Best Grilled Zucchini with Lemon-Garlic Drizzle

Name: Best Grilled Zucchini with Lemon-Garlic Drizzle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 medium zucchini (sliced lengthwise into ½-inch planks); 1 tablespoon(s) olive oil; ½ teaspoon(s) garlic powder; ½ teaspoon(s) smoked paprika ((or regular paprika)); Salt & pepper (to taste); 1 tablespoon(s) lemon juice ((about ½ lemon)); 1 tablespoon(s) olive oil; 1 small clove(s) garlic (finely minced or pressed); Salt & pepper (to taste)

Back

Print Recipe

Best Grilled Zucchini with Lemon-Garlic Drizzle

Simple, smoky grilled zucchini finished with a bright hit of lemon and garlic. This easy summer side is bursting with flavor, requires just a handful of ingredients, and pairs perfectly with everything from BBQ mains to fresh salads.

My Notes:

Click here to add your own private notes.

Prep Time5

Cook Time10

Total Time15

Meal Type: Appetizer, Lunch, Salads, Sides

Keyword: grilled zucchini, zucchini

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Seasonal (Hot Weather), Soy-Free

Tool: Oven

Ingredient: Lemons, Zucchini

Servings: 4

Ingredients

For the zucchini:

2 medium zucchini sliced lengthwise into ½-inch planks
1 tablespoon(s) olive oil
½ teaspoon(s) garlic powder
½ teaspoon(s) smoked paprika (or regular paprika)
Salt & pepper to taste

For the Lemon-Garlic Drizzle:

1 tablespoon(s) lemon juice (about ½ lemon)
1 tablespoon(s) olive oil
1 small clove(s) garlic finely minced or pressed
Salt & pepper to taste

US Customary - Metric

Get Recipe Ingredients

Instructions

Prep the zucchini: In a small bowl, mix the olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper. Brush or rub this mixture evenly over both sides of the zucchini slices.
Grill the zucchini: Heat a grill or grill pan over medium-high until very hot. Place the zucchini planks on the grill and cook for 3–5 minutes per side, or until tender with deep grill marks. Avoid moving the zucchini or flipping it too soon to allow nice grill marks to form.
Make the lemon-garlic drizzle: While the zucchini cooks, whisk together the lemon juice, olive oil, garlic, and a pinch of salt and pepper. Set aside.
Finish and serve: Transfer the hot grilled zucchini to a serving platter and drizzle with the lemon-garlic sauce. Garnish with optional toppings if desired (see notes).

Notes

Optional toppings:

Add creaminess: Try serving with a smear of hummus, crumbled vegan feta, or a drizzle of tahini.
Add crunch: Top with sliced almonds, pepitas, or sunflower seeds.
Add herbiness: Sprinkle with fresh chopped parsley, basil, mint, or dill for a burst of color and flavor.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Best served fresh but also great cold or gently reheated.

Oil-free option: Use broth or lemon juice in place of oil for grilling, and sub aquafaba in the drizzle.

Serving Suggestions: Serve alongside vegan burgers, grilled tofu, or BBQ mains. Add to pasta, grain bowls, or summer salads. Leftovers make a great sandwich filling or can be chopped and tossed with chickpeas and vinaigrette for an easy next-day lunch.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan