Grilled Zucchini Recipe Recipe
This grilled zucchini recipe is quick and easy and full of Middle Eastern flavor. It's a fantastic side dish you'll want to make all summer long! Vegan and Gluten-Free.
How to Make the Best Grilled Zucchini Recipe
Grilled zucchini is one of those simple summer side dishes that punches way above its weight in flavor. This recipe takes things up a notch by coating the zucchini in zaatar, a fragrant Middle Eastern spice blend that adds earthy, tangy, and nutty notes all at once. The result is a dish that’s both light and satisfying—perfect for serving alongside grilled meats, fish, or as part of a vegetarian spread.
The key to great grilled zucchini is getting those beautiful char marks while keeping the inside tender but not mushy. Slicing the zucchini into 1/3-inch thick rounds gives you the perfect thickness for achieving this balance. A quick 3-4 minutes per side on a hot grill is all you need. The olive oil helps the spices adhere and promotes even browning.
Finish with a bright squeeze of fresh lemon juice and a shower of herbs. If you want to make this dish even more special, serve it over a pool of creamy tahini yogurt sauce—the combination of the warm, spiced zucchini with the cool, tangy sauce is absolutely irresistible.
Grilled Zucchini Recipe
This grilled zucchini recipe is quick and easy and full of Middle Eastern flavor. It's a fantastic side dish you'll want to make all summer long! Vegan and Gluten-Free.
Ingredients
Grilled Zucchini
Instructions
Grilled Zucchini
- Preheat grill to medium-high. Clean and grease grill grates.
- Make the tahini yogurt if using.
- Slice the zucchini into 1/3-inch thick slices and place in a large bowl.
- Drizzle with olive oil and mix to coat well.
- Add the garlic, salt, pepper, red pepper flakes and zaatar spice, and toss to combine until each piece is well coated.
- Place zucchini slices on the hot grill using tongs. Close the lid and give a good sear, about 3-4 minutes. When there are good grill marks, turn them over, cover, and grill for 3-4 more minutes.
- Continue grilling until slightly bendy and translucent—be careful not to overcook. Place back in the bowl, add a little squeeze of lemon and adjust salt to taste.
- Serve over the tahini yogurt sauce (if using) or on a large plate. Scatter with fresh herbs and serve immediately.
Notes
- Zaatar is a Middle Eastern spice blend made from dried thyme, oregano, marjoram, sumac, and sesame seeds. You can find it at most grocery stores or make your own.
- For the optional tahini yogurt sauce, mix equal parts tahini and Greek yogurt with a squeeze of lemon juice and a pinch of salt.
