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Simple Grilled Zucchini With Olive Oil – Easy, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini (or a mix of zucchini and yellow squash)
  • 2–3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder or 1 small clove garlic, finely grated (optional)
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon fresh lemon juice (optional)
  • 2 tablespoons chopped fresh herbs, such as parsley, basil, or mint (optional)
  • Pinch of red pepper flakes (optional)

Method
 

  1. Preheat the grill: Heat a gas or charcoal grill to medium-high. You want it hot enough to sear but not scorch.
  2. Prep the zucchini: Rinse, dry, and trim the ends. Slice lengthwise into planks about 1/3 inch thick or cut into thick rounds on a slight angle. Consistent thickness helps them cook evenly.
  3. Season generously: In a large bowl, toss the zucchini with olive oil, salt, and pepper until every piece is lightly coated. Add garlic powder if using. If you’re using fresh garlic, mix it with the oil first to distribute it evenly.
  4. Oil the grates: Right before cooking, oil the grill grates with a folded paper towel dipped in oil and held with tongs. This helps prevent sticking and gives clean grill marks.
  5. Grill the zucchini: Lay slices across the grates. Cook 3–4 minutes on the first side until you see char marks and the edges start to soften. Flip and grill another 2–3 minutes. The goal is tender-crisp, not mushy.
  6. Finish with brightness: Transfer to a platter. Add lemon zest, a squeeze of lemon juice, and herbs if you like. Taste and adjust salt and pepper. A pinch of red pepper flakes adds a nice little kick.
  7. Serve warm or at room temp: It’s great right away but also holds up well as part of a spread.