Grilled Zucchini

By Alexa Weibel

Grilled Zucchini
Johnny Miller for The New York Times. Food Stylist: Sue Li.
Total Time
15 minutes, plus grill heating
Rating
4(359)
Notes
Read community notes

Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it’s hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area — and convenience — by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you’d like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.

Learn: How to Grill

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Ingredients

Yield:4 to 6 servings
  • 3large zucchini (about 8 ounces each), cut lengthwise into ½-inch planks
  • Extra-virgin olive oil, as needed
  • Coarse salt and freshly ground black pepper
  • 1cup fresh ricotta (optional)
  • Fresh basil leaves (or other tender herbs, such as dill, mint or oregano), chopped capers and lemon, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

100 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 366 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the grill for direct grilling and heat over high.

  2. Step 2

    Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.

  3. Step 3

    Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)

  4. Step 4

    In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.

Ratings

4 out of 5
359 user ratings
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Cooking Notes

Susie

This is a great way to serve zucchini from the garden. The grilling imparts a crackly sort of yummy taste. I finish it off with dollops of balsamic, scatter arugula, and shaved parma cheese. Husband and guests love it. And it is quick and easy.

GemHallJan

Love this recipe, I serve the grilled veg on a bed of spinach or rocket and sprinkled with crumbled feta cheese, the saltiness is so good with grilled courgettes. Drizzle of olive oil and grated zest of lemon if I’m feeling fancy, and some toasted pine nuts, delish. Hot or cold!

Deb H

I used the Ricotta, but the second time I added lemon zest to the Ricotta and it made I big difference. Definitely a keeper for zucchini season,

ERH

I barbecue 2-3 times a year with the same group of friends and it’s tradition to bring zucchini planks for the grill. I slice and season them with olive oil, salt and pepper at home and bring them to the bbq in a ziplock bag, ready for the fire. Sometimes I like to season with minced garlic or cumin seeds.

Paul Mercer

We really did not what to expect here but we are so glad we made it. Used a mixture of basil, Greek oregano and thyme from the garden plus capers and a little lemon juice and it was sooo good. Serving presents its own challenge, what with the cheese becoming so creamy with the hot zucchini...large spoons are called for!

Amy

I make these all the time in summer! Try garlic salt instead of plain, and if you eat dairy, sprinkle a generous trail of parmesan down each plank and top with fresh cracked pepper. I promise you won't be disappointed!

Luzed

Would give this 10 out of 10. My husband doesn't like ricotta typically but he likes this. It is great sans the ricotta, herbs, and lemon, but so exceptional with it!! I have also used this recipe to cook summer squash as well that we received from our farm share and it was great.

Mermaid

Fantastic, especially with the lemon zest and ricotta. Paired with grilled salmon. Notable I liked this because I usually don't like zucchini! In the future, I might drizzle it with salt and press it for 30 min to expel some of the excess moisture

MMF

Any tips on preserving the glut? Freeze the planks? Before or after grilling?

Coryn

Idea: add toasted pine nuts

Molly

Lemon zest, salt, and pepper in the ricotta make a huge difference. Big fan of this recipe!

Nick G

Added some lemon zest right to the ricotta which really brightened up the dish. Finished with more lemon zest and fresh mint. Very nice!

Anne B

I added some Zatar spice (~1tsp.) to the Ricotta mixture with 1/2 tsp of lemon juice and let it sit for an hour or two beforehand. Since I didn't have capers, I had a jar of Italian miniature artichoke hearts in olive oil and put a few tablespoons of those on top with fresh mint, fresh dill, and squeezed fresh lemon on top of the zucchini. It was delicious and will make again and maybe use capers next time.

Anne B

I added ~1tsp of Zatar spice to the ricotta with a squeeze of lemon juice. I didn't have capers so used a jar of miniature artichoke hearts packed in olive oil as a topper with another squeeze of lemon, generous amounts of fresh dill and fresh mint. It was delicious and we will make it again!

MaryBeth

Grilled zucchini with grilled eggplant topped with a drizzle of tahini. A summer favorite!

Mrs. Osborn

Delicious and simple.

Auntie Mame

Nothing wrong with plain! no cheese, no herbs but I am messing around with flavors. Chopped basil with the gin!! and a dash of chartreuse. Thinking mint with the zucchini.

Luzed

Would give this 10 out of 10. My husband doesn't like ricotta typically but he likes this. It is great sans the ricotta, herbs, and lemon, but so exceptional with it!! I have also used this recipe to cook summer squash as well that we received from our farm share and it was great.

Casey C

Can I do this recipe with eggplant planks on the grill instead of zucchini?

Amy

I make these all the time in summer! Try garlic salt instead of plain, and if you eat dairy, sprinkle a generous trail of parmesan down each plank and top with fresh cracked pepper. I promise you won't be disappointed!

Isobel

I loved this! I used a George Forman-style grill to do the zucchini, and I garnished with a few artichoke hearts from a jar, and some lemon zest. Delicious!

Paul Mercer

We really did not what to expect here but we are so glad we made it. Used a mixture of basil, Greek oregano and thyme from the garden plus capers and a little lemon juice and it was sooo good. Serving presents its own challenge, what with the cheese becoming so creamy with the hot zucchini...large spoons are called for!

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