This grilled zucchini recipe is quick and easy and full of Middle Eastern flavor. It’s a fantastic side dish you’ll want to make all summer long! Vegan and Gluten-Free.
If you want peace and harmony in the world, you must have peace and harmony in your hearts and minds. Such change cannot be imposed; it must come from within.― Nisargadatta Maharaj
After years and years of grilling zucchini, both at our restaurant and then in our catering business, here is my absolute favorite way to cook and eat zucchini! I never tire of it!
The secret to the best-grilled zucchini is in the spice! Zaatar spice gives the zucchini a beautiful depth of flavor without overpowering it. Tender and succulent, it tastes heavenly.
The best part is you most likely have the spices you need in your spice drawer right now! I love serving this over Tahini yogurt sauce, which is optional- but elevates.
Grilled Zucchini Ingredients
- Zucchini– or sub-yellow summer squash, tatuma, crookneck squash, round squash or patty pan.
- Extra virgin olive oil – for coating the zucchini
- Salt, black pepper and red pepper flakes – to boost flavor
- Garlic – use freshly minced or garlic powder
- Zaatar Spice – a Middle Eastern spice blend that you can easily make (with cumin, coriander, dried thyme and sesame seeds!)
- Lemon – a squeeze of lemon juice or lemon zest
- Fresh herbs- Italian parsley, basil, cilantro or dill.
- Optional – Tahini yogurt, and a handful of cherry tomatoes
How to make Grilled Zucchini
Step one: Slice zucchini into 1/3-inch thick disks.
TIP: If your zucchini are very small, cutting them on the diagonal will make the slices a little longer so they won’t fall through the grates (or feel free to slice lengthwise) for easier grilling.
Step two: Place the zucchini in a large bowl and toss with the olive oil, coating all sides well.
Step three: Add the garlic, and mix well, then sprinkle with zaatar, salt, pepper, and chili flakes so each piece is lightly coated.
Step four: Place on a clean, lightly oiled grill set to medium-high heat. Grill for 3-4 minutes on each side, closing the grill. For added color, you could grill a few cherry tomatoes.
Once grill marks appear and the zucchini is tender and slightly translucent, it is ready. Don’t let them mushy.
Squeeze with a little lemon juice and taste for salt.
Step five: If serving over our Tahini Yogurt sauce, spread the sauce on the bottom of a platter and layer the zucchini over the top. (Alternatively, you can serve without the sauce on a large plate.)
Step six: Layer the grilled zucchini over the sauce.
Step seven: Sprinkle with fresh herbs and serve!
Chef’s tips for the best grilled zucchini
- Slice zucchini uniformly; not too thick or too thin- ⅓ inch slices are perfect. If your zucchini are small, it is OK to slice lengthwise, or cutting at a diagonal helps, too.
- Quick high heat: Grill over medium-high heat- this gets you good grill marks but prevents soggy, overcooked, mushy zucchini.
- Clean and grease your grill grates.
- Don’t overcook! You’ll know the zucchini is done grilling when it is slightly translucent and bends just a bit! Remember it will keep cooking after you pull it from the grill.
Storage
Leftover grilled zucchini will keep up to 4 days in an airtight container in the fridge. Reheat in a microwave, or a 350F oven, or a toaster oven.
Serving Suggestions
Grilled zucchini pairs well with grilled chicken, fish or steak or recipes! We also love it with our Falafel burger!
- Easy Grilled Chicken Shawarma Recipe
- Grilled Branzino
- Lebanese Chicken with 7-Spice
- Lemony Lebanese Tabouli (Tabbouleh)
- Authentic Baba Ganoush (Grilled or Baked!)
- Zaatar Meatballs with Green Tahini Sauce
- Authentic Falafel Recipe with Creamy Tahini Sauce
More Favorite Grilled Vegetables!
Grilled Zucchini Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4
- Category: Side dish
- Method: grilled
- Cuisine: American
- Diet: Vegan
Description
This grilled zucchini recipe is quick and easy and full of Middle Eastern flavor. It’s a fantastic side dish you’ll want to make all summer long! Vegan and Gluten-Free.
