What size zucchini is best for grilling?

The ideal size zucchini for grilling is what I call "medium large." That would be 7 to 8 inches long. But you can grill zucchini that is bigger (or smaller) if you happen to have it. I don't recommend grilling the mega zucchinis that you left for too long and are the size of a chihuahua. They are too punky and seedy. Instead, use them to make zucchini soup.

How thick should I cut the zucchini before grilling?

Take your zucchini and lay them on the cutting board and cut both ends off. Then cut them into slabs that are about 1/3-inch thick. I find it's the perfect thickness for grilling. Any thinner and they'll overcook very quickly. Not only that, they will be hard to remove from the grill without breaking apart. If you were to cut them into thicker slabs, the final texture is too slippery and mushy. If you have small zucchini, you can cut it in half lengthwise once and grill it just a little longer per side to reach the ideal doneness. For thicker larger zucchini, cut them in half crosswise, then into 1/3-inch thick slabs.

How do I prevent zucchini from sticking to the grill?

Make sure that you clean your grill grates with a grill brush before adding the zucchini. You can also oil the grill grates by running an oil-soaked paper towel over the grill just before adding the zucchini.

Should you salt zucchini before grilling

Yes you should salt the zucchini before you grill it, but it is important not to do so too far in advance. If you salt it and then let it sit, it will draw the moisture out of the zucchini and it will not brown as easily. If you allow it to sit with the salt it can potentially cause it to stick to the grill too. So it is best to sprinkle on the salt shortly before adding it to the hot grill grates.

Can you eat grilled zucchini skin?

Yes you can eat grilled zucchini skin. Zucchini, and other summer squashes, have thin and tender skin that is entirely edible whether cooked or raw.

Grilled Zucchini

Description

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.

Ingredients

Scale

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

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Instructions

Preheat grill to medium heat.
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.
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.

Notes

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!

Prep Time: 10
Cook Time: 10
Category: side dish
Method: grilling
Cuisine: American

Nutrition

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