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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.
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.
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.
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.
Store leftover grilled zucchini in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
extra-virgin olive oil, plus more for grill
medium zucchini, sliced into 1/2"-thick strips
finely grated lemon zest
crushed red pepper flakes, plus more for serving
Kosher salt
Freshly ground black pepper
basil leaves, torn
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