Easy Grilled Zucchini
Perfectly charred, never soggy grilled zucchini spears with loads of flavor in just 10 minutes. A delicious healthy zucchini recipe for your next cookout! For tender but not soggy grilled zucchini, choose medium-sized zucchini squash with vibrant color. Too-large zucchini is often watery and flavorless. There are a few ways to cut zucchini for grilling, but my favorite is when they are simply cut into spears or batons. You get spears by cutting the zucchini in half lengthwise, and then in half lengthwise again to create 4 batons from each zucchini.
- Prep time
- 2 min
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium zucchini, (halved, then cut into spears (you should end up with 4 long spears per zucchini))
- Kosher salt and black pepper
- Seasoning of your choice,
- Extra virgin olive oil
- ½ lemon, (juice of)
Instructions
- 1
Place the zucchini spears in a large bowl. Add the kosher salt, black pepper, and seasonings. Drizzle with 2 tablespoons extra virgin olive oil and toss to combine, making sure all the spears are well-coated with the seasoning.
- 2
Lightly oil the grates of an outdoor grill or indoor griddle and heat over medium-high.
- 3
When your grill or griddle is hot, arrange the zucchini spears flesh-side down on one of its sides. Grill until you see some deep char marks (about 4 minutes or so), then flip the zucchini over so the skin side is now touching the hot grates. Grill for 4 to 5 minutes, then turn the zucchini one last time over on the other side of the spear (the side that is not charred yet). Grill for a couple more minutes.
- 4
Remove the spears from the heat and arrange them on a platter. Immediately squeeze half a lemon all over, and if you’ve used sumac (which I highly recommend) sprinkle a generous amount to finish. Serve immediately.