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Blackstone Zucchini

Blackstone zucchini with deeply caramelized zucchini coins seared on a flat top griddle until golden on both sides, then finished with garlic butter right on the griddle. This easy Blackstone vegetable recipe is quick, smoky, and glossy with a parmesan finish and a lemon squeeze.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Zucchini coins
  • 4 zucchini Sliced into 1/2-inch rounds.
  • 3 tbsp olive oil or avocado oil
  • 3 tbsp butter
  • 5 cloves garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 0.25 cup parmesan cheese Grated.
  • 0.25 fresh parsley For serving.
  • 1 lemon For serving.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat a flat top griddle on the Blackstone to medium-high and oil the surface well. You should see light shimmering where you want to sear the zucchini.
  2. Toss zucchini rounds with olive oil (or avocado oil), Italian seasoning, smoked paprika, salt, and black pepper. Make sure every coin is evenly coated with seasoning and oil.
Sear and finish with garlic butter
  1. Add zucchini in a single layer to the hot griddle and do not touch for 3–4 minutes until deeply golden. Keep the heat high enough that the edges caramelize instead of steaming.
  2. Flip each coin and cook 3 more minutes, working in batches if needed. Cook until the second side is also deeply golden with browned spots.
  3. Push zucchini to one side, add butter and garlic to the open griddle section, and cook 30 seconds until fragrant. The garlic should smell toasted without turning dark.
  4. Toss zucchini in the garlic butter on the griddle. Stir just enough to coat so the zucchini stays caramelized.
  5. Transfer to a plate, top with parmesan and parsley, and serve with lemon. Let the cheese sit briefly so it clings to the hot, buttered zucchini.

Notes

For maximum browning, spread zucchini in a single layer and avoid crowding—cook in batches if your griddle is packed. Store leftovers in an airtight container in the fridge up to 3 days; reheat on the Blackstone or a hot skillet to re-crisp the edges. Freezing isn’t recommended as the zucchini can get watery after thawing. For a dairy-light option, use plant-based butter and swap parmesan for a dairy-free hard cheese alternative.