12 Delicious Grilled Zucchini Recipes for Summer

Perfectly charred and wonderfully versatile, grilled zucchini is the star of summer meals, offering a light yet satisfying option for your seasonal feasts. Whether you’re firing up the grill for a quick weeknight dinner or hosting a backyard bash, these 12 delicious recipes will transform this humble veggie into mouthwatering dishes that’ll have everyone asking for seconds. Let’s dive into the flavors of summer with these must-try grilled zucchini creations!

Grilled Zucchini with Parmesan and Herbs

Zucchini, with its mild flavor and versatile texture, serves as the perfect canvas for a symphony of herbs and cheese in this simple yet elegant dish. Grilled to perfection, each slice becomes a tender vessel for the bold flavors of Parmesan and fresh herbs, making it an irresistible side or a light main.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh thyme

Instructions

1. Preheat your grill to medium-high heat, aiming for a surface temperature of 400°F.
2. Brush both sides of the zucchini planks with extra-virgin olive oil, ensuring even coverage for optimal grilling.
3. Season the zucchini planks with kosher salt and freshly ground black pepper, adjusting the amounts to suit your preference.
4. Place the zucchini planks on the grill perpendicular to the grates to achieve attractive grill marks. Grill for 3-4 minutes per side, or until tender and lightly charred.
5. Transfer the grilled zucchini to a serving platter. Immediately sprinkle with freshly grated Parmesan cheese, allowing the residual heat to melt the cheese slightly.
6. Garnish the zucchini with finely chopped fresh basil, parsley, and thyme, distributing the herbs evenly for a burst of flavor in every bite.

Grilled to tender perfection, the zucchini offers a slight smokiness that pairs beautifully with the sharpness of Parmesan and the freshness of the herbs. Serve it alongside grilled meats or as part of a vegetable platter for a colorful, flavorful addition to any meal.

Spicy Grilled Zucchini with Chili Flakes

Unlock the vibrant flavors of summer with this Spicy Grilled Zucchini recipe, a dish that combines the smoky char of the grill with the fiery kick of chili flakes. Perfect for beginners, this guide will walk you through each step to achieve perfectly grilled zucchini every time.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chili flakes
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the zucchini planks with extra-virgin olive oil, kosher salt, and black pepper until evenly coated.
3. Place the zucchini planks on the grill perpendicular to the grates to achieve attractive grill marks. Grill for 3-4 minutes per side, or until tender and charred.
4. Transfer the grilled zucchini to a serving platter. Immediately sprinkle with chili flakes and drizzle with fresh lemon juice for a bright, spicy finish.
5. Tip: For deeper flavor, let the zucchini sit at room temperature for 5 minutes after grilling to allow the flavors to meld.
6. Tip: If you prefer less heat, reduce the chili flakes to 1/4 teaspoon or omit entirely.
7. Tip: Use a grill basket for smaller zucchini pieces to prevent them from falling through the grates.

The Spicy Grilled Zucchini emerges with a tender-crisp texture, a smoky undertone, and a lively heat from the chili flakes. Serve it as a standalone side or chop it into a rustic pasta salad for a refreshing summer meal.

Grilled Zucchini and Corn Salad

Vibrant summer produce shines in this Grilled Zucchini and Corn Salad, a dish that marries the smoky depth of grilled vegetables with the fresh, crisp textures of a garden salad. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 ears of corn, husks removed
• 1/4 cup extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro
• Salt, to season

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush the zucchini planks and corn ears lightly with olive oil, seasoning both sides with salt and smoked paprika for enhanced flavor.
3. Place the zucchini and corn on the grill. Grill the zucchini for 3-4 minutes per side until grill marks appear and they are tender. Grill the corn, turning occasionally, for about 10 minutes until kernels are slightly charred.
4. Remove the vegetables from the grill. Let the corn cool slightly before cutting the kernels off the cob with a sharp knife.
5. In a large bowl, whisk together the remaining olive oil, apple cider vinegar, and a pinch of salt to create the dressing.
6. Add the grilled zucchini, corn kernels, red onion, and cilantro to the bowl. Toss gently to coat with the dressing.
7. Sprinkle the crumbled feta cheese over the salad just before serving to maintain its texture and freshness.

Light and refreshing, this salad offers a delightful contrast between the smoky grilled vegetables and the tangy feta. Serve it as a standalone dish or alongside grilled meats for a complete summer meal.

Garlic Butter Grilled Zucchini

Summer brings an abundance of zucchini, and there’s no better way to celebrate its versatility than with this Garlic Butter Grilled Zucchini recipe. Simple yet bursting with flavor, it’s a perfect side dish that complements any meal.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tbsp unsalted butter, clarified
• 2 cloves garlic, finely minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. In a small saucepan over low heat, melt the clarified butter and stir in the minced garlic, cooking for 1 minute until fragrant but not browned. Remove from heat.
3. Brush both sides of the zucchini planks with the garlic butter mixture, then season evenly with sea salt and black pepper.
4. Place the zucchini planks on the preheated grill. Cook for 3-4 minutes on each side, or until grill marks appear and the zucchini is tender but still firm.
5. Transfer the grilled zucchini to a serving platter, sprinkle with fresh parsley, and serve immediately.

