Easy Grilled Zucchini
Perfectly charred, never soggy grilled zucchini spears with loads of flavor in just 10 minutes. A delicious healthy zucchini recipe for your next cookout! For tender but not soggy grilled zucchini, choose medium-sized zucchini squash with vibrant color. Too-large zucchini is often watery and flavorless. There are a few ways to cut zucchini for grilling, but my favorite is when they are simply cut into spears or batons. You get spears by cutting the zucchini in half lengthwise, and then in half lengthwise again to create 4 batons from each zucchini.
Servings: 6 people
Ingredients
- 3 medium zucchini, halved, then cut into spears (you should end up with 4 long spears per zucchini)
- Kosher salt and black pepper
- Seasoning of your choice, I used 1 teaspoon of dried oregano and 1 teaspoon of sumac
- Extra virgin olive oil
- ½ lemon, juice of
Instructions
- Place the zucchini spears in a large bowl. Add the kosher salt, black pepper, and seasonings. Drizzle with 2 tablespoons extra virgin olive oil and toss to combine, making sure all the spears are well-coated with the seasoning.
- Lightly oil the grates of an outdoor grill or indoor griddle and heat over medium-high.
- When your grill or griddle is hot, arrange the zucchini spears flesh-side down on one of its sides. Grill until you see some deep char marks (about 4 minutes or so), then flip the zucchini over so the skin side is now touching the hot grates. Grill for 4 to 5 minutes, then turn the zucchini one last time over on the other side of the spear (the side that is not charred yet). Grill for a couple more minutes.
- Remove the spears from the heat and arrange them on a platter. Immediately squeeze half a lemon all over, and if you’ve used sumac (which I highly recommend) sprinkle a generous amount to finish. Serve immediately.
Video
Notes
- How to choose the best zucchini for grilling - Medium-sized zucchini (around 6 inches long) are the best option. Zucchini that is too large will be watery and flavorless. Also pick zucchini that is firm, rich in color, and has a good bit of the stem attached. (Zucchini with a bit of stem lasts longer than zucchini without.)
- Cutting a zucchini into spears or batons - Simply the the zucchini in half lengthwise, and then cut each half lengthwise once more. This will give you 4 equal zucchini batons.
- What to serve with grilled zucchini - It makes a healthy side next to a variety of entrees, such as lamb chops, cilantro lime chicken, and Chilean sea bass. Or, serve it as an appetizer with a dip like Romesco sauce, whipped feta, or whipped labneh.
- Leftovers and storage - Refrigerate leftover grilled zucchini for up to 4 days in an airtight container. Reheat in a 350 degrees F heated oven for a few minutes until warmed through.
- Visit our online shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices (like the sumac used in this recipe).
Nutrition
Calories: 19.3kcal | Carbohydrates: 3.9g | Protein: 1.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 104.9mg | Potassium: 268.2mg | Fiber: 1.2g | Sugar: 2.7g | Vitamin A: 198IU | Vitamin C: 22.3mg | Calcium: 18.1mg | Iron: 0.4mg
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