Easy Grilled Zucchini

This grilled zucchini recipe is quick, healthy, and packed with flavor. Perfectly charred with a smoky touch, fresh lemon juice, and a sprinkle of sumac, it makes the ultimate summer side dish for any meal.

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Ingredients

• 3 medium zucchini, halved and cut into spears (4 spears per zucchini)
• Kosher salt and freshly ground black pepper
• 1 tsp dried oregano
• 1 tsp sumac (optional but recommended)
• 2 Tbsp extra virgin olive oil
• Juice of ½ lemon

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Instructions

1. Season the zucchini
   Place the zucchini spears in a large bowl. Add salt, pepper, oregano, and sumac. Drizzle with olive oil and toss until well coated.
2. Preheat the grill
   Lightly oil the grates of an outdoor grill or an indoor griddle. Heat over medium-high until hot.
3. Grill the zucchini
   • Arrange the zucchini spears flesh-side down. Grill for about 4 minutes, or until deep grill marks form.
   • Flip so the skin side touches the grill and cook for another 4–5 minutes.
   • Finally, turn the zucchini on the last uncharred side and grill for 2 minutes more.
4. Finish and serve
   Remove from the heat and transfer to a serving platter. Squeeze fresh lemon juice on top and sprinkle with extra sumac if using. Serve hot.

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Why You’ll Love This Recipe

• Simple ingredients, big flavor.
• Ready in under 20 minutes.
• A healthy, low-carb, and gluten-free side dish.
• Works with both outdoor grills and indoor stovetop griddles.
• Versatile enough to pair with almost any main course.

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Tips

• Cut the zucchini into even-sized spears to ensure even cooking.
• Don’t overcrowd the grill—leave space between the spears for better charring.
• For extra flavor, marinate the zucchini with the olive oil and seasonings for 15–30 minutes before grilling.
• Serve immediately for the best texture—zucchini can get soft if it sits too long.

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Variations and Substitutions

• Different seasonings: Try smoked paprika, garlic powder, za’atar, or Italian seasoning.
• Citrus twist: Swap lemon juice for lime for a tangy variation.
• Cheesy finish: Sprinkle with grated Parmesan or crumbled feta right before serving.
• Spicy kick: Add a pinch of red pepper flakes or cayenne to the seasoning mix.
• Oil alternatives: Substitute olive oil with avocado oil or flavored oils like garlic-infused.

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FAQs

Can I make this without a grill?
Yes! Use a stovetop griddle pan or even roast in the oven at 425°F for 15–20 minutes.

How do I prevent soggy zucchini?
Don’t overcook it—zucchini cooks quickly, so pull it off the grill once tender with a slight bite.

Can I cut the zucchini differently?
Yes, thick rounds or lengthwise slices also grill beautifully. Just adjust cooking time slightly.

Can I make this ahead of time?
Grilled zucchini tastes best fresh, but you can prep the spears and season them in advance. Grill just before serving.

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Serving Suggestions

• Serve alongside grilled chicken, fish, or steak.
• Add to grain bowls or salads for extra texture.
• Chop leftovers and toss into pasta or couscous.
• Pair with hummus, tzatziki, or garlic yogurt sauce as a light appetizer.
• Use in wraps, sandwiches, or as a pizza topping.