grilled zucchini

This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! It&#039;s fresh, healthy and easy to make.

Grilled Zucchini Salad with Corn and Tomatoes

zucchini,

cherry tomatoes, (halved)

corn kernels

olive oil, (divided)

salt and fresh ground pepper, (to taste)

olive oil

lemon juice

garlic, (minced)

arugula

goat cheese, ((or bleu cheese or feta cheese))

Preheat an outdoor Grill to medium-high; about 425˚F.

Brush grill grates with oil.

Drizzle olive oil over slices of zucchini and season with salt and pepper.

Grill zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.

At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.

Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 to 3 minutes.

In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.

To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.

Top with crumbled cheese and serve!

Simple and easy grilled zucchini with dried herbs and olive oil and finished with a simple balsamic vinegar drizzle. A super easy and healthy side dish for the summertime.

Italian Seasoning

½ teaspoon coarse kosher salt

garlic powder

Trim stem and blossom ends off zucchini. Cut lengthwise into long slabs about 1/3-inch thick. Lay on work surface. Brush oil over the zucchini with a pastry brush. Combine Italian seasoning, salt and garlic in a small bowl. Sprinkle over the zucchini.

Grill the zucchini until the charred on the bottom, 3 to 5 minutes. Flip over, avoiding letting the zucchini go through the grates, and continue cooking until just tender but not breaking down, about 3 minutes longer. Transfer to a large platter. Drizzle with balsamic and serve hot or at room temperature.

We made this recipe tonight and it was delicious! It's uncomfortably hot here tonight so grilling outdoors was the best option. The zucchini skin was crunchy and the flesh was grilled just right. The spices really complimented the zucchini and the balsamic vinegar was the icing on the squash. I'll make this recipe again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1562177076/qeopt6qyfktkbspnjkge.mp4

asy Grilled Zucchini with balsamic glaze is such a simple but delicious summer side dish and great way to use up garden fresh zucchini! I love to make it as a side dish for company during the summer because it is vegan, gluten-free, low carb and healthy, so everyone at the table can enjoy it.

Grilled zucchini is the perfect healthy summer side dish. The slices of squash are tossed in savory seasonings, then cooked until tender.

Grilled Zucchini

Zucchini (about 2 large,

salt

black pepper

parsley

In a large bowl toss together the sliced zucchini, olive oil, garlic powder, salt, and black pepper.

Preheat the grill or grill pan over medium heat. Clean the grill grates and grease with olive oil.

Once the grill is hot, and the zucchini and cook until grill marks are achieved, about 4 to 5 minutes. Flip and grill until the vegetable is tender, about  3 to 4 minutes.

Transfer zucchini to a serving dish, garnish with chopped parsley.

This grilled zucchini is bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy side dish that's quick to make and always gets rave reviews!

zucchini

pepper

Italian seasoning

garlic

parsley leaves (chopped)

lemon wedges

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.

Add the zucchini to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Preheat a grill or grill pan to medium high heat.

Add the zucchini to the grill in a single layer. Cook for 3-4 minutes per side or until tender and browned. Season with additional salt and pepper if desired.

Remove zucchini from the grill and place on a serving plate. Sprinkle with parsley and serve with lemon wedges if desired.

Simple grilled zucchini wedges are delicious on their own, but a lemony yogurt sauce, feta, and mint really elevate them in this easy recipe. Gluten-free.

small-medium zucchini (quartered lengthwise, cut in half horizontally)

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

lemon

milk Greek yogurt

garlic (finely minced)

feta cheese

mint

red pepper flakes

Preheat a grill to high heat. Toss the zucchini lightly with olive oil and pinches of salt and pepper. Grill cut side-down for 2 minutes, then flip and grill skin-side down for 3 to 4 minutes or until char marks form. Remove from the grill, transfer to a plate, and squeeze with lemon juice.

In a small bowl, mix together the yogurt, lemon zest, garlic, and ¼ teaspoon salt. Spread the yogurt on a medium serving platter, top with the zucchini, feta, mint, and red pepper flakes. Season to taste and serve.

This post can teach you How to Grill Zucchini that&#x27;s a great low-carb side dish all summer long, and your family will love this perfect grilled zucchini!

How to Grill Zucchini

zucchinis 10-12 inches long, sliced in slices 1/2 to 5/8 inch thick (see notes)

vinaigrette salad dressing (see notes)

Cut zucchini into slices, making sure the slices...

Cut zucchini into slices, making sure the slices are the same thickness.

Combine salad dressing with garlic powder and dried...

Combine salad dressing with garlic powder and dried herbs of your choice, if using. (I like this both with and without the extra flavorings. This is one place where fresh herbs are not better.)

Put zucchini slices into Ziploc bag, pour in...

Put zucchini slices into Ziploc bag, pour in marinade and let zucchini marinate in the fridge 4 hours or longer, even as long as all day if desired.

When you’re ready to cook, drain zucchini into...

When you’re ready to cook, drain zucchini into a colander placed in the sink.

To cook zucchini, preheat grill to medium-high. (You...