Rich in flavor with a slight smokiness from the grill, this Garlic Butter Grilled Zucchini offers a delightful contrast between its tender interior and slightly crisp edges. For an extra touch of elegance, drizzle with a balsamic reduction or sprinkle with grated Parmesan cheese before serving.

Grilled Zucchini with Balsamic Glaze

First, let’s explore the simplicity and elegance of grilled zucchini, a dish that transforms a humble vegetable into a culinary delight with just a few ingredients and steps.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons aged balsamic vinegar
• 1 teaspoon honey
• 1 small garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic to create the glaze. Set aside.
3. Brush both sides of the zucchini planks with olive oil and season evenly with salt and pepper.
4. Place the zucchini on the grill perpendicular to the grates to achieve attractive grill marks. Grill for 3-4 minutes on each side, or until tender and charred to your liking.
5. During the last minute of grilling, brush the zucchini with the balsamic glaze, allowing it to caramelize slightly.
6. Remove the zucchini from the grill and drizzle with any remaining glaze before serving.

Creating this dish results in zucchini that’s perfectly tender with a smoky char, complemented by the sweet and tangy balsamic glaze. Consider serving it atop a bed of arugula with shaved Parmesan for a refreshing summer salad.

Grilled Zucchini and Tomato Skewers

For a delightful summer dish that’s as nutritious as it is colorful, grilled zucchini and tomato skewers are a perfect choice. Follow these steps to create a dish that’s bursting with flavor and showcases the best of seasonal produce.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds
• 12 cherry tomatoes
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh basil leaves, finely chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the zucchini rounds and cherry tomatoes with extra virgin olive oil and balsamic vinegar, tossing gently to coat evenly.
3. Thread the zucchini and cherry tomatoes alternately onto skewers, leaving a small space between each piece to ensure even cooking.
4. Season the skewers with sea salt and freshly ground black pepper, adjusting the amounts to suit your preference.
5. Place the skewers on the preheated grill, cooking for 3-4 minutes on each side or until the zucchini is tender and has distinct grill marks.
6. Remove the skewers from the grill and sprinkle with finely chopped fresh basil leaves for a burst of flavor.

Perfectly grilled zucchini and tomato skewers offer a smoky sweetness from the grill, complemented by the tangy balsamic and fresh basil. Serve them as a vibrant side dish or atop a bed of quinoa for a hearty vegetarian meal.

Lemon Pepper Grilled Zucchini

For a refreshing summer side dish that’s both simple and sophisticated, lemon pepper grilled zucchini is a perfect choice. This recipe guides you through each step to achieve perfectly charred, flavorful zucchini every time.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, freshly ground black pepper, fine sea salt, and garlic powder until well combined.
3. Add the zucchini planks to the bowl and gently toss to ensure each piece is evenly coated with the marinade. Let them sit for 5 minutes to absorb the flavors.
4. Place the zucchini planks on the preheated grill perpendicular to the grates to achieve attractive grill marks. Grill for 3-4 minutes on each side, or until you see deep grill marks and the zucchini is tender but still slightly firm.
5. Remove the zucchini from the grill and arrange on a serving platter. For an extra burst of flavor, drizzle with a little more extra-virgin olive oil and a sprinkle of freshly ground black pepper before serving.

Grilled to perfection, these zucchini planks offer a delightful contrast between the smoky char and the bright, zesty marinade. Serve them alongside grilled meats or as part of a vibrant vegetable platter for a dish that’s as visually appealing as it is delicious.

Grilled Zucchini with Feta and Mint

When summer’s bounty brings an abundance of zucchini, this Grilled Zucchini with Feta and Mint recipe transforms the humble squash into a vibrant, flavorful side dish. Perfect for beginners, this methodical guide ensures a delicious outcome every time.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the zucchini planks with extra-virgin olive oil, then season evenly with kosher salt and freshly ground black pepper.
3. Place the zucchini planks on the grill perpendicular to the grates to achieve attractive grill marks. Grill for 3-4 minutes per side, or until tender and lightly charred.
4. Transfer the grilled zucchini to a serving platter. While still warm, sprinkle with crumbled feta cheese and finely chopped fresh mint leaves.
5. Drizzle the freshly squeezed lemon juice over the top just before serving to enhance the flavors.

Minty freshness and the tang of feta cheese elevate the smoky grilled zucchini, creating a dish that’s as visually appealing as it is delicious. Serve alongside grilled meats or as part of a Mediterranean-inspired mezze platter for a refreshing summer meal.

