My Summer Grill Buddy

I love grilling in the summer. The air smells like sunshine and good food. Zucchini is my favorite thing to throw on the grill. It is so simple and always turns out tasty.

My grandson once called them “green hot dogs.” I still laugh at that. He would eat a whole plate if I let him. That is how good they are. Do you have a favorite summer vegetable to grill?

Why This Simple Recipe Works

This recipe matters because it turns one vegetable into a star. A little oil and seasoning is all you need. It shows you that good food does not have to be hard.

You are also eating a whole, real vegetable. That is always a win. Your body gets vitamins and feels good. Cooking this yourself is a small act of love for your family.

Let’s Get Them Ready

First, wash your zucchini. Do not peel it. The skin has lots of good things in it. Then, slice it into thick rounds.

Now, the fun part. Toss them in a bowl with oil and spices. Get your hands in there. Make sure every piece is shiny and green. Doesn’t that smell amazing already?

The Magic on the Grill

Lay the slices on the hot grill. You will hear a happy sizzle. Let them cook for a few minutes. You will see nice dark lines appear.

Then, flip them over. The second side cooks faster. Fun fact: That sizzle is the water inside the zucchini turning to steam! It is making the zucchini tender. Do you like your zucchini soft or a little bit crunchy?

The Perfect Finish

When they are almost done, sprinkle on some parmesan cheese. Watch it melt. It makes everything better. I promise.

Take them off the grill and add a pinch of flaky salt. It adds a little crunch. Top it with fresh herbs from your garden. What is your favorite herb? Mine is fresh basil.

Ingredients:

Ingredient	Amount	Notes
Zucchini	3 medium	Sliced into 1/4-inch thick slices
Olive oil	2 Tablespoons
Italian seasoning	1 teaspoon
Kosher salt	1 teaspoon
Garlic powder	1/2 teaspoon	Or minced garlic
Ground black pepper	1/4 teaspoon
Grated parmesan cheese	For serving	Optional, sprinkle in last 2 minutes
Flake sea salt	For serving	Optional topping
Fresh herbs	For serving	Optional topping

My Favorite Grilled Zucchini

Hello, my dear! Let’s make some grilled zucchini. It always reminds me of summer evenings. My grandkids love this simple recipe.

We used to grow zucchini in our backyard. Sometimes they grew so big! This recipe is for the smaller, tender ones. They have the best flavor.

I still laugh at that one time I forgot to oil the grill. What a sticky mess that was! So let’s do it right. Here is how we make it together.

• Step 1: First, get your grill nice and warm. We want it at a medium-high heat. This is about 375 degrees. It should feel warm when you hold your hand above it.
• Step 2: Now, let’s wash our zucchini. No need to peel them. The skin is good for you! Slice them into rounds, about a quarter-inch thick. Not too thin, now.
• Step 3: Put all those slices in a big bowl. Add the olive oil and all the seasonings. Toss it all together with your hands. Doesn’t that smell amazing already?
• Step 4: Time for the grill! Use your tongs to lay the slices down. (A hard-learned tip: don’t just dump them from the bowl. The oil will cause big flames!). Let them cook for about 5 minutes.
• Step 5: Peek at the bottoms. Are they getting golden? Flip each one over. They only need a few more minutes. You’ll know they’re done when a fork pokes in easily.
• Step 6: If you’re using cheese, now is the time! Sprinkle that parmesan right on top. Close the grill lid for the last two minutes. It gets all melty and wonderful.

And you are done! I love to add a little extra flaky salt on top. What’s your favorite summer vegetable to grill? Share below!

Cook Time: 8–10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are some fun ideas for you. Try one next time you make it.

• Lemon Zest Zing: Add the zest of one lemon to the oil mix. It makes everything taste so fresh and sunny. I love this on a hot day.
• Spicy Kick: Toss in a pinch of red pepper flakes. It gives the zucchini a little warmth. My grandson calls this the “dragon breath” version.
• Herb Garden Delight: Use fresh chopped herbs instead of dried. Basil and thyme are my favorites. It tastes like a summer garden.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with your beautiful zucchini? It’s such a friendly side dish. It goes with almost anything you pull from the grill.

I love it next to a simple burger. Or some grilled chicken. You could even chop it up and put it on top of pasta. So many possibilities!

For a drink, a cold glass of lemonade is perfect. For the grown-ups, a crisp glass of sauvignon blanc is lovely. It cuts through the richness.

Which would you choose tonight?

Keeping Your Grilled Zucchini Tasty

Let’s talk about keeping your zucchini delicious for later. Store cooled zucchini in a sealed container in the fridge. It will stay good for about three days. You can also freeze it for a future meal. Just lay the slices on a baking sheet first. Once frozen, put them in a freezer bag.

I once put warm zucchini straight into a container. It got so soggy. Now I always let it cool completely. This keeps it nice and firm. Batch cooking helps on busy nights. You can grill a big batch for quick sides all week.

This saves you time and money. To reheat, use your oven or a skillet. This brings back that lovely grilled texture. The microwave can make it soft. Have you ever tried storing it this way? Share below!

Simple Fixes for Grilling Zucchini

Sometimes zucchini can turn out a little mushy. The secret is to not slice it too thin. Aim for slices about a quarter-inch thick. I remember when I sliced mine too thin. They fell right through the grill grates. Thicker slices hold their shape much better.

Getting the flavor just right is important. Always toss your zucchini well with the oil and spices. This makes every single bite taste wonderful. If your zucchini sticks to the grill, do not worry. Just make sure your grill is hot before you start. A hot grill gives you those perfect golden marks.

Getting those beautiful grill marks builds your cooking confidence. A well-seasoned slice makes the whole meal more enjoyable. Which of these problems have you run into before?

Your Grilled Zucchini Questions

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. All the ingredients are safe.

Q: Can I make it ahead of time?
A: You can slice and season it hours before. Keep it in the fridge until grilling.

Q: What if I don’t have Italian seasoning?
A: Use dried oregano and basil instead. It will still be very tasty.

Q: Can I double this recipe?
A: Of course. Just use a bigger bowl to mix everything. You might need to grill in batches.

Q: Is the parmesan cheese necessary?
A: No, it is just a yummy topping. The zucchini is great without it too. Fun fact: Zucchini is actually a fruit because it has seeds! Which tip will you try first?

My Kitchen to Yours

I hope you love this simple grilled zucchini. It reminds me of summer dinners with my family. Food always tastes better when shared with loved ones.

I would be so happy to see your creations. Show me your beautiful grilled zucchini plates. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.