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Grilled zucchini on sheet pan with text overlay that reads the best grilled zucchini with lemon-garlic drizzle
4.67 from 3 votes

Best Grilled Zucchini with Lemon-Garlic Drizzle

Simple, smoky grilled zucchini finished with a bright hit of lemon and garlic. This easy summer side is bursting with flavor, requires just a handful of ingredients, and pairs perfectly with everything from BBQ mains to fresh salads.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Sam Turnbull

Ingredients

For the zucchini:

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
US Customary - Metric

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.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Best served fresh but also great cold or gently reheated.
Oil-free option: Use broth or lemon juice in place of oil for grilling, and sub aquafaba in the drizzle.
Serving Suggestions: Serve alongside vegan burgers, grilled tofu, or BBQ mains. Add to pasta, grain bowls, or summer salads. Leftovers make a great sandwich filling or can be chopped and tossed with chickpeas and vinaigrette for an easy next-day lunch.

Nutrition

Serving: 1 serving (recipe makes 4 servings) | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 273mg | Fiber: 1g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 0.5mg

Find it online:

https://itdoesnttastelikechicken.com/grilled-zucchini/

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