One Grilled Zucchini
Four Easy Toppings
One Recipe. Four Ways.
You know that zucchini plant that starts producing approximately 47 zucchini overnight?
Or maybe you grabbed a few at the farmers market because they looked beautiful… and now they’re sitting in your refrigerator waiting for inspiration.
Either way, let’s make zucchini a little more exciting.
I start the same way every single time.
- Cut the zucchini in half lengthwise.
- Score the flesh in a crisscross pattern.
- Brush it with olive oil.
- Season generously with salt and pepper.
- Throw it on a hot grill until it’s tender with those beautiful golden grill marks.
That’s your blank canvas.
Four Toppings. One Easy Side Dish.
Instead of making four different vegetable recipes, we’re making one grilled zucchini and changing the topping.
It keeps dinner interesting without making more work. I’m always looking for ways to cook once and make it feel different. This is one of them.
I can’t pick a favorite. Tell me, what is your pick?
1. Chimichurri
Fresh parsley, garlic, olive oil, vinegar, lemon juice and zest…red pepper flakes if your feeling extra.
Need I say more?
This one is bright, garlicky, and probably my favorite with grilled steak or chicken.
Perfect for: Grilling nights and backyard BBQs.
2. Corn Salsa
Sweet grilled (frozen or fresh) corn, salsa, cilantro…
It’s basically summer spooned over zucchini. This one feels fun and colorful and would be perfect next to tacos or grilled chicken.
Pro Tip: No need to have fresh corn, just mix frozen corn with your favorite salsa
Perfect for: Taco Tuesday and feeding a crowd.
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3. Lemon Mint Almond Gremolata
This one feels a little fancy.
Fresh mint, lemon, toasted almonds, parmesan…
The crunch makes all the difference.
It’s bright, fresh, and somehow makes zucchini feel like restaurant food.
Perfect for: Dinner parties or when you want to impress someone without trying too hard.
4. Greek Style
This might be the easiest one.
Olives. Pepperoncinis. Parsley. Feta.
Done.
Every bite is salty, briny, fresh, and perfect next to grilled chicken or lamb.
Perfect for: Mediterranean dinners and summer lunches.
From My Kitchen
I love recipes like this because they remind me that vegetables don’t have to be complicated.
One simple cooking method. A handful of toppings. Four completely different side dishes. That’s the kind of shortcut I’ll use all summer long.
ps. Don’t skip scoring the zucchini. Those little cuts help the seasoning soak in and give all those toppings little pockets to settle into. It’s a tiny step that makes a big difference.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Grilled Zucchini, 4 Ways
- Total Time: 12 minutes
- Yield: 4+ 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Learn how to make perfectly grilled zucchini with four easy toppings including chimichurri, Greek, corn salsa, and lemon parmesan gremolata.
Ingredients
- 2 zucchinis, sliced in half and ends removed
- 1 tablespoon olive oil
- salt and pepper
Chimichurri (Fresh Herb Sauce)
- 1/4 cup fresh parsley, finely chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- zest from 1/2 lemon
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1 pinch or 1/4 teaspoon red pepper flakes
Corn Salsa
- 1 ear of fresh corn or 1 cup frozen corn
- 3/4 cup of your favorite salsa
- small bunch fresh cilantro, finley chopped
Lemon Mint Almond Gremolata
- zest from 1 lemon
- 1/3 cup whole almonds, roughly chopped
- 1/4 cup freshly grated parmesan cheese
- 2 heaping tablespoons fresh mint, roughly chopped
Greek Style
- 1/3 cup kalamata olives, roughly chopped or sliced in half
- 2-3 tablespoons feta cheese, crumbled
- 1/3 cup Pepperoncinis, roughly chopped or sliced
- 1 tablespoon fresh parsley, minced
Get Recipe Ingredients
Instructions
- After you slice the zucchinis in half. Score the zucchinis, by using a small paring knife. Cut into the zucchni quickly – don’t go too deep. Cut them about 1/2 inch apart all the way down the zucchini then tilt the zucchini so you score down the same zucchini make a crisscross pattern or patchwork design. Repeat until all the zucchinis are scored.
- Brush with olive oil on both sides and sprinkle with salt and pepper.
- Heat your grill to high heat. When the grill is hot, add the zucchini, cut side down and grill for about 4 minutes or until the underside is nicely browned. Flip over and cook for another 4 minutes. Remove from the grill.
- To assemble, top with whichever (or all) topping you choose. I use about 2 tablespoons for each half of zucchini.
Notes
The quantities in this recipe are based on 2 whole zucchinis, cut in half so you have 4 pieces. This could serve 4 people or 8 if you half the halves. This is a great vegetable side dish recipe. Perfect to make ahead of time and serve right off the grill. It’s impressive for your guests too!
The method for making chmichurri depends on the texture you like. I like to use a blender or small food processor but you can simply add everything in a jar with a lid and shake. If you want the parsley and oil to combine more almost like a pesto then the blender/food processor method works best.
- Prep Time: 2
- Cook Time: 10
- Category: Side Dish
- Method: Grilling
- Cuisine: Italian
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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