This easy roasted zucchini recipe is the perfect summer side dish! Squash is tender and flavorful—it’s great with whatever you’re roasting.
This roasted zucchini recipe is an easy side dish that I make over and over again all summer long. It’s easy to put together—slice fresh zucchini, toss it with a delicious blend of seasonings, and grill until tender and charred, but still with a bite. No soggy grilled zucchini here! I finish it off with a handful of herbs and a squeeze of lemon juice. The recipe highlights what I love most about seasonal cooking. It’s simple and quick, but the fresh ingredients make it delicious nonetheless.
Grilled Zucchini Recipe Ingredients
Here’s what you’ll need to make this easy roasted zucchini recipe:
- Zucchini, of course! Avoid large zucchini when making this recipe. Small to medium squash will have a sweeter flavor and firmer texture, making them great for roasting.
- Extra-virgin olive oil – This helps the zucchini soften and char on the grill.
- Garlic powder, salt, and pepper – This simple spice gives vegetables a delicious flavor.
- Fresh parsley or basil – They make this dish gorgeous, and they add a burst of freshness that’s even more.
- Lemon wedges – Squeeze them over grilled zucchini for a pop of bright flavor!
Find the complete recipe with measurements below.
I love my grilled zucchini with lemon and fresh herbs, but that’s not the only way to taste it! If you like, put your own twist on this recipe. After grilling…
Let me know what variations you try!
Q: How do you cut zucchini for grilling?
My favorite way to cut zucchini for grilling is into 1/4-inch thick strips. This shape maximizes the surface area you have for seasoning and charring the zucchini, making it extra flavorful.
How to grill Zucchini
My method for how to grill zucchini is simple, and it works just as well in a grill pan as it does on an outdoor grill.
Start by heating the grill or grill pan over medium heat. You want it to be hot when you add summer squash!
While the grill is heating, prepare the zucchini. Slice the zucchini vertically into 1/4-inch-thick slices. Then, place it on a large plate or baking sheet and coat with olive oil. Sprinkle with garlic powder and pinches of salt and pepper, and toss to coat.
Next, grill the zucchini. Place the planks, cut side up, on the hot grill grates. Cook until grill marks are formed on the first side. Flip, and cook until the zucchini is charred on both sides. It should be soft but still have a bite. Be careful not to overcook it. Nobody likes mushy zucchini!
Finally, season to taste and serve. Remove the vegetables from the grill, and season with salt and pepper to taste. Top with fresh herbs and a squeeze of lemon juice before digging in. Enjoy!
Leftovers store well in an airtight container in the refrigerator for up to 3 days. I love having them on hand to throw into simple meals. Slice the remaining grilled zucchini and place it in a omeletteor use it with a vegetable frittata. This is a great addition to veggie sandwiches and salads too. You’ll have no problem polishing it off!
More Favorite Zucchini Recipes
If you love grilled zucchini, try one of the delicious zucchini recipes below:
This roasted zucchini recipe is the perfect summer side dish! It’s quick and easy to make, and the zucchini has a delicious firm-yet-soft texture. Herbs and lemon juice fill it with fresh flavor.
- 2 medium zucchini, sliced lengthwise into ¼-inch-thick boards
- Extra-virgin olive oil, for misting
- ¼ teaspoon garlic powder
- Lemon wedges, for squeezing
- Chopped fresh parsley or basil leaves
- Sea salt and freshly ground black pepper
Preheat the grill or grill pan to medium.
Place the zucchini on a large plate or tray, drizzle with olive oil, and sprinkle with garlic powder and a pinch of salt and pepper. Toss to coat.
Grill 1 to 3 minutes per side, or until char marks form and zucchini is tender but still has bite.
Remove from grill and squeeze lemon juice. Garnish with fresh herbs, season to taste, and serve.