This Grilled Zucchini Recipe is garlicky, lightly charred summer side dish that requires 5 simple ingredients. Great way to use up garden fresh zucchini!

Other simple ways to cook zucchini are these baked parmesan zucchini and sauteed zucchini.

If anyone comes to visit during summer, then chances are that they’ve tried this grilled zucchini recipe.

It’s one of my family’s signature grilled dishes served alongside grilled chicken breast with pita bread or grilled chicken burger, and fresh side salad like creamy cucumber tomato salad.

Why You’ll Love This Recipe

Simple: You just need 5 ingredients, and that’s including oil, salt, and pepper.
Tasty: The garlic, salt and pepper seasoning perfectly enhances the flavor of the squash without taking over.
Quick: This grilled zucchini recipe requires just minutes of prep and cook time!
Versatile: This recipe works for both zucchini and summer squash, from baby zucchini to giant garden zucchini cut in slices.

Ingredients for Grilled Zucchini

Zucchini: You can use any size and any color zucchini. It is all about slicing it into correct size. I am using 7 small-medium zucchini about 5 inches long, 3 pounds total.
Garlic: If you don’t have garlic cloves, you could use garlic powder instead. Although fresh garlic is the best.
Oil: Any mild tasting high-heat oil will work well. I often use avocado oil. Grapeseed oil or light olive oil should also work.
Salt and pepper: To season.

How to Grill Zucchini

Raw zucchini slices drizzled with oil and seasoned with salt, pepper and garlic.

The prep: Rinse and dry zucchini with a towel to remove excess water. If using small-medium zucchini, cut them in half lengthwise. If they’re larger, you can quarter them lengthwise or cut into 2 inch thick rounds.
Prepare the seasoning: In a small bowl, whisk together oil, garlic, salt and pepper.
Season the zucchini: Place zucchini in a deep baking dish with a lid, pour the mixture over, close the lid and give it a good shake until all pieces are evenly coated. Or just combine with tongs or hands, or apply with a brush.

Grill the zucchini: Grill zucchini covered for 4-5 minutes, then flip and cook uncovered for another 2-3 minutes.

Recipe Tip

Grilled zucchini is ready when tender to the touch with nice grill marks. If you want it to be a little firm, remove from the heat before it becomes tender, as it will continue to cook a little from the residual heat.

More Tips for Best Results

Dry the zucchini: You don’t have to dry it completely but it also shouldn’t be drenched in water as oil and water do not combine well. Just give it a quick pat dry.
The best way to slice zucchini: Aside from making sure the pieces are thick enough, about 1/3 to 1/2-inch thickness, the actual way you slice the zucchini is up to you. For these small-medium zucchinis, I sliced them in half. For larger zucchini, you could cut zucchini spears, lengthwise slices, or rounds.
To avoid soggy zucchini: #1 reason for soggy zucchini is overcooking it. Unlike firmer veggies, zucchini has high water content. It means that if you overcook it, water starts to seep out. Cut it into larger pieces because they are hard to overcook.
To make ahead: You can cover the zucchini in the dressing and refrigerate covered for up to 24 hours before grilling.

Serving Ideas

With simple seasonings like garlic, salt, and pepper, grilled zucchini is delicious and literally goes with everything! Or at least the garlic-loving Ukrainian in me certainly thinks so.

Try with grilled chicken burgers or spinach feta turkey burgers. Serve alongside simple mains like chicken crust pizza, cottage cheese mac and cheese or hot honey salmon bites.

How to Store

Store: Once cooked, store in an airtight container in the refrigerator for up to 3 days.

Don’t freeze. Zucchini doesn’t thaw well, it becomes soggy.

More Zucchini Recipes to Try

You can also browse our collection of 45 healthy zucchini recipes for more inspiration!

Grilled zucchini slices in a baking dish.

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