Grilled zucchini from overhead with green scissors, twine and clippings from the garden

Simple Grilled Zucchini Recipe

  • Author: Katie Webster
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: side dish
  • Method: grilling
  • Cuisine: American


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.



1.75 pounds zucchini, about 3 zucchini measuring 7 or 8 inches long

1 tablespoon plus 1 teaspoon olive oil

1 teaspoon Italian Seasoning

½ teaspoon coarse kosher salt

¼ teaspoon garlic powder

1 tablespoon best quality aged balsamic vinegar, or balsamic glaze


  1. Preheat grill to medium heat.
  2. 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.
  3. 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.


For smaller zucchini that is less than an inch thick, it is better to cut them a little thicker that a quarter inch or less thick. So I recommend that you remove the ends, then slice in half lengthwise. Grill until tender.

For large or giant zucchini, cut into five inch lengths, then into 1/3 inch slabs. Because they’re seedy, they will become tender faster without browning as much, so keep an eye on them!


  • Serving Size: 2 to 3 slices
  • Calories: 75
  • Sugar: 5 g
  • Sodium: 216
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 2 g
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