Grilled zucchini is a summer staple that brings out the vegetable’s natural sweetness and versatility. These 11 recipes highlight various cooking techniques and flavor combinations, from smoky marinades to refreshing herb-infused toppings. Each recipe showcases how to perfectly char zucchini for a delightful texture while enhancing its taste, making it a star on your grill this season.
Lemon Herb Grilled Zucchini Boats
Lemon Herb Grilled Zucchini Boats are a fresh and tasty way to enjoy summer veggies. These boats are filled with a creamy herb mixture that brings out the natural sweetness of the zucchini. The bright flavors of lemon and herbs make this dish light and refreshing, perfect for a summer meal.
Making these zucchini boats is simple and quick. Just hollow out the zucchini, mix the filling, and grill them until tender. They make a great side dish or even a main course for a light lunch or dinner.
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your grill to medium heat.
- Slice the zucchinis in half lengthwise and scoop out the center to create boats.
- In a bowl, combine ricotta cheese, Parmesan cheese, olive oil, lemon juice, lemon zest, parsley, basil, garlic powder, salt, and pepper. Mix well.
- Fill each zucchini boat with the cheese mixture.
- Place the filled zucchini boats on the grill, cut side up. Grill for about 10-15 minutes, or until the zucchini is tender and slightly charred.
- Remove from the grill and let cool for a few minutes before serving. Enjoy!
Grilled Zucchini with Chimichurri Sauce
Grilled zucchini with chimichurri sauce is a fresh and vibrant dish perfect for summer. The zucchini is grilled to perfection, giving it a smoky flavor that pairs beautifully with the bright and herbaceous chimichurri. This recipe is not only simple to make but also a great way to enjoy healthy veggies.
The combination of grilled zucchini and chimichurri creates a delightful taste experience. It’s a quick dish that can be served as a side or even as a light main course. You’ll love how easy it is to whip up this delicious recipe!
Ingredients
- 2 medium zucchinis, sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt to taste
Instructions
- Prepare the Zucchini: Preheat your grill to medium-high heat. Brush the zucchini slices with olive oil and season with salt and pepper.
- Grill the Zucchini: Place the zucchini on the grill and cook for about 4-5 minutes on each side, or until grill marks appear and the zucchini is tender.
- Make the Chimichurri: In a bowl, combine the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. Mix well and season with salt to taste.
- Serve: Once the zucchini is grilled, place it on a serving platter and drizzle generously with the chimichurri sauce. Enjoy warm!
Smoky Grilled Zucchini Tacos
These smoky grilled zucchini tacos are a fresh and tasty way to enjoy summer veggies. The grilled zucchini brings a delightful char and a hint of smokiness, perfectly complementing the fresh toppings. Simple to make, these tacos are great for a quick weeknight dinner or a weekend gathering with friends.
Filled with vibrant flavors and textures, these tacos are sure to impress. Pair them with your favorite salsa and a squeeze of lime for an extra zing. Whether you’re a veggie lover or just looking for a lighter meal, these tacos are a must-try!
Ingredients
- 2 medium zucchinis, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 small tortillas
- 1 avocado, diced
- 1 cup pico de gallo
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, toss the zucchini slices with olive oil, smoked paprika, salt, and pepper until well coated.
- Grill the zucchini for about 3-4 minutes on each side, or until tender and grill marks appear.
- Warm the tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing grilled zucchini on each tortilla, topping with diced avocado and pico de gallo.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Herbed Grilled Zucchini with Balsamic Glaze
This herbed grilled zucchini recipe is a delightful way to enjoy summer produce. The zucchini is sliced and grilled to perfection, bringing out its natural sweetness while the herbs add a fresh touch. Drizzling balsamic glaze over the top gives it a tangy finish that elevates the dish.
Not only is this recipe simple to make, but it also requires minimal ingredients. Perfect for a quick side dish or a light snack, it’s a great addition to any summer meal.
Ingredients
- 2 medium zucchini, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup balsamic glaze
- Fresh herbs (like thyme or basil) for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, toss the zucchini slices with olive oil, oregano, garlic powder, salt, and pepper until well coated.
- Place the zucchini slices on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the zucchini is tender.
- Remove from the grill and drizzle with balsamic glaze.
- Garnish with fresh herbs before serving.
Garlic Parmesan Grilled Zucchini Rounds
Garlic Parmesan Grilled Zucchini Rounds are a delightful summer treat that combines the fresh taste of zucchini with the rich flavors of garlic and Parmesan cheese. This recipe is not only simple to make but also a fantastic way to enjoy vegetables on the grill. The zucchini becomes tender and slightly charred, while the cheese adds a savory touch that makes these rounds irresistible.
Perfect as a side dish or a light snack, these grilled zucchini rounds are sure to impress your family and friends. They’re quick to prepare and cook, making them an ideal choice for busy summer evenings. Just fire up the grill, and you’ll have a delicious dish ready in no time!
Ingredients
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (such as oregano or basil)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your grill to medium heat.
- In a bowl, mix the olive oil, minced garlic, Italian herbs, salt, and pepper.
- Add the zucchini rounds to the bowl and toss until they are well coated with the mixture.
- Place the zucchini rounds on the grill and cook for about 3-4 minutes on each side, until they are tender and have nice grill marks.
- During the last minute of grilling, sprinkle the grated Parmesan cheese over the zucchini rounds and close the grill lid to melt the cheese.
- Remove from the grill, garnish with fresh basil leaves, and serve warm.
Mediterranean Grilled Zucchini and Feta Skewers
These Mediterranean Grilled Zucchini and Feta Skewers are a delightful mix of fresh flavors and textures. The combination of grilled zucchini, juicy cherry tomatoes, briny olives, and creamy feta cheese creates a tasty bite that’s perfect for summer gatherings. Plus, they’re super easy to whip up, making them a go-to recipe for any cook.
