Grilled Zucchini is an easy healthy summer side dish seasoned with garlic, salt and pepper that takes minutes to cook on the grill. This simple recipe pairs perfectly with steak, chicken, pork or seafood and tastes absolutely delicious!
We have been cooking zucchini on the grill every summer for years. It's probably our favorite summer side dish because it's super simple and incredibly easy to make. It's also low carb, low in calories, low fat and gluten free, so it's suitable for almost any diet.
This delicious zucchini recipe is a terrific way to use up zucchini from your garden or your neighbor's garden. You can grill as much as you like all at once!
How to Grill Zucchini
First, rinse the zucchini under cold water, and pat dry with a kitchen towel or paper towel. By the way, you don't have to peel the zucchini, because the skin is thin.
Then, cut the whole zucchini into spears. The easiest way to do this is to cut the squash in half. Then, cut the half into quarters.
Place the spears into a mixing bowl. Then drizzle a little olive oil or avocado oil over them. We like to use avocado oil when grilling due to its higher smoke point. But, olive oil works, too.
Next, season the zucchini with a little bit of sea salt, pepper and garlic powder. You can change up the flavors, but we love keeping the seasonings minimal to bring out the natural flavor of the squash.
Rub a little bit of avocado on the grill to prevent sticking. The easy way to do this is to wet a paper towel with the oil and quickly rub it on the grates.
Then, place the zucchini spears on the grill, and cook for 2 minutes per side or until fork tender and cooked through. There are 3 sides to each spear, so it will be about 6 minutes total, depending upon how thick your spears are.
Grill with Yellow Squash
You can grill zucchini and yellow summer squash together at the same time. We do this frequently as they both have the same cook time. Just make sure the spears are all about the same size.
What to Serve with it
How to Store
Store any leftover zucchini in a covered container in the refrigerator. It should keep for about 3 to 4 days without getting soggy.
- 3 medium zucchini
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- Rinse zucchini under cold water, and pat dry
- Cut each zucchini in half and then in quarters, lengthwise
- Toss with avocado oil, and season with salt, pepper and garlic powder
- Brush grill grates with avocado oil, and cook on medium grill (350°) for about 2 minutes per side -- spears have 3 sides, so 8 total, or until fork tender and cooked through
- Serve immediately
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