All hail zucchini, summer’s most prolific produce! This Grilled Zucchini is the latest, greatest means to use its bounty—and land yourself a stellar fast and healthy side dish in the process.
A sucker for a good deal, I never fail to overbuy on zucchini in the summer when the farmers at our local market are all but giving it away, and my green thumb friends are desperately looking to share their wealth.
Reading: Zucchini on grill in foil
Since one cannot live on Healthy Zucchini Muffins and Zucchini Cookies alone (SIGH), I’ve taken to using zucchini to make all manner of side dishes.
When we’re staying inside for dinner, oven and stovetop recipes like Roasted Zucchini, Sauteed Zucchini, or Zucchini Fries fit the bill.
Or we’ll add flare with extra crispy Air Fryer Zucchini.
Read more: The list of 13 hot dogs on a grill
In these precious days of summer, however, I’ve been trying to get outside and grill as much as possible.
Like Grilled Eggplant, Grilled zucchini is mild and versatile.
Cook it alongside Grilled Pork Tenderloin or Grilled Chicken Kabobs, or make it a hearty vegetarian evening with a Grilled Portobello Mushroom Burger.
If it’s summertime and you are cooking, chances are grilled zucchini is a spot-on match!
Table of Contents
How to Grill Zucchini
Grilled is one of the healthiest ways to eat zucchini, because the grill imparts big-time flavor without the need for extra fat.
Read more: There&39s More Than One Way to Skin a Chestnut
However, all grilled zucchini is not created equal.
If you’ve been a victim of soggy, mushy zucchini, you know what I’m talking about.
To grill zucchini without it getting soggy, you need to do two things:
- Cut the zucchini appropriately. I recommend quartering the zucchini lengthwise into batons (more below).
- Grill over medium high heat (about 400 to 450 degrees F). This is hot enough to crisp the outside, but not SO hot that the zucchini burns before the inside can become tender.
The Ingredients
- Zucchini. The star of the show! Zucchini is high in vitamins A and C and potassium.
- Olive Oil. Coating the outside of vegetables you prepare for grilling ensures they caramelize but do not burn. Zucchini needs very little, just 1 tablespoon for 4 medium zucchini.
- Kosher Salt + Pepper. Seasoning is key to great-tasting grilled veggies. Season vegetables both before you grill them and after, to taste.
- Italian Seasoning. While optional—simple grilled zucchini tastes great with just salt and pepper—I love to add a little Italian seasoning for some flair. Feel free to swap in another dried herb or seasoning blend you prefer.
- Parmesan. This nutty, umami addition is optional, but once you try Grilled Zucchini with Parmesan, it’s hard to go back! A sprinkle of cheese also tends to make grilled vegetables more appealing to kids and picky eaters.
- Lemon Juice. The hit of acid that brightens up cooked vegetables and makes them taste far more complicated than they really are (it’s why I love adding lemon to my Grilled Asparagus).
The Directions
- Preheat the grill (or for pan grilled zucchini, heat a cast iron grill pan on your stove).
- Cut the zucchini for grilling.
- Drizzle with olive oil and sprinkle the seasoning.
- Grill zucchini for about 9 minutes, turning it partway through. Enjoy!
Storage Tips
- To Store.Refrigerate grilled zucchini in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed. However, you can freeze uncut zucchini if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make this Recipe
- Tongs. I appreciated the locking feature for staying organized in a drawer.
- Measuring Spoons. Similarly, I love the magnetic feature in these because it helps them stay bundled together in my kitchen drawer
Save this easy zucchini recipe for the next time you need a fast, healthy side dish, or for when you feel overwhelmed with your zucchini haul.
For us most summer nights, it’s a mix of both.
Hence, we eat a lot of grilled zucchini around here. I’m not tired of it yet, and I don’t think you will grow weary either!
Read more: how to cook king crab legs on the grill | Family Cuisine
Through this article, we hope to help you understand Zucchini on grill in foil
