Grilled Zucchini

Prep: 15 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

Zucchini certainly isn’t shy about making an entrance. At the first signs of summer, the versatile veggie graces our vegetable gardens, our farmers markets, and our grocery stores with its abundance, begging us to load up and get cooking. And cook we will! We’ll toss it into pastas and salads and even cake all summer long, but the first thing we’re doing is throwing it on the grill. Here’s how to grill perfect zucchini every time.

Ingredients

1 pound zucchini (about 3 medium)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
16 skewers, soaked in water at least 30 minutes if wooden (optional, if grilling ribbons)

Instructions

Heat an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed.
Depiction of the instructions in Instructions step 1
Trim the ends from 1 pound zucchini. Cut lengthwise into 1/2-inch thick planks. Alternatively, thinly shave the zucchini with Y-shaped peeler or mandoline, and discard the core. If grilling ribbons, fold each zucchini ribbon back onto itself like an accordion, and thread about 5 ribbons onto each skewer. Place on a baking sheet.
Depiction of the instructions in Instructions step 2
Drizzle the zucchini with 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Depiction of the instructions in Instructions step 3
For zucchini planks, arrange in a single layer on the grill grates. Cover and grill without disturbing until grill marks appear and the zucchini is tender, 3 to 4 minutes per side. For zucchini ribbons, place the skewers on the grill grates (you may need to do this in batches depending on the size of your grill). Grill, turning occasionally, until the ends of the squash are charred, 4 to 5 minutes total.
Depiction of the instructions in Instructions step 4