Grilled Zucchini Slices

Note from Ana

We are big on grilling here in Australia. Summer days seem to stay with us for such a good part of the year, so I am always looking around my kitchen thinking, what else can I put on the BBQ? It has become a bit of a habit at this point, and honestly, I am not mad about it. I already love my mixed Grilled Peppers and Onions, but zucchini is another favourite of mine because it does something really lovely on the grill. It turns sweet, smoky, tender, and just a little golden around the edges, which makes it so much more exciting than people sometimes expect from zucchini.

My family loves this recipe because it is simple, quick, and goes with almost everything. I can throw it on the grill next to chicken, Barramundi, lamb, sausages, or whatever else we are having, and it always works. That is the kind of side dish I deeply appreciate. No drama, no complicated prep, just something fresh and delicious that makes the whole plate better.

I also love that grilled zucchini feels healthy without feeling boring, which is a very useful category of food in family life. It has that lovely soft texture, a little smoky flavour from the grill, and if you finish it with herbs or a squeeze of lemon, it suddenly tastes like you really had a plan. The options are endless, and that is exactly why I keep coming back to it. It is one of those easy little recipes that earns its place again and again.

Best, Ana

How to serve

Serve these Grilled Zucchini Slices warm, straight from the grill, with a little squeeze of lemon if you like. I love them next to grilled chicken, fish like Barramundi or salmon, lamb skewers, sausages, or steak, but they are also lovely tucked into wraps, served with hummus and flatbread, or added to a big platter of grilled vegetables for entertaining. You can chop them up and toss them through pasta, layer them into sandwiches, or serve them alongside rice, couscous, or roasted potatoes for an easy dinner. They are one of those simple sides that fit in almost anywhere, which is probably why I make them so often.

Tips for Success

• Slice the zucchini evenly so it cooks at the same pace. If some pieces are very thin and others thick, you will end up with a few that are floppy and a few that still feel half raw. About the same thickness all the way through makes life much easier.
• Do not skip the oil. Zucchini is a lovely vegetable, but it does need a little help on the grill. The olive oil stops it from drying out too quickly, helps the seasoning stick, and gives you those beautiful golden edges.
• Make sure the grill is properly hot before the zucchini goes on. A hot grill gives you nice grill marks and helps the slices cook quickly without turning soggy. That little bit of char is part of what makes grilled zucchini so delicious.
• Do not overcrowd the grill. Give the slices a bit of space so they grill properly instead of steaming. If they are all piled too closely together, they will soften before they get that lovely smoky flavour.
• Be careful not to overcook them. Zucchini cooks quickly, and it is best when it is tender but still has a little bite. Once it goes too far, it can turn a bit watery and tired, which is not the mood we are after.
• Season simply, but well. Salt, pepper, and garlic powder are enough to make zucchini taste really good, especially once the grill brings out its natural sweetness. Then if you want to be a little extra, fresh rosemary, thyme, or lemon zest on top are all beautiful.
• And one little tip from me, serve it straight away if you can. Grilled zucchini is at its best when it is warm, fresh from the grill, and still feeling a little proud of itself.

Substitutions & Variations

• This recipe is beautifully simple, which also means it is very easy to change depending on what you have at home. If you do not have zucchini, you can use eggplant, yellow squash, asparagus, or even thick slices of capsicum. The cooking time may change a little, but the same simple olive oil and seasoning idea works so well with all of them.
• For the seasoning, garlic powder is easy and lovely, but you can swap it for fresh minced garlic if you prefer, or use onion powder, smoked paprika, or Italian herbs for a slightly different flavour. Fresh rosemary and thyme are wonderful on grilled zucchini, but oregano, parsley, basil, or dill can work beautifully too. And if you like things bright and fresh, a little lemon zest or a squeeze of lemon juice at the end is always a good idea.
• You can also dress the zucchini up after grilling if you want it to feel a little more special. A sprinkle of Parmesan or crumbled feta on top is delicious, and a drizzle of balsamic glaze can make it feel a bit fancier for entertaining. If you want more Mediterranean flavour, add a few chopped olives or a spoonful of pesto before serving.
• And if you are turning it into more than a side dish, grilled zucchini is lovely layered into sandwiches, tossed into pasta, added to grain bowls, or served with a dollop of hummus, yogurt sauce, or tzatziki. It is one of those easy recipes that gives you plenty of room to play, which is probably w
  

  Storage, Reheating & Freezer Tips

  These Grilled Zucchini Slices are best enjoyed fresh, straight from the grill, when they are warm, tender, and still have those lovely smoky edges. But if you do have leftovers, they keep quite well and are still very useful the next day.

  Store them in an airtight container in the fridge for up to 3 days. Once chilled, they soften a little more, which is completely normal. They may not have quite the same just-off-the-grill magic, but they are still delicious.

  To reheat, warm them quickly in a skillet, on a grill pan, or in the oven for a few minutes until heated through. I would avoid overcooking them the second time, because zucchini can go a little too soft if it stays on the heat too long. You can also eat them cold or at room temperature, which is actually very lovely tossed into salads, wraps, sandwiches, or pasta.

  I would not really recommend freezing this recipe if you can avoid it. Zucchini holds a lot of water, so once frozen and thawed, it tends to go quite soft and watery. It is still usable in things like pasta sauces, soups, or mixed vegetable dishes, but not quite as nice if you want those neat grilled slices back on a plate.

  So really, this is one of those recipes that is best made fresh, enjoyed well, and then happily tucked into tomorrow’s lunch if there is anything left at all.

  hy it is such a useful one to keep around.