The smoky char from the grill enhances the natural sweetness of the vegetables, while the feta adds a tangy richness. Whether you’re hosting a barbecue or just looking for a quick side dish, these skewers are sure to impress your friends and family!
Ingredients
- 2 medium zucchinis, sliced into thick rounds
- 1 cup cherry tomatoes
- 1 cup feta cheese, cut into cubes
- 1 cup green olives
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine the zucchini, cherry tomatoes, feta cheese, and olives. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss gently to coat.
- Thread the zucchini, tomatoes, feta, and olives onto the skewers, alternating the ingredients.
- Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the zucchini is tender and has nice grill marks.
- Remove from the grill and serve warm, drizzled with a little extra olive oil if desired.
Spicy Grilled Zucchini and Corn Salad
This Spicy Grilled Zucchini and Corn Salad is a refreshing dish perfect for summer gatherings. The combination of grilled zucchini and sweet corn creates a delightful contrast of flavors. A hint of spice adds a kick that makes this salad truly memorable.
It’s simple to whip up, making it an ideal choice for a quick side or a light meal. Just toss everything together, and you’re ready to enjoy a burst of summer on your plate!
Ingredients
- 2 medium zucchinis, sliced
- 2 cups corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine zucchini slices, corn, olive oil, chili powder, cumin, salt, and pepper. Toss until everything is well coated.
- Grill the zucchini and corn for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
- Remove from the grill and let cool slightly. Chop the zucchini into bite-sized pieces.
- In a large bowl, combine the grilled zucchini, corn, cilantro, and lime juice. Toss to mix.
- If desired, sprinkle feta cheese on top before serving. Enjoy your salad warm or chilled!
Grilled Zucchini and Quinoa Stuffed Peppers
Grilled Zucchini and Quinoa Stuffed Peppers are a delightful summer dish that brings together fresh flavors and wholesome ingredients. The combination of tender zucchini and nutty quinoa creates a satisfying filling that pairs perfectly with the sweetness of roasted bell peppers. This recipe is not only tasty but also simple to prepare, making it a great option for busy weeknights or weekend gatherings.
Each bite offers a burst of flavor, with the grilled zucchini adding a smoky touch to the dish. Plus, it’s a colorful addition to your table, sure to impress family and friends. Enjoy this healthy meal that’s packed with nutrients and bursting with summer vibes!
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your grill to medium heat.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, then add diced zucchini. Cook until zucchini is tender, about 5-7 minutes.
- Combine the cooked quinoa, sautéed zucchini, oregano, salt, and pepper in a bowl. Mix well.
- Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture.
- Place the stuffed peppers on the grill, cover, and cook for about 15-20 minutes, or until the peppers are tender. If using cheese, sprinkle it on top during the last few minutes of grilling.
- Remove from the grill and let cool slightly before serving. Enjoy your delicious grilled zucchini and quinoa stuffed peppers!
Caprese Grilled Zucchini Salad
This Caprese Grilled Zucchini Salad is a fresh twist on the classic Caprese dish. With layers of grilled zucchini, ripe tomatoes, and creamy mozzarella, it’s a delightful combination of flavors that scream summer. The smoky taste from the grilled zucchini pairs perfectly with the juicy tomatoes and rich cheese, making each bite a treat.
Making this salad is a breeze! Just grill the zucchini, slice the ingredients, and layer them beautifully. It’s perfect for a quick lunch or as a side dish for your summer barbecues. Plus, it’s visually stunning, making it a great dish to impress your guests!
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 large tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your grill to medium-high heat. Brush the zucchini slices with olive oil and season with salt and pepper.
- Grill the zucchini for about 3-4 minutes on each side until grill marks appear and they are tender.
- On a serving platter, layer the grilled zucchini, tomato slices, and mozzarella slices in an alternating pattern.
- Drizzle with a bit more olive oil and season with additional salt and pepper if desired.
- Garnish with fresh basil leaves before serving.
Cajun Spiced Grilled Zucchini Fries
These Cajun spiced grilled zucchini fries are a tasty twist on a classic snack. They bring a delightful crunch and a kick of flavor that makes them perfect for summer gatherings or a quick side dish. Simple to whip up, they require just a few ingredients and minimal prep time.
The combination of Cajun spices adds a zesty punch, making these fries not only healthy but also incredibly satisfying. Pair them with your favorite dipping sauce for an extra layer of deliciousness!
Ingredients
- 2 medium zucchinis, sliced into fries
- 2 tablespoons olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Dipping sauce of choice (like ranch or spicy mayo)
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, toss the zucchini fries with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
- Place the zucchini fries on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
- Remove from the grill and serve hot with your favorite dipping sauce.
Grilled Zucchini and Chickpea Buddha Bowl
This Grilled Zucchini and Chickpea Buddha Bowl is a fresh and satisfying meal perfect for summer. With the smoky flavor of grilled zucchini and the hearty texture of chickpeas, it’s a delightful combination that’s both nutritious and delicious. Plus, it’s super easy to whip up, making it a great option for a quick lunch or dinner.
Ingredients
- 2 medium zucchinis, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
- Optional: avocado slices for topping
Instructions
- Preheat your grill or grill pan over medium heat.
- In a bowl, toss the zucchini slices and bell peppers with olive oil, garlic powder, salt, and pepper.
- Grill the zucchini and bell peppers for about 3-4 minutes on each side until they have nice grill marks and are tender.
- In a large bowl, combine the grilled veggies, chickpeas, cherry tomatoes, and cucumber.
- Toss everything together gently, and adjust seasoning if needed.
- Serve in bowls, garnished with fresh herbs and avocado slices if desired.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.