Grilled Zucchini with Onions Recipe photo by Taste of Home
Total Time
Prep/Total Time: 20 min.
Set aside some room on the grill for zucchini. This side cooks quickly, and grilled zucchini pairs well with everything from barbecued chicken to tropical pork skewers.

Updated: Jun. 03, 2024

By midsummer, zucchini is one of the markets’ most bountiful (and affordable) vegetables. Its mild flavor works with whatever else you’re cooking up. Grilled zucchini is one of our favorite grilled vegetable recipes. Simply brush with olive oil, then grill until tender and toss in a quick lemon-olive oil dressing.

Ingredients for Grilled Zucchini

  • Zucchini: In many of our zucchini recipes, we suggest using small zucchini. The small ones are more tender and have smaller seeds. To prep them, slice them in half lengthwise to create plenty of surface area for grill marks and tasty dressing. Scale the recipe up or down to include more or fewer zucchini as needed.
  • Oil: Brush olive oil on the zucchini before grilling to add richness and flavor. Then, after cooking, toss the veggies in an olive oil-based dressing.
  • Dressing: This recipe keeps it simple, dressing the zucchini with thinly sliced green onions, salt and crushed red pepper flakes for a slight kick. Play around with the base recipe by adding extra seasonings or fresh herbs.
  • Lemon juice: Stir lemon juice into the green onion dressing for bright acidity. Fresh lemons have the best flavor, but you can use bottled lemons in a pinch.


Step 1: Grill the zucchini

Drizzle the sliced zucchini with 2 teaspoons oil. Grill, covered, over medium heat until tender, 8 to 10 minutes, turning once.

Step 2: Toss in a simple dressing

Place the cooked zucchini in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil. Toss to coat. Serve hot or at room temperature.

Recipe Variations

  • Change the dressing: Replace the lemon juice with white wine or champagne vinegar. To make the recipe even easier, use bottled Italian salad dressing.
  • Play with spices: Mild-flavored zucchini matches with virtually any spice, so go ahead and play! Try garlic powder, onion powder, coriander, cumin, paprika, cayenne pepper or Italian seasoning. Most dried herbs, like rosemary and thyme, are tasty, too.
  • Add fresh herbs: Zucchini season is also peak season for fresh herbs. Mince up herbs to sprinkle over the grilled zucchini. Basil, cilantro, thyme, dill and parsley are all delicious.
  • Use different squash: Other types of summer squash, like crookneck, also work in this recipe. You can even grill a mix of squash.

How to Store Grilled Zucchini

Leftover grilled zucchini can be stored in an airtight container in the fridge for up to four days. The zucchini will soften a bit as it cools, but it will still taste delicious. Serve it cold or at room temperature or reheat in a skillet to crisp it up a bit.

Grilled Zucchini Tips

How do you cut zucchini for grilling?

For this recipe, slice the zucchini in half lengthwise for a wide surface area to lay across the grates and create flavorful grill marks. Zucchini sliced lengthwise way will be evenly thick, too, so they’ll cook evenly. If your zucchini are wonky-shaped or oversized, cook them in a grill basket instead.

How do you avoid mushy grilled zucchini?

Usually, mushy zucchini is overcooked zucchini. Keep a close eye on the veggies as they start to take on color. Test the flesh with a knife: It should be tender enough to pierce easily, but still have a bite, like al dente pasta. It also helps to start cooking zucchini over a very hot surface, so preheat the grill before you start cooking.

What can you serve with grilled zucchini?

Most grilling dinner ideas will taste delicious alongside a platter of grilled zucchini: bacon cheeseburgers, spicy barbecued chicken and healthy grilled dinners. Or keep it simple and grill some chicken breasts for sandwiches, tossing zucchini on the grill at the end for an easy side. Since the zucchini tastes great at any temperature, including cold, bring a platter of grilled zucchini to a picnic. Leftover grilled zucchini would be delicious chopped up and tossed into a simple pasta dish.

Easy Grilled Zucchini

Prep Time 20 min
Yield 4 servings


  • 6 small zucchini, halved lengthwise
  • 4 teaspoons olive oil, divided
  • 2 green onions, thinly sliced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes


  1. Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once.
  2. Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.

Nutrition Facts

3 zucchini halves: 73 calories, 5g fat (1g saturated fat), 0 cholesterol, 314mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Wondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Recipe Creator