Updated: Jan 21, 2021
**Updated September 8, 2020 - See Lessons Learned for updates**
Grilled zucchini is a beautiful, bright, vibrant and tasty side dish to any meal. It’s also insanely easy! Just a few basic ingredients that are in most kitchens already, and you are off to the races.
I seasoned these with our everything Seasoning blend but a simple mix of salt and pepper will taste delicious as well. The kids gave it their seal of approval by eating their veggies. Seems to be getting a little more challenging with my three-year-old but he ate these, so that’s a “W” for dad!
Category: Sides & Appetizers, Vegetables
Grill: Dyna-Glo Grill
Heat Source: Gas
Estimated Cook Time: 6 Minutes
Actual Cook Time: 6 Minutes
Estimated Cooking Temperature: 450 degrees
Actual Cooking Temperature: 450-500 degrees
Cook Date: August 18, 2020
Pinch of salt to taste
2 tablespoons olive oil
Optional: Zest of a Lemon, cut into wedges to serve
Step 1: I prefer to quarter my zucchini length wise. This helps it not overcook too quickly and get soggy. You can slice them if you desire just note the cooking time is severely reduced, maybe 60-90 seconds a side if sliced.
Step 2: Place the quartered zucchini in a Ziploc bag, add olive oil, salt and seasoning to taste preference. If you are included the zest of a lemon, include it as well. Let sit and marinate a bit. This can be done hours ahead of time if desired.
Step 3: Preheat your grill to 450 degrees, rub some oil on the grates to help reduce sticking.
Step 4: Place the zucchini on the grill, rotating every couple minutes until desired consistency. If you prefer more “snap” to your veggies, about 4 minutes in total is appropriate. For me, I cooked a couple minutes longer to soften them up, 6 minutes total. This makes them easier for my daughter who is 1 to eat.
Step 5: Remove from grill and serve with a lemon wedge if desired.
Lessons Learned (Note: I will add additional lessons learned from our community members through comments on the site or social media)
Updated recipe: I recently cooked this again and added a pinch extra salt and zest of a lemon. It was delicious, kids ate them all. I updated the recipe to reflect this as an optional step.
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