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Grilled Zucchini Spears

Grilled zucchini spears with charred edges and a garlic-herb finish are a quick summer side dish for the grill. Spear-thick zucchini gets cooked cut-side down for visible caramelized marks, then finished skin-side for tender bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Grilled zucchini spears
  • 4 medium zucchini Quartered lengthwise into spears.
  • 3 tbsp olive oil For coating and glazing.
  • 3 garlic cloves Minced.
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt To taste (estimate; adjust to preference).
  • 0.25 tsp black pepper To taste (estimate; adjust to preference).
  • 2 tbsp fresh parsley Chopped.
  • 1 lemon wedges For serving.
  • 1 dipping sauce of choice (tzatziki, ranch, or aioli) Choose one.

Equipment

  • 1 cast iron skillet

Method
 

Season the zucchini
  1. Toss zucchini spears with olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
Grill
  1. Preheat the grill to medium-high and lightly oil the grates so the spears won’t stick.
  2. Place spears cut-side down first and grill 3–4 minutes, until char marks form.
  3. Rotate spears to the other cut side and grill 2 more minutes, continuing to build char.
  4. Finish skin-side down for 2 minutes, until the zucchini is tender and lightly blistered.
Serve
  1. Remove spears and arrange them on a serving plate.
  2. Garnish with chopped fresh parsley and serve with lemon wedges and your dipping sauce of choice.

Notes

For best char, pat the zucchini dry before seasoning so it browns instead of steams. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a hot grill or skillet to refresh the edges. Freezing isn’t recommended due to water loss and texture changes. For a lighter option, use olive oil spray instead of the full 3 tbsp.