Looking for an easy recipe to use up that summer zucchini or squash? Best Grilled Zucchini uses a handful of staple kitchen ingredients for a marinade, cooks on the grill in minutes, and is topped with fresh lemon and parmesan.
Best Grilled Zucchini
During the summer months, I’m on a mission to find as many ways as possible to use up all our garden zucchini and squash. My arsenal of the best zucchini recipes means it shows up at every meal.
Breakfast consists of Blueberry Zucchini Bread, at lunch we have leftover grilled zucchini salads, dinner is served with a side of roasted zucchini or zucchini fries, and dessert means gluten-free zucchini cake.
Either I’m taking it a tad bit too far, or I might just be a zucchini recipe guru?
Grilled zucchini has become a favorite recipe because it’s easy, quick, and delicious. The marinade and seasoning uses commonly stocked ingredients. Therefore, it’s as easy as picking some fresh zucchini or squash from the garden or your local farmer’s market.
How to Make Grilled Zucchini and Squash
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Grilling zucchini and summer squash only takes minutes and the prep is even shorter! Simply mix together the marinade, throw in the zucchini spears and let set for 15 minutes while the grill preheats. Unlike sauteed zucchini, the seasonings are added before cooking.
- To cut zucchini or summer squash spears, start by chopping off the ends. Slice in long quarters vertically. Alternatively, cut the squash into circles, but you may want to use a grill basket so they don’t fall through the grate.
- In a large ziplock bag place all the marinade ingredients – olive oil, garlic, and Italian seasoning. Shake to combine.
- Add zucchini or summer squash to the marinade and mix to combine. Set aside while you preheat grill and grate fresh parmesan.
- Grill the zucchini and remove to a sheet pan. Immediately squeeze lemon juice over zucchini and sprinkle with fresh parmesan.
How Long Does it Take to Grill Zucchini or Squash?
It mostly depends on how you prefer it cooked. Three minutes per side will give small size zucchini charred grill marks, but still crisp inside. If you prefer more tender grilled zucchini, leave it on for about 5-6 minutes per side.
flavor modifications
Use this recipe to make many versions, besides lemon parmesan zucchini. Here are some popular ways to change up the taste, which works with a variety of grilled veggies.
- Add a splash of balsamic vinegar or drizzle with balsamic reduction.
- Either marinate with fresh herbs or sprinkle on after grilling.
- For more intense lemon flavor, add lemon zest to the marinade.
- Skip the minced garlic and add 1/2 tsp garlic powder instead.
Making Grilled Zucchini Slices
If you rather have grilled zucchini slices instead of spears, trim off the stems and slice each squash horizontally, into 1/2 inch thick circles.
You can still place the slices on the grill, but turn carefully so they don’t fall through the grate. Alternatively, use a grill basket placed on the grill or a stove top grill pan.
Make this recipe in the Oven
If you don’t feel like turning on the grill for this zucchini recipe, you also have the option or roasting it in the oven.
- Preheat oven to 425ºF. Spray a baking sheet with cooking spray.
- Lay the zucchini or squash in a single layer on a sheet pan, with space between each spear so the heat can circulate around the veggies.
- Roast for about 15 minutes, flipping halfway through. Remove from oven, squeeze on lemon juice and sprinkle with fresh parmesan.
what to serve with it
Grilled zucchini squash is a low carb side dish that can be thrown together minutes and pairs great with other summer month recipes, such as Grilled Parmesan Chicken, steak, Grilled Salmon in foil, or Grilled Potatoes.
What to do with the leftovers?
In hopes of using up all that squash, you may have gotten a little overzealous with the amount you grilled. If you have leftover grilled zucchini, repurpose it in some of these dishes!
- Chop it up and through it in an omelet, breakfast egg muffins, or a potato frittata.
- Throw in soups, such as cream of tomato soup, vegetable minestrone soup, or stuffed pepper soup.
- Add to pasta dishes, like Italian sausage pasta or meatless baked ziti.
- Top pizzas or chickpea flatbread for a healthier pizza night.
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Grilled Zucchini
Ingredients
- ¼ cup olive oil
- 2 teaspoons Italian seasoning
- 2 cloves garlic, crushed
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 4 small or medium zucchini or squash, quartered lengthwise
- 1 tablespoon fresh lemon juice
- ½ cup freshly grated parmesan cheese
Instructions
- In a large ziplock bag place olive oil, Italian seasoning, garlic, salt, and pepper. Shake to mix together marinade ingredients.
- Cut zucchini or squash in long spears and add to marinade. Shake bag to combine. Set aside at room temperature for 15 minutes, up to 1 hour.
- Preheat grill to medium high heat. Oil grate and grill zucchini about 3-5 minutes per side or until charred and cooked. Remove grilled zucchini to a baking sheet. Immediately drizzle fresh lemon juice over and sprinkle hot zucchini with parmesan.
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Equipment Needed
Recipe Notes
Grilled Zucchini Slices
Trim off the stems and slice each squash horizontally, into 1/2 inch thick circles. You can still place the slices on the grill, but turn carefully so they don’t fall through the grate. Alternatively, use a grill basket placed on the grill or a grill pan (affiliate links) on your stove.Oven roasting method
- Preheat oven to 425ºF. Spray a baking sheet with cooking spray.
- Lay the zucchini or squash in a single layer on a sheet pan, with space between each spear so the heat can circulate around the veggies.
- Roast for about 15 minutes, flipping halfway through. Remove from oven, squeeze on lemon juice and sprinkle with fresh parmesan.
Nutrition
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Melisa M. says
Absolutely delicious and so easy, however I mixed the lemon juice into the marinade and put Parmesan on at end and baked it a couple more minutes..definitely the go to recipe for all the garden zucchini now 😋
Melissa says
Hello!
Thanks so much for writing! I’m glad to hear you found a new favorite zucchini recipe!
Best,
Melissa
Travis says
Really awesome flavor. Everyone loved it. Thanks!!
Melissa says
So glad to hear! Thanks for taking the time to write!
Best,
Melissa
Becky Simpkins says
This is amazing! And actually, I hurried thru the first time…I only used one spear…although it was a large one from Aldi…and I completely forgot about the lemon and Parmesan! Making it again tonight.
Melissa says
Hi Becky,
I’m so glad you loved this recipe. I’ve been making a ton of zucchini lately too to test out another recipe. I just published Roasted Zucchini, which I think you will love as well! BTW Aldi is like my favorite place ever!
Best,
Melissa
Lee says
Definitely my “go to” vegie recipe this summer ♥
Melissa says
Yay! Yes, this marinade works with a lot of different veggies 🙂
Cortney says
In reference to the nutrition facts…what is the serving size?
Melissa says
Hi Cortney, About 3 spears, but the calorie information is higher than it would actually be. The nutritional information just divides all the ingredients. However, not all the olive oil will actually stick to the zucchini, most will stay in the bag. So I would say 70 calories / 3 spears. Hope that helps!
Melissa
Michele says
Zucchini is one of my favorite recipes! Love that you grilled it. Sounds to flavorful!
Melissa says
Thanks Michele! Grilling zucchini is may absolute favorite way to cook it.