Looking for a delicious summer side dish? Here’s our family’s best grilled zucchini recipe. This tender zucchini is one of our favorite side dishes during this lovely time of year we call zucchini season.
Our garden has been producing about 6 zucchini a day, so we have been making all the usual amazing recipes with zucchini like sauteed zucchini, fried zucchini, gluten free zucchini bread and of course, this easy grilled zucchini recipe!
It’s the perfect summer side dish to use up your extra zucchini!
My 4 kids love this simple grilled zucchini recipe, which really says something. Plus, I’m happy to say that all 8 of the kids who taste-tested this grilled zucchini for me gave it a thumbs up and asked for seconds!
One of my kids is a picky eater, and surprisingly even she loves this grilled zucchini. Which is a huge win for our family! It’s hard to find side dishes that are healthy, gluten free and picky eater approved!
And finally, I just overhead my little ones pretend cooking upstairs…and they were making grilled zucchini. Which means this grilled zucchini recipe = A Total Win!
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What tastes good with zucchini?
Our family likes to serve grilled zucchini with any grilled or smoked meat.
It is the perfect side dish on a week night with grilled hamburgers, brats, hotdogs, grilled chicken, steak, or pork steaks.
Or you can level up your meal and serve grilled zucchini with smoked brisket (we have this pit barrel cooker and it’s amazing!) and these twice baked potatoes. SO good!
How do you grill zucchini without it getting soggy?
You’ll want to make sure that your zucchini is cut 1/3 inch to 1/2 inch thick. If it is too thin, you risk your grilled zucchini getting soggy.
On the same note, always use smaller zucchini to grill.
Larger zucchini will have seeds in it and that will make your grilled zucchini soggy.
Lastly, grilled zucchini should be grilled on medium high and served immediately.
That will help keep your grilled vegetables tender crisp, hot and delicious! Perfection!
How do you cut zucchini for grilling?
You’ll want to choose small zucchini for grilling.
I recommend cutting them 1/3 to 1/2 inch thick, longwise. See the pictures in this article for details.
**The best way to cut zucchini is lengthwise, so that they don’t fall through the grill grates. Another option would be to cut them into zucchini spears.
Should I peel zucchini?
Peeling zucchini is not necessary at all. It is totally fine to eat the skin of a zucchini!
In fact, the “skin” of the zucchini is the best part!
The skin of a zucchini is high in antioxidants.
Also, you’ll be happy to know that zucchini are very rich in vitamins.
Is the Sugar Necessary?
I believe the sugar is one of the key components of this recipe, because it caramelizes and gives it that amazing extra flavor.
If your are on a low calorie diet, you can try omitting the sugar, but you are sacrificing flavor.
Keep in mind that this seasoning is meant to be kept all grilling season in an airtight container for multiple meals – not just one meal.
The Best Grilled Zucchini Seasoning
The flavors in this recipe are inspired by Italian salad dressing.
This seasoning recipe will make enough for you to make grilled zucchini several times.
I like to mix up a batch of seasoning and then store it in an empty spice container to use during the summer months.
The best container for the job is one that has large holes so that you can easily shake the seasoning out right onto your zucchini.
Grilled zucchini is such an easy side dish and a great way to use up all of that garden-fresh zucchini so we always have this seasoning mix on hand!
Alright, let’s dive into the recipe!
Ingredients for Grilled Zucchini
– 3 Tablespoons Tones Italian Seasoning
– 3 Tbsp. Sugar
– 3 Tablespoons Dried Chopped Onions
– 2 Teaspoons Salt
– 2 Tsp. Garlic Powder
– 2 Teaspoons Onion Powder
– Several small Zucchini (I usually make 4 zucchini for my family of 6) sliced into long planks. (You can also use yellow summer squash in this recipe as well!)
– 3-4 Tbsp Olive Oil
First, heat your grill to medium-high heat.
In a small bowl, mix the Italian seasoning, sugar, dried chopped onions, salt, garlic powder, and onion powder together. If possible, place your seasonings mixture in an empty spice shaker bottle.
Be sure to keep your seasoning dry so that you can use the unused portion another day.
Next, on a cutting board, slice your zucchini lenghwise in 1/3 to 1/2 inch strips (or you might call them zucchini planks!)
Pour a bit of olive oil into a small bowl. Using a pastry brush, brush the zucchini with olive oil on both sides.
Now, turn your grill to medium high heat.
We only need to sprinkle one side of the zucchini with a generous portion of the seasoning mixture.
(I add the seasoning to the inner portion, not the green skin side as it doesn’t stick as well to the zucchini skin.)
When your grill is hot, place zucchini on the grill.
I place the zucchini plain side down and seasoning side up first.
Cook for 5 minutes. Then, flip each zucchini slice with tongs.
Then cook another 5 minutes.
Make sure you close your grill lid, so that it can reach the proper temperature.
Set a timer as burned zucchini is not so great! LOL We may or may not know this from experience!
The zucchini should be tender-crisp with nice grill marks when it is ready.
Remove from grill with tongs to a serving platter. For best results, serve immediately.
I find that using 4 small zucchini is the perfect amount for my family of 6. This recipe works well for yellow squash as well.
If you want to try different options, this recipe works well for yellow squash (yellow zucchini) as well.
Also, feel free to use your own favorite seasonings. We love this Italian blend of spices, but you might like to try a different twist on flavors next time!
A few helpful grilling tips:
– If you are grilling meat at the same time, I recommend placing your meat in the middle and turning off the burner heat in the middle. Your meat will cook nicely via the heat on either side of it. (Again, note that your grill lid must be closed!)
– Also, in order to get your meat finished at the same time as the zucchini, you’ll want to start the meat on the grill first and then begin to prep your zucchini.
– Always set a timer. Zucchini overcook and burn quickly if you lose track of time.
If you’d like a printable version of this awesome grilled zucchini recipe, just click the download button in the recipe card below.
Best Grilled Zucchini Recipe (Kid-Friendly!)
- small bowl
- pastry brush
- cutting board
- 3 tbsp Tones Italian Seasoning
- 3 tbsp White Sugar
- 3 tbsp Dried Chopped Onions
- 2 tsp Salt
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- Small Zucchini (I usually make 4 zucchini for my family of 6)
- 3-4 tbsp Olive Oil
- Heat your grill to medium-high heat.
- In a small bowl, mix the Italian seasoning, sugar, dried chopped onions, salt, garlic powder, and onion powder together.
- Keep your seasoning dry so that you can use the unused portion another day. If possible, place your seasonings mixture in an empty spice shaker bottle.
- Next, on a cutting board, slice your zucchini lenghwise in 1/3 to 1/2 inch strips (or you might call them zucchini planks!)
- Pour a bit of olive oil into a small bowl. Using a pastry brush, brush the zucchini with olive oil on both sides.
- Sprinkle ONE side of the zucchini with a generous portion of the seasoning mixture.(I add the seasoning to the inner portion, not the green skin side as it doesn’t stick as well to the zucchini skin.)
- When your grill is hot, place your zucchini on the grill.
- I place the zucchini plain side down and seasoning side up first.
- Cook for 5 minutes. Then, flip each zucchini slice with tongs.
- Then cook another 5 minutes. Make sure you close your grill lid, so that it can reach the proper temperature.
- The zucchini should be tender-crisp with grill marks when it is ready.Serve immediately.
Enjoy that grilled zucchini and be sure to share some with your kids! They’ll love it! Be sure to pin this recipe to save for later!