This grilled zucchini recipe turns a few simple ingredients into a flavorful summer side dish. The grill gives the squash slices a smoky flavor and crisp-tender texture.

Ready in minutes, these bites pair well with summer meals and get a fresh finish from parsley and a squeeze of lime or lemon.

Three grilled zucchini slices on a white plate, garnished with parsley, with lemon wedges and a red checkered cloth nearby on a white surface.

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When I'm grilling for one or two people, I like adding a veggie side that can cook right alongside the main dish without taking up much space. These grilled zucchini bites have become one of my favorite options because they cook quickly and pick up great color and flavor from the grill. This recipe is a practical way to make a fresh and easy side dish without ending up with a large container of leftovers in the refrigerator.

I often serve these zucchini rounds with proteins like my grilled shrimp skewers or grilled BBQ boneless chicken thighs since everything can be cooked at about the same time. The simple seasoning lets the natural flavor of the zucchini come through, while a squeeze of fresh lime or lemon at the end brightens everything up.

Ingredients

Two whole zucchinis on a white plate, with a small bowl of oil and a small bowl of assorted spices on a light-colored surface.

Here's what you need for this easy grilled zucchini:

fresh zucchini for grilling
granulated garlic or garlic powder
smoked sweet paprika
salt and pepper
extra-virgin olive oil

Scroll down to the recipe card for quantities used.

Instructions

Slice the zucchini into ½-inch-thick rounds and pat dry. Season both sides with garlic, paprika, salt, pepper, and a light coating of olive oil.
Preheat and lightly grease a grill or grill pan on medium heat.
Place the zucchini on the grill for 5 minutes. Grill on the first side until you get the char grill marks.
Flip and cook zucchini slices for another 3 to 5 minutes until crisp-tender.
Serve immediately with chopped parsley and a squeeze of fresh lime or lemon, if desired.

Tips

Top tip: I found that slicing the zucchini about ½ inch thick gives the best balance between getting nice grill marks and keeping the centers from becoming too soft.

Watch for color more than the clock. Smaller zucchini cook faster than large and medium zucchini, so remove the slices once they are tender with lightly browned edges.
Make only what you plan to eat. While leftovers can be stored, cooked zucchini tends to get mushy as it sits, so smaller batches usually have the best texture.
If serving with grilled meats, start the zucchini after the protein is nearly finished cooking. That timing helps everything reach the table while the zucchini is still warm and at its best.

Grilled zucchini slices arranged on a white plate, garnished with chopped herbs, with a red checkered cloth and fresh parsley in the background.

Variations

If you'd like to change things up, there are many ways to make zucchini on the grill. Try one of these variations to add a different flavor profile or make the side dish pair better with your main course.

Substitutions

Use yellow yellow squash. Slice and grill it the same way as the zucchini for a slightly sweeter flavor and similar texture.
Swap the smoked paprika for Italian seasoning. This gives the zucchini a more herb-forward flavor that pairs especially well with grilled chicken or fish.
Replace olive oil with avocado oil. Avocado oil has a neutral flavor and handles high grilling temperatures well.

Variations

Parmesan: Sprinkle freshly grated Parmesan over the hot zucchini right after grilling so it melts slightly before serving.
Lemon herb: Add fresh parsley and lemon zest along with the lemon juice for a brighter finish that works well with seafood.
Spicy: Mix a pinch of cayenne pepper or red pepper flakes into the seasoning blend for a little heat without changing the cooking method.
Mediterranean-style: Top the grilled zucchini with crumbled feta and chopped parsley just before serving for extra flavor and texture.

A close-up of a grilled zucchini slice held above a plate with more grilled zucchini pieces on a white surface.

Storage

Store leftover grilled zucchini slices in an airtight container in the refrigerator for up to 3 days. Keep in mind that the zucchini will soften as it sits, so the texture won't be quite the same as when freshly grilled.

To reheat, warm the slices in a skillet over medium heat for a few minutes or place them in an air fryer at 350°F for 2 to 3 minutes. While the microwave works in a pinch, it tends to make the zucchini softer and can diminish the grilled texture.