Smoky, tender grilled zucchini strips kissed with garlic, sea salt, and a splash of fresh lemon. This healthy W-W friendly side dish is perfect for BBQs, potlucks, or any quick summer dinner.
⏱️ Quick Recipe Snapshot
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Prep Time: 10 minutes
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Cook Time: 5 minutes
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Total Time: 15 minutes
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Servings: 6
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Skill Level: Easy
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Diet Tags: W-W Friendly • Gluten-Free • Vegan • Low-Carb
📌 Table of Contents
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What makes this grilled zucchini special
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Ingredients Needed
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How to Make Grilled Zucchini
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Serving & Storage Tips
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Expert Tips & FAQs
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Nutritional Info
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Kristy’s Note
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More Summer Veggie Sides
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Try It and Share!
✨ Why You’ll Love This Grilled Zucchini
From my grill to your plate, this zucchini is a no-fuss, full-flavor veggie winner. I love it because it’s quick to prep, naturally low in points, and adds a vibrant pop to any plate. Plus, that little squeeze of lemon right at the end? Total game changer!
🛒 Ingredients Needed
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4 small to medium zucchini – slice lengthwise for easy grilling
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2 tablespoons extra virgin olive oil – helps the zucchini char perfectly
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½ tsp fine sea salt – brings out zucchini’s sweetness
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½ tsp freshly cracked black pepper – for a hint of spice
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½ tsp garlic powder – adds depth
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1 lemon, cut into wedges – squeeze for brightness just before serving
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1 tbsp fresh parsley, chopped (optional) – for garnish and color
🔥 How to Make Grilled Zucchini
1. Preheat & Prep
Preheat your grill to medium heat (about 375–400°F). Trim the zucchini ends and slice each lengthwise into ½-inch thick strips. Use a sharp knife or mandoline for even cooking.
2. Season
Lay the zucchini strips on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Use your hands to toss everything together so each strip is well coated.
3. Grill
Place the zucchini directly on the grill grates. Cover and cook for 2 minutes on one side, or until grill marks form. Flip and grill another 2–3 minutes, covered, until crisp-tender.
💡 Kristy’s Tip: Don’t overcook! Zucchini should be tender with a slight bite—no mush allowed!
4. Finish & Serve
Remove from grill and arrange on a serving platter. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley if desired. Serve immediately.
🧊 Storage & Make-Ahead Tips
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently in a skillet or eat cold as part of a salad or grain bowl.
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Make Ahead Tip: Slice and season ahead of time; grill just before serving for the freshest flavor.
📊 Nutrition Info (Per Serving – Approx.)
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Calories: 70
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Protein: 2g
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Carbs: 6g
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Fat: 5g
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Fiber: 2g
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W-W Points:
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With 2 Tbsp oil: 2–3 Points (Blue/Green/Purple)
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With 1 Tbsp oil: 1 Point
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❓ Expert Tips & FAQs
Q: Can I grill zucchini on a grill pan or in the oven?
A: Yes! Use a stovetop grill pan or roast in the oven at 425°F for 10–12 minutes.
Q: What other seasonings work well?
A: Try smoked paprika, Italian seasoning, or even za’atar for a Mediterranean vibe.
Q: Can I slice them differently?
A: Sure! Round slices or wedges work too—just keep the thickness consistent.
👩🍳 Kristy’s Note
Grilled zucchini is a total summer staple in our house. Whether it’s Taco Tuesday or a grilled chicken night, this dish rounds out our plates with freshness and ease. My kids even love it cold the next day tossed into pasta or grain bowls—win-win!
🥗 More Summer Veggie Sides
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Creamy Cucumber Salad with Dill
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Zesty Tomato Cucumber Salad
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Roasted Cauliflower with Lemon Tahini
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W-W Friendly Grilled Corn with Chili Lime
📣 Try It & Share It!
Made this grilled zucchini? Snap a pic, tag @KristyCookRecipes, and let’s celebrate your summer veggie magic.
💬 Drop your fave flavor twist in the comments—I’m always looking for new seasoning inspo!