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Overhead photo of grilled zucchini spears stacked in a pyramid with lemon wedges on the side.
5 from 4 votes

Grilled Zucchini Recipe

Grilling zucchini is a great way to turn a humble veggie into a superstar! With homemade marinade and subtle smokiness, this zucchini is the perfect side dish.
Course Side Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 87kcal
Author Ginny McMeans


  • 1 pound zucchini - small in size, up to 2 pounds total.
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice - one lemon
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic - minced
  • 1 ½ teaspoons Italian seasoning
  • fresh parsley - optional for garnish
  • red pepper flakes - optional - very hot


  • In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, garlic, and Italian seasoning until well combined
  • Add zucchini to rectangle pan or casserole and toss with the olive oil mixture to coat.
  • Heat grill to medium-high. Brush grates of the grill with olive oil.
  • Place zucchini on grill and cook 3-4 minutes per side or until tender. Place on the grill skin side down first.
  • Remove from grill and place on serving plate.
  • Sprinkle with salt, pepper, and parsley if desired. Serve with lemon wedges if desired.


A serving is about ¼ to ½ pound. You can add another zucchini to the same mix if the zukes are very small.


Serving: 1Serving | Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 305mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 1mg