Grilled Zucchini: A Mediterranean-American Summer Delight

There’s something timeless about grilling in the summer. The sound of sizzling vegetables, the smoky aroma floating through the warm air—it reminds me of summers in my Nonna’s garden on the Amalfi coast. Though zucchini is native to the Americas, my grandmother embraced it wholeheartedly, turning it into the star of countless dishes. She’d grill it until just tender, drizzle it with olive oil, and serve it with crusty bread and fresh herbs. Today, I’ve taken her simple tradition and fused it with bold Mediterranean-American flavors to bring you this Grilled Zucchini recipe—a dish that’s as vibrant and wholesome as summer itself.

Why You’ll Love This Grilled Zucchini Recipe

Grilled zucchini is the quintessential summer side dish—simple, healthy, and full of flavor. This recipe takes zucchini from bland to brilliant with just a few pantry staples. It’s:

• Quick to prepare (15 minutes from start to finish)
• Low in calories, high in nutrients
• Versatile—serve it as a side, salad topper, or main dish
• Vegan and gluten-free
• Packed with Mediterranean goodness: olive oil, garlic, lemon, and fresh herbs

Ingredients (Serves 4)

• 4 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Optional: 2 tbsp crumbled feta or shaved Parmesan for garnish

Tools You’ll Need

• Grill or grill pan
• Basting brush
• Mixing bowl
• Tongs
• Serving platter

Step-by-Step Instructions

Step 1: Prep the Zucchini

Start by washing the zucchini thoroughly. Trim the ends and slice each zucchini lengthwise into even planks about 1/4-inch thick. Thinner slices may fall apart on the grill, while thicker slices won’t cook through evenly.

Step 2: Marinate the Zucchini

In a large mixing bowl, combine olive oil, garlic, lemon juice and zest, oregano, and red pepper flakes. Toss the zucchini slices in the marinade, ensuring each piece is well coated. Let it sit for 10 minutes—just enough time for the flavors to begin penetrating.

Step 3: Preheat the Grill

Heat your grill or grill pan to medium-high. Lightly oil the grates or surface to prevent sticking. You want it hot enough to leave grill marks but not so hot that the zucchini burns before it softens.

Step 4: Grill to Perfection

Using tongs, place the marinated zucchini slices on the grill. Grill for 2–3 minutes on each side, or until tender with defined grill marks. Avoid flipping too often to get those beautiful char lines.

Step 5: Garnish and Serve

Transfer the grilled zucchini to a serving platter. Sprinkle with salt, pepper, fresh parsley, and if desired, crumbled feta or Parmesan for a creamy, tangy contrast.

Chef’s Tips for the Best Grilled Zucchini

• Choose firm, medium-sized zucchinis—they grill more evenly and don’t become mushy.
• Don’t skip the marinade—it’s the key to layering bold Mediterranean flavors.
• Use a grill basket if you’re worried about slices falling through the grates.
• Make it ahead—grilled zucchini tastes great warm or at room temperature, making it perfect for picnics and barbecues.

Flavor Variations to Try

• Balsamic Twist: Add 1 tbsp balsamic vinegar to the marinade for a sweet, tangy note.
• Smoky Chipotle: Replace oregano with smoked paprika and add a pinch of chipotle powder.
• Herbed Yogurt Dip: Serve with a dip made from Greek yogurt, mint, and a dash of garlic.

What to Serve with Grilled Zucchini

This versatile dish pairs beautifully with:

• Grilled chicken or lamb kebabs
• Couscous or quinoa salad
• Hummus and pita
• Fresh tomato bruschetta
• White wine or sparkling lemonade

Nutritional Information (Per Serving)

• Calories: 90
• Protein: 2g
• Fat: 7g
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 3g

Why Grilled Zucchini is the Ultimate Summer Side Dish

Zucchini is 95% water, making it hydrating and refreshing during the hot months. It also absorbs marinades like a sponge and grills quickly, making it an ideal veggie for fast, flavorful cooking. Plus, its subtle flavor acts as a canvas for Mediterranean herbs and spices.

Storing & Reheating Leftovers

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Lightly reheat in a skillet or enjoy cold in wraps and salads.
• Freeze? Not recommended—zucchini loses its texture when thawed.

Reader Engagement

Have you tried this Grilled Zucchini recipe? I’d love to hear how you served it! Did you add your own twist or serve it with a special dish? Leave a comment below or tag me on Instagram with your creation.

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