Grilled zucchini may seem simple, but only by following all the correct steps will they turn out perfect.
They are not just a side dish; they are the base for many other dishes. Only by following these tips will you have them perfect.
Choose medium-sized, firm, and fresh zucchini. The best are the dark ones or Romanesco zucchini.
If cut too thin, they dry out; if too thick, they don’t cook in the center. The ideal thickness is about 1/8 inch. It’s essential to use a mandoline adjusted with precision. The cut should be longitudinal so they cook evenly and compactly.
Use a cast iron grill or a griddle. It must be very hot before starting.
Cook for 2-3 minutes per side, turning only once, don’t turn them too soon; they should detach themselves when ready.
Prepared on the grill, zucchini are healthy and light, rich in fiber and low in calories.
They can be prepared in advance. They are versatile as they are the base for many other dishes like salads or appetizers.
They are refreshing.
I also recommend
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Grilled Zucchini
- 2 zucchini
- 2 tablespoons extra virgin olive oil
- 1/2 lemon
- 2 sprigs parsley
- to taste fine salt
- 1/2 clove garlic
Tools
- 1 Mandoline
- 1 Grill
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Fork
Steps for Preparing Grilled Zucchini
To prepare delicious grilled zucchini, start by washing them thoroughly under running water.
Remove the ends and cut them with a mandoline lengthwise to a thickness of about 1/8 inch
Heat a cast iron grill or griddle very well until hot. Place the zucchini slices on top and cook for 2-3 minutes on each side until they detach by themselves and dark stripes appear. Turn them only once.
Place the cooked slices on absorbent paper to remove excess moisture and let cool.
Wash and pat the parsley dry with absorbent paper. Chop it with a knife on a cutting board
Place it in a bowl along with the extra virgin olive oil, lemon juice, chopped garlic clove, and the finely chopped salt. Emulsify with a fork and season the zucchini. Let rest for 15-20 minutes so the flavors blend together, and the grilled zucchini is ready to enjoy.
Storage
Grilled zucchini can be stored in the fridge in an airtight container or on a plate wrapped with plastic wrap for three days.
They can be frozen, but they will lose texture: they become softer and more watery.
Let them cool completely.
Arrange them on a tray spaced apart, freeze separately first, then transfer to a freezer bag with an airtight seal.
Label with the date.
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