To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.) You can spray the grill with non-stick spray if desired, but the marinade has plenty of oil so you probably don't really need it.

Place zucchini on grill diagonally to the grill...

Place zucchini on grill diagonally to the grill grates, keeping a spray bottle handy for taming any flames that shoot up from the oil in the marinade.

After 3 or 4 minutes, check for grill...

After 3 or 4 minutes, check for grill marks, and when you see them rotate zucchini going the opposite direction. Cook 3 or 4 more minutes after you've rotated.

Turn zucchini to second side and cook a...

Turn zucchini to second side and cook a few minutes more, or until zucchini is starting to soften, with the outside slightly charred and browned.

Season with salt and fresh ground black pepper...

Season with salt and fresh ground black pepper and serve hot.

Make Perfect Grilled Zucchini all summer long! Quick and easy, great as a side dish with anything you&#x27;re grilling.

Perfect Grilled Zucchini

zucchini (about 8 oz each, sliced 1/4 inch thick)

olive oil (extra virgin)

tbsp red wine vinegar

basil

Kosher salt

Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste.

Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.

Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more

When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.

Grilled Zucchini – an easy side dish to make all summer long!

1 Freestyle Points • 48 Calories
https://www.skinnytaste.com/grilled-zucchini/

How To Make Grilled Zucchini

A simple recipe for Grilled Zucchini with zaatar, garlic and lemon. Serve it with tzatziki for extra richness. Full of flavor, delicious and healthy!

Grilled Zucchini with Zaatar

lbs zucchini (or summer squash)

Tablespoons Olive oil

Tablespoons Zaatar spice

garlic, finely minced

Slice the zucchini on the diagonal, into 1/3- inch thick slices and place into a large bowl. Drizzle w/ olive oil, sprinkle w/ salt and zaatar spice, and add the finely minced garlic. Using tongs or your hands, toss to combine until each piece is well coated.

Place zucchini on the hot grill using tongs. Close the lid and give a good sear, about 5 minutes. When there are good grill marks, turn them over, grill for 4-5 more minutes. Turn heat down to medium-low, cover, grill until cooked through.

When cooked to desired tenderness, place zucchini on a platter and cover with foil for 5-10 minutes, so they become even more tender.

Serve with optional yogurt or Tzatziki, a squeeze of lemon, a drizzle of olive oil, optional Aleppo chili flakes, a few cherry tomatoes ( or color), a sprinkling of Italian parsley (or cilantro or microgreens).

Simple, quick recipe, packed full of flavour.  Had this in my lunch box, it didn't disappoint will definitely make this again.

I may never eat zucchini any other way ever again! Like all of your recipes - a flavor punch that elevates a humble ingredient! The best!

My son -in -law is Lebanese. He gave me jar of zaatar. It was in my pantry for a year and then I have seen this recipe. It is so good. Though, I would skip tomatoes. In my opinion, it just doesn"t go together.

What is not to like! Quick, easy, delicious, and nutritious. I grew up eating Lebanese food so use Za’atar on many foods. On toast each morning too! Thank you.

I made this with zucchini and eggplant! Excellent! Thank you

We have so many zucchini fresh from our garden. Thank you for this great recipe!  It's on the menu for this evenings dinner!

Simple Italian Grilled zucchini, a fast, easy and healthy appetizer recipe. The perfect BBQ dish with fresh seasonings.

Simple Italian Grilled zucchini

2-3 medium zucchini (or how many you wish to grill)

Italian parsley ((7 1/2 grams, if more if needed))

Wash and trim the zucchini, slice it lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1-2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled.

In a medium bowl layer zucchini, chopped garlic,chopped Italian parsley, sprinkle with a pinch of salt and 2-3 tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers). Toss gently together, serve with a simple bruschetta or Italian crusty bread. Enjoy!

A healthy summer side of sliced grilled zucchini brushed with a delicious sesame-soy glaze.

soy sauce

sesame oil

garlic, (finely minced)

sugar

sesame seeds

red pepper flakes, (for garnish)

Preheat grill to Medium-High and brush grill grates with oil.

In a saucepan set over medium heat, combine soy sauce, sesame oil, garlic, and sugar; whisk and bring to a simmer, stirring frequently, until it begins to thicken. Remove from heat. Set aside.

Cut the zucchini into long 1/4-inch thick strips.

Place zucchini on the hot grill in one single layer.

Close the lid and cook for 3 minutes.

Using tongs, flip over the zucchini; cover and continue to cook for 2 to 3 more minutes, or until charred and tender. Remove from heat.

Remove from heat and brush each slice of zucchini with the sauce.

Garnish with sesame seeds and pepper flakes. Serve.

Tender zucchini slices are lightly seasoned and grilled for the perfect summer side dish.

zucchini (about 6-8 oz each)

garlic (minced)

basil leaves

lemon (divided)

seasoning salt & pepper

Preheat grill to medium-high.

Slice zucchini into long ½-inch thick slices and place on a plate or baking tray.

Add olive oil, garlic, basil, salt &amp; pepper. Squeeze half of the lemon over the zucchini and toss to combine.

