Perfectly grilled zucchini is quick, easy, requires simple ingredients for tons of flavor, and is a naturally gluten-free, low-carb, vegetarian, vegan, keto, whole30, healthy summer side dish!
Preheat the grill to medium-high (about 400-450ºF/200-230ºC) or prepare your charcoal BBQ. Oil the grates.
In a large bowl, combine the oil, vinegar, and spices and whisk well.
Chop away the top and then slice the zucchini into ¼-inch lengthwise slices/planks (to maximize surface area and reduce the risk of the pieces falling through the grates). Add the to the bowl with the oil mixture and toss to coat the pieces well.Be careful not to slice them too thin, or they'll fall apart on the grill. Use a mandoline for perfectly even-sized slices. Long zucchini spears will also work.
Once the grill is hot, use tongs to transfer the zucchini to the grill in a single layer, cover it, and cook for 2-3 minutes.
Flip the pieces over, increase the heat to high, and cook for a further 2-3 minutes – until the zucchini is tender in the middle and lightly browned/caramelized on the outside.If you think it'll make it easier, you can place them over a grill mat or within a grill pouch (which is super easy to flip over in one go).
Remove the zucchini from the grill, give them a final taste test, and adjust the seasoning (salt & pepper) if desired. Then enjoy!
Notes
Slice the zucchini evenly: If you have one, use a mandoline. Even slices are important for them to cook evenly.
Use zucchini or summer squash: The method will be identical.
Prepare the grill well: Ensure the grates are clean and well-oiled.
To use a grill pan: If the weather isn't great, recreate this recipe with a grill pan on your stove. Set the heat to medium-high and cook following the same method.
Experiment with the flavors: Feel free to swap the form of acid and the seasonings to your liking (i.e., add smoked paprika, chili/cayenne, onion powder, etc.). You can also experiment with seasoning blends like fajita seasoning, Cajun, za'atar, sumac, etc.
Storage InstructionsGrilled zucchini is best enjoyed fresh, though leftovers will store in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing it.I prefer to consume the leftovers cold to avoid them becoming mushy. However, if you'd prefer to reheat the zucchini, do so in a skillet with a swirl of oil, a microwave at 50%, or an oven/air fryer for several minutes.Check the blog post for serving recommendations!