Recipe by Janet W.
"Zounds! It's zucchini! Grilled zucchini! Simple, healthy, and yummy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
I have been making this for years and I have found you don't need the foil. I usually put the zucchini strips in a ziploc, add olive oil, and season with salt, pepper and usually some cayenne.
Then just put them directly on the grill. They are even better if they get a little "burnt" looking.
This recipe is better done without aluminum foil. Instead of the ingredients listed, use Olive Oil, and sprinkle with Cavender's All Purpose Greek Seasoning & Lawry's Garlic Salt. Then place directly on grill for approx. 10 to 15 minutes, turning once. Cooking time is according to thickness of zucchini. This is also great on yellow squash.
Not sure why the name of this recipe is Grilled Zucchini. It's steamed zucchini but done on a grill instead of in a pot. Blah! The best way to make grilled zucchini is to cut them in half lengthwise, brush with olive oil and sprinkle with salt and pepper. Then, just toss them on the grill flat side down for about 5-10 mins and then flip over for a few more mins depending on the size and thickness of your zucchinis. You'll get the nice grill marks, a juicy, sweet, soft yet crispy veggie. Now that's grilled zucchini!
An easy way to cook up a side dish to go along with all the BBQ meats. Instead of butter, however, I sprayed the zucchinis with olive oil and added fresh herbs on top of the S&P.
I scored the zucchini first then drizzled it with olive oil instead of butter and in addition to the salt and pepper added some garlic powder and italian seasoning. I didn't do a foil packet, just put it directly on the grill. In no time at all, it was tender-crisp and delicious! A perfect side dish for grilled chicken.
Tasty but mushy. I used cooking spray instead of butter. I added fresh chopped italian parsley in addition to the oregano. I also added vidalia onion. It was okay - would have grilled the zucchini rather than wrapping it in foil & steaming.
This recipe turned out OK, but the zucchini was soggy and not "grilled" (i.e. crispy) at all. Were I to try this again, I would probably remove the foil half way through and finish it directly on the grill and baste a little more butter.
Wrapping in foil steams veggies. Direct grilling is best. And not much oil needed or turns mushy. Zucchini grilled this way is delicious tossed with pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Zucchini I
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 210
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Balsamic vinegar gives grilled zucchini delicious caramelized flavors.
See how to make summer’s ideal side dish starring zucchini and yellow squash.
See how to make a creamy, delicious zucchini side dish.