Shortly gardens will be overflowing with zucchini. I remember a few years ago we planted two plants which was one too many.
Even those with a black thumb like me seem to be able to grow zucchini. In a few weeks when you are overwhelmed with squash, try this delicious grilled zucchini recipe. It is a favorite even with my kids who don’t like zucchini.
Grilled Zucchini
Ingredients
- 1 pound Zucchini
- 2 tablespoons Olive Oil
- 2 tablespoons Lemon Juice freshly squeezed
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper freshly ground
- 2 cloves Garlic finely minced
- 1 1/2 teaspoons Italian Seasoning
- 1 tablespoon fresh Italian Parsley chopped finely, optional
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, garlic, and Italian seasoning until well combined
- Clean and cut zucchini in spears, slices or circles
- Add zucchini to rectangle pan or large bowl and toss with the olive oil mixture to coat
- Heat grill to medium-high
- Brush grates of grill with olive oil
- Place zucchini on grill and cook 3-4 minutes per side or until tender
- Remove from grill and place on serving plate
- Sprinkle with salt, pepper, and parsley if desired
- Serve with lemon wedges if desired
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Kelly S says
Sounds delicious! I’m not nomrally a fan of cooked zucchini either unless its in bread 😉 But I have found that I like grilled as well. One way we like to grill it is to cut as you have, then score the top length & widthwise. Pour some Italian dressing on it, salt & pepper & then grill. Can’t wait to try this w/garlic & parmesan! Anything w/garlic is good!!
Kristy says
Had to laugh at…”In a few weeks”! Here in MN, it will be another 6-8 weeks before we get any crops from our garden!
Nickeletta says
Oh yum, my favorite way to eat zucchini!
Breana says
Excited to try this & any other zucchini recipes! This is the 1st year I’ve had a garden & it is hugely successful! I don’t want anything to go to waste! 🙂
Kristen says
If we can’t grill it, we’ll coat it with butter, then toss it in flour, and fry it on the stove using the same ingredients you use 🙂 So yummy!
Linda says
I saw this yesterday and had to laugh. I had just typed up a grilled zucchini post the evening before. Mine will go up on Monday. Your picture is better. I used a grill tray and didn’t get good grill marks. My recipe is different, too, since I have to make it dairy free–no butter or Parmesan for me. What surprised me is that I liked it even better the next day, and reheated zucchini is usually not that appealing.
TheHappyHousewife says
That’s so interesting. I was wondering how it would taste the next day since I also don’t like it reheated, but we didn’t have any leftovers. P ate every last bit of it.
Heather B says
Ha ha last year I decided to plant only one because the year before they over powered everything…it died. I had not one single zucchini. Who knew it was possible?!?!
Merrilee says
I’m in the Sacramento Valley in California.
I am already being overwhelmed with zuchinni! 🙂
I bursh mine with olive oil & then sprinkle with salt & pepper.
Grill. then drizzle balsamic vinegar on top when done.
Yum!
I will have to try it with garlic & cheese since we will be eating a lot of zuchinni.