Enjoy your late summer zucchini harvest on the grill! Our easy grilled zucchini is delicious, healthy, and allergy friendly, plus it is so easy to make.
Grilled zucchini is one of my favorite ways to eat zucchini! It’s so tender, has that amazing grilled flavor, and it’s such an easy but delicious side dish for your favorite summer meals.
It goes without saying that our recipe for grilled zucchini is allergy friendly all the way around. It has very few added ingredients to it, so you don’t have to worry about allergens (unless of course you’re allergic to zucchini ?).
Grilled zucchini also fits just about any diet: it’s grain free/paleo, vegan/vegetarian, and it’s low carb, too. Even picky eaters like zucchini better than roasted or sauteed most of the time.
There’s just something about grilling that makes food taste even better!
Keep reading for our tips on how to grill zucchini and ways to serve this incredible side dish.
How to grill zucchini
Grilling zucchini is pretty simple and easy, and a great recipe to start grilling if you’re new to it. Cooking pretty much any kind of vegetable on the grill is my favorite ways to cook them, whether it’s mushrooms, bell peppers, carrots,…anything!
Here are the steps for grilling zucchini (don’t forget the printable recipe card is at the end of the post!):
- Preheat your grill, clean it, and set it to medium heat.
- Wash your zucchini and summer squash, then cut it into halves or quarters lengthwise (it cooks faster cut into quarters).
- Spray your zucchini with spray oil or brush with oil, and sprinkle on your favorite salt, pepper, and garlic powder.
- Grill 5-8 minutes on each side, depending on how soft you’d like your zucchini and if you cut it in half or in quarters.
You can leave the zucchini cut in half instead of cut into quarters, it will just take a little bit longer to cook. If I’m in a hurry to get dinner made, I cut the zucchini in quarters to make it faster.
Just make sure that you don’t overcook your zucchini (unless you like it that way) or it will get a little watery. If you want to use it in recipes, you won’t want it watery, so watch your zucchini as it’s cooking and make sure that they’re still tender-crisp.
If you’re buying zucchini at the store, most of them will be the perfect size for cooking on the grill (about 4-6 inches long). If you use zucchini from the farmer’s market or from your yard, try to find smaller ones that don’t have big, thick/tough seeds in the middle.
If you do end up with a zucchini that has big seeds in the middle, you can cut your zucchini in half, scoop out the seeds with a spoon, and then grill it in halves or quarters following the recipe.
Will a grill pan or indoor grill work for this recipe?
If you don’t have an outdoor grill (like a gas grill or a charcoal one) this recipe will work with an indoor grill or grill pan.
Depending on how hot your grill pan or indoor electric grill gets, you might have to cook these a little bit longer to get the zucchini cooked to your liking.
If you cook it on an indoor grill, it won’t have that great outdoor grill taste that we love. But you can make up for it a little by sprinkling on smoked salt to get closer to that outdoor grilled flavor.
How to serve grilled zucchini
Grilled zucchini goes with just about any summer meal, or even fall entrees if you still have plenty of zucchini moving into the fall months. Not only is it a great side dish, but grilled zucchini is perfect mixed into other recipes.
Here are some great ways to serve grilled zucchini:
- Cut up grilled zucchini and mix it with other grilled veggies (like grilled peppers or grilled mushrooms) for a grilled veggie salad.
- Make some bean-free zucchini hummus with grilled zucchini instead of roasted zucchini.
- Create a buddha bowl/nourish bowl grilled zucchini, quinoa, chickpeas, and dairy free tahini dressing.
- Serve alongside our slow cooker beef barbacoa or our dairy free grilled gouda sandwich (which cooks right on the grill too!).
- Cut the zucchini into pieces and place on skewers with grilled tomatoes and dairy free feta cheese pieces for a twist on caprese appetizers.
Easy Grilled Zucchini
- 4 small to medium sized zucchini or summer squash (about 5 inches long)
- Olive oil spray
- Cajun spice, pepper, and garlic powder (we use Tony Chachere's cajun spice for just about everything)
- Preheat your grill. Once it's hot, scrub it, then set the temperature to medium heat (about 300-400 degrees if you have a thermometer in your grill).
- Wash your zucchini or summer squash, then cut it into quarters lengthwise (it cooks faster this way). You can leave the zucchini cut in half instead of cut into quarters, it will take a little bit longer to cook.
- Spray oil on all sides of the zucchini and sprinkle with pepper, garlic powder, and Cajun spice.
- Grill on each side for about 5-8 minutes (depending on how hot your grill is and how you've cut your zucchini). Start with less time (5 minutes on each side) and add a few more minutes as needed until it is cooked to your liking.
- If you're cutting the zucchini in half instead of into quarters, cook it for the longer time (8 minutes) on each side. Once you have cooked it 8 minutes on each side, you can cook an additional 3 minutes on each side again until it is cooked to your liking.
- Move to a plate and serve immediately alongside your favorite main dish!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist