Grilled Lemon Garlic Zucchini
Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!
The weather is getting warmer and the zucchini is getting in gear for full bloom this summer season, although living in California does have its luxuries with year-round zucchini.
But for those of you who don’t have zucchini readily available 365 days out of the year, it’s time to dust off that grill (or grill pan) for these crisp-tender zucchini rounds.
Now these zucchini rounds are first tossed in a lemon butter garlic sauce – a sauce so good, you may want to double the sauce portion and serve some on the side with a spoon.
Go ahead. You know I won’t judge.
Grilled Lemon Garlic Zucchini
Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!
Ingredients
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
- Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about 2 minutes per side.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Oh, yeah, this is definitely damn delicious! Made this over the weekend–I used fresh lemon juice per recipe plus zest for batch 1, the used lemon-pepper season topped with chèvre for batch 2.
Mm-mm-mmm-mmm-mm.
Easy, quick and tasty. Didn’t have Italian herb mix, just used oregano. Did on the bbq and will definitely do again!
Very delicious. My husband loves growing zucchini and is forever asking me to “find a way to use them” … another way is what he means. Served him these with his eggs this morning, I brushed some of the grilling sauce over them on the plate as well.
Made it tonight and loooved it!! Favorite way of having zucchini and I keep making it
Awesome!
On the bbq do I close the top?
Nope. 🙂
Thawing frozen zucchinni is extremely watery. The best way to freeze it is to grate it, squeeze the water out, and seal into freezer bags or containers in serving sizes for cooking later. Optionally, freeze it in prebaked cake, or ratatouille because the liquid is cooked out. Yummm
Which one of your dipping sauces would you recommend with this dish?
A dipping sauce is not really needed here, although you could probably never go wrong with Ranch!
Delicious, i modified the recipe by using olive oil instead of butter, but a big hit at my table
I have a blessings worth of zucchini and wondering if I can grill the lot of it then freeze for later use?
Thanks.
Mary F in Lititz PA
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Made this tonight and it was delicious! Light, satisfying and perfect with my Hawaiian Chicken and macaroni salad.
Grilled this outdoors on our grill; tasted yummy but definitely did not get “crisp” tender, just tender. Think I will try it indoors and with olive oil instead of butter. Anyone else grill it outdoors? It took longer than 2 min per side on the grill, also.
What’s another way to cook these if we don’t have a grill pan?
You can cook this on a stovetop oven in a skillet.
Well, after reading the reviews, of no one actually making it, I did. It was very good. We love zucchini and usually saute it with garlic, olive oil and garlic. But this was really something special. I love your website, but don’t understand the comments of “looks good, will have to make next week.” Your readers should know that comments should be based on someone actually MAKING the recipe. What’s to comment about if you haven’t tried it??? Just my thoughts. Thanks for a great TRIED receipe.
Lola
Thank you SO much for saying something that is ACTUALLY helpful !! I also believe that the comments should be based on results or questions about the recipe and not as you mentioned “looks good” …. blah, blah, blah… You are definitely not alone there !!!
Do you think this would be good with squash as well??
Yes, absolutely.
Awesome! This recipe looks incredible yummy. What a great idea and I will post your recipe on Facebook.I don’t have a garden this year but I will buy some tomorrow at the Farmer’s market or ask my friend Robert if he has some to share.
Ooo I’m definitely giving this a try! I love zucchini, but my husband isn’t exactly a fan! Maybe if I prepare if this way, I can get him to eat it too! Here’s to hoping! lol
99% of your recipes are awesome—I cant wait to try the zucchini
I am NEVER disappointed when I try one of your recipes. Whenever I try something new I tell my boyfriend…. I know are are going to like this it’s Chungah recipe! And we always do!
I am not the biggest fan of lemon juice but it was so delicious with the butter and herbs. I think next time I will try to grill them a bit longer they didn’t get a dark as I liked! Can’t wait to try your other zucchini recipes! You’re the best!
Love your recipes. They are so easy and so good. Keep up the great work.
This was AMAZING – great/creative seasoning on the zucchini!
Tried this recipe this evening and it was delicious. My eldest son had two servings. It’s a keeper.
Thanks again for the wonderful recipes