Summer’s here, and with it comes the glorious bounty of zucchini—seriously, it feels like they multiply overnight! There’s something about the way grilling transforms this humble veggie into a smoky, tender delight that’s just irresistible. Picture this: a warm evening, the grill sizzling, and that first bite of perfectly charred zucchini—it’s like a symphony of summer flavors, all wrapped up in a single, glorious moment.
Steps
- Begin by preheating your grill or grill pan to medium heat to ensure it’s ready for the zucchini.
- Slice two medium zucchinis lengthwise into ¼-inch-thick planks to maximize seasoning and charring area.
- Place the zucchini slices on a large plate or tray, then drizzle them with extra-virgin olive oil.
- Season the zucchini with ¼ teaspoon of garlic powder, sea salt, and freshly ground black pepper, and toss to coat evenly.
- Place the zucchini on the hot grill, cut side down, and cook for 1 to 3 minutes per side until grill marks appear and they are tender yet firm.
- Remove the grilled zucchini from the heat, squeeze lemon juice over them, and garnish with chopped fresh parsley or basil.
- Adjust the seasoning with additional salt and pepper if needed, then serve immediately.
Ingredients
- 2 medium zucchini, sliced lengthwise into ¼-inch-thick planks
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon garlic powder
- Lemon wedges, for squeezing
- Chopped fresh parsley or basil leaves
- Sea salt
- Freshly ground black pepper
FAQ
- How should zucchini be cut for grilling?
- To maximize flavor and charring, slice the zucchini into 1/4-inch-thick planks. This shape increases the surface area for seasoning and grilling.
- What is the best way to grill zucchini?
- Preheat your grill or grill pan to medium heat. Slice the zucchini into planks, coat them with olive oil, garlic powder, salt, and pepper. Grill the planks until they have char marks and are tender but still have some bite.
- How can I store leftover grilled zucchini?
- Store any leftover grilled zucchini in an airtight container in the refrigerator for up to three days. They can be added to omelettes, frittatas, sandwiches, and salads.
- Can I customize the seasoning for grilled zucchini?
- Yes, you can add red pepper flakes for heat, use a balsamic vinegar reduction instead of lemon juice, or top with pesto or cheese like feta, Parmesan, or vegan Parmesan.
- What are some other zucchini recipes to try?
- In addition to grilled zucchini, consider trying roasted zucchini, baked zucchini chips, zucchini fritters, stuffed zucchini boats, zucchini salad, or zucchini noodles.
Tips
- Choose Smaller Zucchini: Opt for small to medium-sized zucchini as they tend to be sweeter and have a firmer texture, which is ideal for grilling.
- Cut for Maximum Flavor: Slice the zucchini into 1/4-inch-thick planks. This shape increases the surface area for seasoning and charring, enhancing the flavor.
- Avoid Overcooking: Grill the zucchini until it has a charred exterior but remains tender with some bite. This prevents it from becoming mushy.
- Experiment with Seasonings: While fresh herbs and lemon juice are classic, consider adding red pepper flakes for heat, a balsamic reduction for sweetness, or topping with feta cheese for extra flavor.
Equipment
- Grill or Grill Pan – Essential for cooking the zucchini and achieving the desired char marks.
- Large Baking Sheet or Plate – Useful for prepping the zucchini with oil and seasonings before grilling. (While common, a large baking sheet may be more specialized depending on your kitchen setup.)
- Tongs – Helpful for flipping the zucchini on the grill.
