Author: This might be the easiest summer side dish on the planet. Just slice, season, grill, drizzle, done. Grilled zucchini gets smoky and tender, and that lemon-garlic drizzle is chef's kiss. It's perfect next to BBQ tofu, loaded into sandwiches, or tossed into a salad the next day.
Grilling works magic on so many vegetables and zucchini ranks right up there with my favorites. (I also love them in these Vegan Grilled Veggie Gyros.) This Grilled Zucchini with Lemon-Garlic Drizzle benefits from the light char and smokiness the grill provides, but then it's brightened up with a garlic-infused lemon vinaigrette. The acid in the lemon juice mellows the raw bite of the garlic, so what's left is deeply savory and flavorful. The whole package makes for the perfect summer side dish!
Why This Grilled Zucchini Recipe Is a Must-Make for Summer
- Quick and easy: The beauty of grilling is that it's a fast method of cooking and because the grilling process adds so much flavor, there aren't a lot of additional steps involved.
- Cook it indoors or out: You don't need to have an outdoor grill to make this recipe. You can cook it inside on a grill pan too!
- Versatile serving options: Serve this warm as a side dish for something like Quick & Easy BBQ Tofu, make it into a cold salad for work lunches, or even layer it onto sandwiches. Yum!
Ingredients for Grilled Zucchini
For the Zucchini:
- Seasonings: A mixture of garlic powder, smoked paprika, salt and pepper make this the best grilled zucchini.
- Zucchini: Select medium-sized zucchini. They are not too seedy, and not too flimsy. Perfect for planks that hold up on the grill.
- Olive oil: Or another oil you like to use for grilling. Vegetable broth can be substituted for an oil-free option.
For the Lemon-Garlic Drizzle:
- Lemon juice: Use fresh lemon juice for a more vibrant flavor.
- Olive oil: You can omit this for an oil-free option and use aquafaba instead.
- Garlic: Mince this finely with a knife or use a garlic press to crush it.
- Salt & pepper: In addition to seasoning the drizzle, you can grind some extra pepper onto the zucchini before serving.
How to Make the Best Grilled Zucchini
- Slice the zucchini: Cut it into planks.
- Make the seasoning mixture: Whisk the oil and seasonings in a small bowl.
- Season the zucchini: Brush the oil mixture over both sides of the zucchini.
- Grill: Grill the zucchini over medium-high heat until it's tender and nicely charred.
- Make the drizzle: Whisk the lemon juice and olive oil with the garlic, salt, and pepper.
- Serve: Arrange the grilled zucchini on a serving platter and drizzle the lemon-garlic mixture on top.
Tips and Variations
- Slice with a mandoline. This makes easy work of getting uniformly-sized planks of zucchini.
- Switch up the drizzle: Swap lemon for balsamic vinegar or red wine vinegar for a different zing.
- Add a sprinkle: Vegan feta, toasted breadcrumbs, sliced almonds, or crispy shallots take it up a notch.
- Herb it up: Parsley, dill, or basil are all delish here.
- Try it with other veg: This works beautifully with yellow squash or even eggplant slices.
Serving Suggestions
Since you've got the grill fired up anyway, pair this grilled zucchini with grilled Vegan Beet Burgers or Seitan Steak. Toss leftovers into pasta, grain bowls, or summer salads (like my Mediterranean Quinoa Salad). I also love them stacked in sandwiches with a thick smear of Edamame Hummus!
How to Store and Reheat Leftovers
Refrigerate the grilled zucchini in an airtight container for up to 4 days. You can serve it chilled or warm it in the microwave or a skillet coated with cooking spray.
If you try this grilled zucchini recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
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Best Grilled Zucchini with Lemon-Garlic Drizzle
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Ingredients
For the zucchini:
- 2 medium zucchini, sliced lengthwise into ½-inch planks
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika, (or regular paprika)
- Salt & pepper, to taste
For the Lemon-Garlic Drizzle:
- 1 tablespoon lemon juice, (about ½ lemon)
- 1 tablespoon olive oil
- 1 small clove garlic, finely minced or pressed
- Salt & pepper, to taste
Instructions
- Prep the zucchini: In a small bowl, mix the olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper. Brush or rub this mixture evenly over both sides of the zucchini slices.
- Grill the zucchini: Heat a grill or grill pan over medium-high until very hot. Place the zucchini planks on the grill and cook for 3-5 minutes per side, or until tender with deep grill marks. Avoid moving the zucchini or flipping it too soon to allow nice grill marks to form.
- Make the lemon-garlic drizzle: While the zucchini cooks, whisk together the lemon juice, olive oil, garlic, and a pinch of salt and pepper. Set aside.
- Finish and serve: Transfer the hot grilled zucchini to a serving platter and drizzle with the lemon-garlic sauce. Garnish with optional toppings if desired (see notes).
Notes
Optional toppings:
- Add creaminess: Try serving with a smear of hummus, crumbled vegan feta, or a drizzle of tahini.
- Add crunch: Top with sliced almonds, pepitas, or sunflower seeds.
- Add herbiness: Sprinkle with fresh chopped parsley, basil, mint, or dill for a burst of color and flavor.
Jackie D says
Made for lunch and they taste amazing. Cooked in the airfryer for 6 min and came out perfect.
Thanks for a great receipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, Jackie! Love that they worked so well in the air fryer—thanks for sharing the timing!
Laura says
Simple and delicious! Great way to showcase zucchini!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you enjoyed it Laura!! 🙂
Sandra says
This was SO good! I don't have a grill, so I cooked it in a pan on the stovetop. I'm quite sure it would have been even more delicious on the grill, but the flavor combination was really tasty! I had some as a side for dinner and put the rest on top of hummus on an english muffin for lunch. I'll definitely make this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it so much Sandra!