Grilled Zucchini

This recipe for Grilled Zucchini is one of my favorites for several reasons.  First, it’s a good way to use up the prolific zucchini of August.  Second, it’s mighty easy to make.  And third, it’s delicious.  Let’s not forget reason number four though –zucchini and summer squash are a healthy side dish for any meal.

Lately I’ve been serving this Grilled Zucchini with my Rosemary Lemon Chicken.  They make quite a summery pair, and along with a green salad comprise a lovely meal.

Grilled Zucchini

Print Recipe
  1. Trim off the top end of the zucchini, then cut in half
  2. Cut each half lengthwise into ½-inch thick strips
  3. Place zucchini in a large bowl with olive oil and salt
  4. Grill each side for 3-6 minutes, until zucchini is tender with pretty grill marks on each side
  5. Serve

It’s been almost a week since my older son’s team captured the Colorado State Baseball Championships in a stunning comeback.  They were one strike away from losing the entire title –down by 4 runs in the final inning with 2 outs and 2 strikes against them and the pulled a win out of their collective hats.

We’re now taking a much needed break from baseball.  It was a lot of fun and we were lucky to be surrounded by the absolutely amazing families of the little guys on the team.  Thanks to all of the team families who ate the many test batches of goodies that I forced on you during the tournament!

I’m happy to let you all know that at 7:30pm (PST) I’ll be doing a book signing at theAvid Reader in Davis, California tonight.  I grew up in Davis, it is my hometown and a lovely place.  Hope you can join us if you’re in the area.

If you can’t make that event, I’ll be doing another signing on Saturday, August 7th from 12-3pm (PST) at the Davis Lutheran Church (Fellowship Hall) with the Celiac Sprue Association.  Hope to see you there!


12 responses to “Grilled Zucchini”

  1. I’m a big fan of zucchini and actually ribbon it often, and saute it in butter with salt, a bit of cayenne and onion powder and put it over any meat as an easy, low-carb meal :)

    You can add the onion powder to the grilled zucchini, too. Adds great flavor :)

  2. Hi Elana! Your zucchini looks fantastic. This is exactly how I like to eat. I often add lemon thyme or garlic to my grilled veggies. My favorite part about grilling is that once I have everything marinated, my husband takes over. :) Have a fabulous time at your book signing. Some day you’ll have to do an event in Texas (preferably Dallas…that’s where I am.)

  3. I love grilled zucchini—in fact, it’s nearly the only way I really do like it. I slice it very thinly to minimize the mushiness factor, and often roll it around a tiny dab of fresh goat cheese and basil, fresh from the garden. A lovely light meal or appetizer.

  4. We’ve been eating a lot of zucchini lately, and we’re not tired of it yet. ;-) In fact, I love grilled zucchini. I’ve only done it in round slices, but both you and Kalyn have lengthwise slices … why didn’t I think of that? That combo does sound lovely, Elana!


  5. Yummy. I’ve also been grilling patty pan squash and yellow squash. I like to cut the squash width wise to create pretty round circles. I’m going to try freezing some this year to see if I can grill it during the winter when I miss and crave it. I just hope I don’t get mush!

  6. I love zucchini in all forms. Grilled, baked, steamed and raw–it’s my favorite item to pick up at the farmer’s market. I have a little plant in my garden that is supposed to be zucchini. I started it a bit late, so here’s hoping! Will try this one out for sure.

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Recipes » Cooked Veggies » Grilled Zucchini