Grilled Zucchini

By Alexa Weibel

Published August 8, 2022

  • Johnny Miller for The New York Times. Food Stylist: Sue Li.
Media 1 of 1
Total Time
15 minutes, plus grill heating
Rating
4(453)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

  • 3 large zucchini (about 8 ounces each), cut lengthwise into ½-inch planks

  • Extra-virgin olive oil, as needed

  • Coarse salt and freshly ground black pepper

  • 1 cup 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 (4 to 6 servings)

7 grams carbs; 20 milligrams cholesterol; 101 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 366 milligrams sodium; 5 grams protein; 3 grams sugar

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.

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Ratings

4 out of 5
453 user ratings
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Comments

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,

Mogie

you gotta cut them thicker than you'd think otherwise they turn to mush. quarter almost half inch. Not too much oil and NO salt for the grill...again...mush. once grilled in a bowl and cool in the fridge (or freezer).once cool then you dress with a splash of lemon or white vinegar. pepper. and the herbs. Mint and oregano are best. if you added the herbs when it's hot then they'd wilt and be yucky. olive oil perfect for a bbq salad, side or on a sandwich, sausage, chicken etc

Thom

Tip: salt your zukes well and put in a colander or on a rack to drain at least 30 minutes before using. It sweats out a bunch of moisture. Just rinse and pat dry and use for whatever. Any shape. Prevents them from getting soggy. They absorb some salt, but not too much, but that is a factor when seasoning.

Jackie

We really liked this recipe and it’s perfect to make while the meat is resting. I did add lemon zest. Next time I will try the capers, too.

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