Grilled Zucchini and Eggplant Stack

Creating a visually stunning and delicious Grilled Zucchini and Eggplant Stack is simpler than you might think, especially with this step-by-step guide designed for beginners.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
• 1 large eggplant, sliced into 1/4-inch thick rounds
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup ricotta cheese
• 1/4 cup fresh basil leaves, finely chopped
• 1 garlic clove, minced
• 1 tbsp balsamic glaze

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Brush both sides of the zucchini and eggplant slices with extra virgin olive oil, then season with sea salt and black pepper.
3. Grill the vegetables for 3-4 minutes per side, or until grill marks appear and they are tender but still hold their shape.
4. While the vegetables grill, mix the ricotta cheese, chopped basil, and minced garlic in a small bowl until well combined.
5. Begin stacking the grilled vegetables on a serving plate, alternating between zucchini and eggplant, and spreading a thin layer of the ricotta mixture between each layer.
6. Drizzle the assembled stack with balsamic glaze just before serving.

Beautifully layered, this stack offers a delightful contrast between the smoky grilled vegetables and the creamy, herbed ricotta. For an extra touch of elegance, garnish with whole basil leaves or a sprinkle of red pepper flakes.

Grilled Zucchini with Yogurt Dill Sauce

Grilling zucchini brings out its natural sweetness and adds a smoky depth that’s perfectly balanced by the tangy freshness of a yogurt dill sauce. This dish is a testament to how simple ingredients can transform into something extraordinary with just a bit of care and attention.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup full-fat Greek yogurt
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the zucchini planks with olive oil, salt, and pepper until evenly coated.
3. Place the zucchini on the grill, cooking for 3-4 minutes per side, or until you achieve distinct grill marks and the zucchini is tender but still firm.
4. While the zucchini grills, in a medium bowl, combine the Greek yogurt, dill, lemon zest, lemon juice, and garlic powder, whisking until smooth and well incorporated.
5. Transfer the grilled zucchini to a serving platter, arranging them slightly overlapping for visual appeal.
6. Drizzle the yogurt dill sauce over the zucchini or serve it on the side for dipping, according to preference.

Now, the grilled zucchini offers a delightful contrast between the charred exterior and the soft, juicy interior, while the yogurt dill sauce adds a creamy, herbaceous note that elevates the dish. Consider serving it alongside grilled meats or as part of a vibrant vegetable platter for your next gathering.

Grilled Zucchini and Bell Pepper Medley

Cooking a vibrant Grilled Zucchini and Bell Pepper Medley is a fantastic way to bring summer’s bounty to your table. This dish combines the smoky sweetness of grilled vegetables with a hint of garlic and herbs, perfect for beginners to master with a few simple steps.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch thick rounds
• 2 large bell peppers (1 red, 1 yellow), cored and cut into 1-inch wide strips
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the zucchini rounds and bell pepper strips with the extra-virgin olive oil, minced garlic, fresh thyme leaves, sea salt, and freshly ground black pepper. Toss gently to coat all pieces evenly.
3. Place the vegetables on the preheated grill in a single layer, working in batches if necessary to avoid overcrowding. Grill for 4-5 minutes per side, or until you achieve distinct grill marks and the vegetables are tender but still crisp.
4. Transfer the grilled vegetables to a serving platter immediately to prevent overcooking. For an enhanced flavor, let them rest for 2 minutes before serving to allow the juices to redistribute.

Delight in the medley’s smoky char and the peppers’ natural sweetness, contrasted by the zucchini’s mild freshness. Serve atop a bed of quinoa for a hearty meal or as a vibrant side to grilled meats.

Grilled Zucchini with Honey Mustard Dressing

Unlock the flavors of summer with this simple yet elegant Grilled Zucchini with Honey Mustard Dressing. Perfect for beginners, this recipe guides you through each step to achieve a dish that’s both nutritious and bursting with flavor.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the zucchini planks with 2 tbsp of olive oil, kosher salt, and black pepper until evenly coated.
3. Place the zucchini on the grill, cooking for 3-4 minutes per side, or until you achieve distinct grill marks and the zucchini is tender but still firm.
4. While the zucchini grills, whisk together the Dijon mustard, raw honey, and apple cider vinegar in a small bowl. Slowly drizzle in 1/4 cup of olive oil, whisking continuously to emulsify the dressing.
5. Transfer the grilled zucchini to a serving platter. Drizzle with the honey mustard dressing and sprinkle with fresh chives for a pop of color and flavor.

Fresh off the grill, the zucchini boasts a smoky char that contrasts beautifully with the sweet and tangy honey mustard dressing. Serve it as a standalone side or layer it over a bed of mixed greens for a hearty salad.

Conclusion

Perfect for summer, these 12 grilled zucchini recipes offer a bounty of flavors to explore. Whether you’re a seasoned grill master or a curious newbie, there’s something here to delight your palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning it on Pinterest. Happy grilling!