Grilled Zucchini

Searching for an easy side to go with your summer dinner? Look no further than grilled zucchini. In my opinion, the grill is this mild-mannered summer veg really comes out of its shell and shines. Consider: Zucchini chars readily, absorbs smoky flavors like a champ, and holds its shape admirably, yielding an ideal balance between charred exterior and tender interior. Ready in just 10 to 15 minutes and requiring minimal prep, this recipe is a cinch to throw together. Check out all my tips below for perfect grilled zucchini every time.

How To Make Grilled Zucchini

INGREDIENTS

• Zucchini: For grilling, I prefer small- to medium-size zucchini—6" to 8" is a good general rule—as they tend to have better flavor, fewer seeds, and a firmer texture.
• Extra-Virgin Olive Oil: Promotes charring, prevents sticking, and serves as a flavor medium for the citrus zest and red pepper flakes.
• Lemon Zest: Grated zest lends a bright top note to the earthy and smoky flavors of the grilled zucchini.
• Crushed Red Pepper Flakes: I find that mild-mannered zucchini really benefits from a spark of heat.
• Basil: Understated zucchini is a marvelous canvas for the summery flavor of fresh basil. I add the basil at the end to get a burst of brightness from its delicate essential oils, which would dissipate under extended exposure to heat.

STEP-BY-STEP INSTRUCTIONS

Prepare your grill for medium-high direct heat, i.e., cooking directly over the coals or heating element. While the grill is heating up, slice the zucchini lengthwise into 1/2"-thick planks; this thickness is ideal for ensuring the zucchini becomes tender and chars at about the same rate.

Toss the zucchini in a large bowl with the olive oil, lemon zest, and red pepper flakes until well coated; season with salt and black pepper. Zucchini loves salt, so be generous.

When the grill is good and hot, rub the grates with an oiled paper towel held with tongs. Now, using said tongs, place the zucchini on grill.

Cover and cook until dark grill marks form, about 3 minutes. Turn the zucchini, re-cover the grill, and cook until dark grill marks form on the second side, the skin is slightly wrinkled, and the zucchini is fork-tender, about 3 minutes more.

Transfer the zucchini to a platter. Scatter the basil over and sprinkle with more red pepper flakes.

Full list of ingredients and directions can be found in the recipe below.

Variations

Grilled zucchini is a blank canvas—you don't have to stop at salt and pepper! I keep it simple here with the addition of lemon zest and crushed red pepper flakes, but don't be afraid to hit the zucchini with all your favorite flavors. Try incorporating some crunch with toasted nuts or seeds or loading things up with chopped herbs and grated Parmesan or adding pops of bright flavor with capers or citrus juice.

What To Serve With Grilled Zucchini

As long as you’ve got your grill fired up, why not use it for the rest of the meal? Our chipotle tofu and pineapple skewers, honey-soy grilled pork chops, or classic grilled steak would all be perfect mains to go with this simple side.

Recipe Tips

• How to cut zucchini for grilling: To make zucchini easy to turn on the grill, I like to slice it into 1/2"-thick planks. A medium zucchini is usually good for 4 to 5 slices.
• How to cook zucchini so it’s not mushy: It starts selecting small- to medium-size zucchini, which have a lower water content than larger zucchini. Next, you need to cut the zucchini into thick planks (see above tip). Finally, be sure to grill the zucchini until tender throughout but still with a bit of bite; an inserted fork should meet a little resistance at the center of each plank.

Storage

Store leftover grilled zucchini in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.