Ingredients
- 1 1/2 lbs zucchini (or summer squash)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely minced (or 2 teaspoons granulated garlic)
- 2 tablespoons zaatar spice ( see notes)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- pinch red pepper flakes
- one lemon
- 2 tablespoons fresh herbs for garnish: Italian parsley, cilantro, mint, dill, or basil.
Optional: Serve over Tahini Yogurt, and add a handful of cherry tomatoes to the grill for a colorful presentation.
Instructions
- Preheat grill to medium-high. Clean and grease grill grates.
- Make the tahini yogurt if using ( see notes)
- Slice the zucchini into 1/3-inch thick slices and place in a large bowl.
- Drizzle with olive oil and mix to coat well.
- Add the garlic, salt, pepper, red pepper flakes and zaatar spice, and toss to combine until each piece is well coated.
- Place zucchini slices on the hot grill using tongs. Close the lid and give a good sear, about 3-4 minutes. When there are good grill marks, turn them over, cover, and grill for 3-4 more minutes.
- Continue grilling until slightly bendy and translucent- be careful not to overcook. Place back in the bowl, add a little squeeze of lemon and adjust salt to taste.
- Serve over the tahini yogurt sauce ( if using) or on a large plate. Scatter with fresh herbs and serve immediately.
Notes
Feel free to grill a handful of cherry tomatoes and garnish with these!
To make quick zaatar spice– Mix 1 teaspoon of each: cumin, coriander, dried thyme, sumac, and sesame seeds. Add ¼ teaspoon salt.
To make Quick Tahini Yogurt- Mix ¾ cup plain yogurt or kefir, with ¼ cup tahini paste (stirred), 1 teaspoon garlic powder, 1/2 teaspoon salt and pepper.
Nutrition
- Serving Size: 1.25 cups- without tahini yogurt
- Calories: 65
- Sugar: 4.7 g
- Sodium: 596.6 mg
- Fat: 4.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 6.5 g
- Fiber: 1.9 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Was searching for a zucchini recipe to duplicate what we loved at our favorite Lebanese restaurant. This is it. So yummy.
Oh perfect, great to hear!
So good! Thanks for helping me make zucchini so tasty my whole family enjoys it.
So glad to hear this Mary!
Can I do this in the oven?
Hi Karen- I don’t see why not? But I haven’t tried it. Let me know how it does, will ya?
It was delicious! I roasted them in the oven for 15 minutes at 400 and I turned halfway through.
OK perfect- great to hear, thanks for reporting back!
We have so many zucchini fresh from our garden. Thank you for this great recipe! It’s on the menu for this evenings dinner!
Awesome Christine!
I made this with zucchini and eggplant! Excellent! Thank you
What is not to like! Quick, easy, delicious, and nutritious. I grew up eating Lebanese food so use Za’atar on many foods. On toast each morning too! Thank you.
Thanks Avank!
Could I prep (marinate) this the night before and just place on the grill the next day or will it get too soggy? Can’t wait to try it! I’ve tried several of your recipes so far and they’re delicious!
Thanks Aashoo- Yes, that would work fine!
My son -in -law is Lebanese. He gave me jar of zaatar. It was in my pantry for a year and then I have seen this recipe. It is so good. Though, I would skip tomatoes. In my opinion, it just doesn”t go together.
Excellent and easy!!
I may never eat zucchini any other way ever again! Like all of your recipes – a flavor punch that elevates a humble ingredient! The best!
Simple, quick recipe, packed full of flavour. Had this in my lunch box, it didn’t disappoint will definitely make this again.
Well I love za-atar and anything Middle-Eastern, and zucchini on the barbecue is one of my favourite summer dishes.. so definitely making this!! Looks so beautiful with yogurt and fresh tomatoes too.
My goodness, what beautiful pictures! I’m such a huge fan of za’atar, (I love it on my morning avocado toast) so this sounds heavenly to me! What an elegant recipe!
xx Sydney
Thanks Sydney…appreciate it!!