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Italian Style Grilled Zucchini

Italian grilled zucchini with charred, tender planks finished Italian-style with garlic, basil, and lemon. Quick grill method plus a simple olive oil drizzle for bright, savory flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Italian-style grilled zucchini
  • 4 zucchini Slice lengthwise into 1/3-inch planks.
  • 3 tbsp extra virgin olive oil Plus extra for finishing.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 3 clove garlic Very thinly sliced.
  • 0.25 tsp red pepper flakes Use to taste if you want more heat.
  • 2 tbsp fresh basil Torn.
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest For finishing.
  • 0.25 tsp flaky sea salt Pinch for finishing.

Equipment

  • 1 sheet pan

Method
 

Oil and season the zucchini
  1. Brush the zucchini planks with the olive oil and season with salt and black pepper.
  2. Make sure every plank is coated in a thin, even layer so it grills and chars properly.
Grill
  1. Preheat the grill to medium-high and oil the grates.
  2. Grill the zucchini for 3–4 minutes per side until charred and tender.
Finish Italian-style
  1. Arrange the grilled zucchini on a serving board or platter so it’s ready for finishing while hot.
  2. While still hot, drizzle generously with extra extra virgin olive oil.
  3. Scatter the thinly sliced raw garlic, red pepper flakes, and torn basil over the top.
  4. Finish with fresh lemon juice, lemon zest, and a pinch of flaky sea salt.

Notes

For best flavor, finish immediately while the zucchini is hot so the raw garlic and basil soften without turning harsh. Store leftovers in the refrigerator up to 2 days; rewarm briefly or serve cold for a crisp bite. Freezing isn’t recommended because zucchini texture softens. For a gluten-free swap nothing is needed, since this side is naturally gluten-free.