
Erin Parker is the recipe developer, food photographer and founder of The Speckled Palate, where she shares recipes, many Southern and Louisiana-inspired, and easy, low-key entertaining ideas since 2011. Whether you’re searching for a weeknight dinner or a party menu, Erin’s recipes are made for sharing with the people you love. Learn more about Erin and learn more about TSP.
I just love zucchini, especially when it is with cheese. These look like so much fun to eat!
These look awesome. Can’t wait to give them a try.