Grilled Zucchini


Except for my picky eater who has been digressing in his like of vegetables, we all enjoy zucchini.  In the summer when my zucchini plants are producing, we don’t mind eating it every other evening for dinner.

We love it sautéed with onions and dill (a recipe I need to post), and zucchini with walnuts is also great.

I’ve been working on getting better at grilling vegetables.  I haven’t had great success in that area, but I am learning.  One problem I have is that the vegetables fall through the grate.  I bought a grill tray to help with that, and it does make a difference.

I used the tray when I cooked this zucchini, but as you can see, using a tray doesn’t give you those classic grill marks.  We didn’t mind.  This zucchini tasted great!

Well, I should clarify.  As I was eating, bite after bite, thinking, “Wow! This has great flavor!” my husband says, “This isn’t my favorite way to eat zucchini.”  Well, my husband is probably the second pickiest eater in the family.  He loves lemon in desserts, but for some reason didn’t like it on the zucchini.  The lemon flavor definitely come out in this recipe.

However, my youngest son expressed what I was thinking—that the zucchini was full of flavor.  My pickiest son was holding back and not eating it.  Unlike me, he eats what he likes best first, and saves his least favorite for last.  I told him not to listen to his dad.

Finally, he took a bite and said, “That’s actually pretty good,” and that was after expressing that he didn’t like zucchini.

My oldest wasn’t home for dinner.  He had some of the leftovers and said it was good.  That’s what he says about most food.


Grilled Zucchini
Recipe type: Side Dish
  • about 4 medium sized zucchini
  • ¼ cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1½ Tablespoons fresh basil
  • salt & pepper to taste
  1. Wash the zucchini and trim the ends. Cut in half if they are long, then cut lengthwise into approximately ½ inch slices.
  2. In a large bowl, combine all the ingredients and carefully stir the zucchini so it is coated.
  3. Transfer the zucchini the a grill tray or place them directly on the grill rack.
  4. Fish any remaining garlic and basil out of the bowl and put it on top of the zucchini slices.
  5. Grill about 2 – 3 minutes on each side, using tongs to turn the slices.



About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. I love grilled zucchini!

  2. With lemon and garlic and zucchini together, I couldn’t help but like this!

  3. I had one zucchini left in the fridge before we went camping this weekend. I should have taken it and grilled it or thrown it in with our “leftover hash” that we had breakfast this morning. Your grilled zucchini looks good, Linda. I’m going to get a grilled veggie basket. Kalyn (Kalyn’s Kitchen) recommended one a while back and it made sense to me. Still no grill marks :-( , but I don’t care either. 😉

    Happy 4th, dear!

  4. Found your site this week and I made this. It was so good! I grilled hamburgers and the zucchini along with sliced onions that I had drizzled olive oil over. Instead of may/mustard on the burgers we all put the zuccs and onions on it was wonderful! I just went GF the end of May and I am feeling so much better!
    Thanks for your site.

  5. I grill zucchini all the time. Slice it on the diagonal and the slices are bigger and don’t fall through the grate. Put the basil and garlic in a blender with oil. Then dip the zuch in before putting it on the grill. Then brush the up side before you turn it. I like it with soy sauce and garlic. Use wheat-free tamari. Cook on high heat. Faster and the grill marks look great.

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