Add the strips to the preheated grill and cook 2-3 minutes per side or until tender crisp.

Serve immediately.

Easy Mediterranean-style grilled zucchini salad with fresh herbs, lemon juice, and a sprinkle of feta. Serve it at room temperature.

Mediterranean-Style Grilled Zucchini Salad

Private Reserve Greek Extra Virgin Olive Oil

tsp organic ground cumin

Salt and pepper

tarragon

Feta cheese

Place the zucchini into a large bowl. Drizzle about 3 tbsp extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine.

Heat a grill or griddle until hot, add zucchini in batches (do not crowd). Grill for 4 minutes or so, turning over a couple of times until zucchini are cooked through and perfectly charred.

Transfer grilled zucchini back to the bowl. Add lemon juice, fresh garlic, salt and pepper. Toss to combine. Add fresh herbs and toss again gently.

Transfer to a serving platter and top with a sprinkle of feta or goat cheese, if you like. Serve at room temperature.

For suggestions, see "what to serve with this zucchini salad" section up in the post above.

https://content.jwplatform.com/videos/0wKYHMlT.mp4

All-star grilled zucchini salad. Simple zucchini recipe with loads of Mediterranean flavors, fresh herbs and a dash of citrus.

Mediterranean Grilled Zucchini Salad

Easy and incredibly flavorful, with just a few simple ingredients! This Grilled Zucchini Flatbread is perfect as a hearty appetizer, or a satisfying meal!

•  Vegetarian  •

Grilled Zucchini Flatbread with Goat Cheese and Rosemary

yellow

extra virgin olive oil

rosemary, divided

coarse kosher salt

Flatout flatbreads (we use Light Italian Herb)

All-natural nonstick cooking spray oil

goat cheese

Prepare and preheat grill.

If any of your zucchini or yellow squash...

If any of your zucchini or yellow squash rounds are very large in diameter, you can cut those rounds in half to yield smaller semi-circles. In a medium bowl, combine yellow squash, zucchini, and onion with olive oil, 1 teaspoon rosemary, salt, and black pepper. Toss well until the mixture is thoroughly combined and the vegetables are evenly coated all over with oil and seasonings.

Spread vegetable mixture in an even, single layer...

Spread vegetable mixture in an even, single layer on a grill topper that's large enough that the vegetables don't have to overlap too much (ours is about 11" x 14").

Grill vegetables over medium heat for about 15...

Grill vegetables over medium heat for about 15 minutes, stirring about every 5 minutes. You want the vegetables to develop areas of seared brown grill marks, without becoming too mushy or burned.

Meanwhile, spray both sides of each flatbread lightly...

Meanwhile, spray both sides of each flatbread lightly with nonstick spray. Grill over medium heat for 2 minutes on each side, until they develop lightly browned grill marks.

Top grilled flatbreads with grilled vegetables, and sprinkle...

Top grilled flatbreads with grilled vegetables, and sprinkle evenly with goat cheese and remaining 1/2 teaspoon rosemary. Lightly and evenly drizzle balsamic vinegar over top, if desired.

Cut into wedges and serve immediately.

Sea salt

It doesn’t get any easier than zucchini on the grill in foil! It’s my favorite simple summer side dish recipe because I can put it together in less than ten minutes! All that’s left is throwing it on the grill with my meat! Clean-up is incredibly simple too!

Grilled Zucchini and Squash in a Foil Packet

onion (optional)

Tablespoons butter

Tablespoon parmesan cheese (optional)

Cut zucchini and yellow summer squash into slices about 1/4 inch thick. Try and keep them even in size so they&#39;ll cook evenly. You don&#39;t need to peel them first.

Place zucchini and onions on a piece of heavy-duty aluminum foil, or a double layer of regular aluminum foil. Make sure the foil is big enough for the zucchini to be spread out no thicker than a triple layer. You don&#39;t need to arrange them, you just don&#39;t want the packet to be too thick. Make sure the foil is big enough to create a packet.

Add sliced onion, tomatoes, eggplant, or herbs if you&#39;d like.

Sprinkle with season salt and pepper. Cut butter into slices and set on top of veggies.

Bring edges of the packet up and fold over three times to seal. Fold edges to seal.

Place packet on the heated grill (I put them on the grill when I put my meat on the grill). Continue cooking zucchini for about 12 minutes. See the chart below for cooking time and temperature suggestions.

Remove from the grill and leave the packet closed for a couple minutes to let it steam. Be careful when opening the packet because steam will escape.

Top with chopped herbs and grated parmesan cheese if desired

Woooow.....Homemade!!! It’s the only thing that taste good! And so easy to do…

I think I will look for these and try your recipe this weekend. Thank you for sharing!

Zucchini are one of my favorite vegetables to grill. Grilling brings out their natural sweetness and adding that squeeze of fresh lemon juice at the end ensures I won’t be able to stop eating these.

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Top 18 grilled zucchini recipes from across the web

The most viewed grilled zucchini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed grilled zucchini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine