Grilled Zucchini with Lime

Tasty grilled zucchini with fresh grill marks is one of my favorite things to eat as a side during the summer months. I love not heating up my house, and grilling a bunch of things ahead for use in meals later in the week, or for that night.

This post walks you through exactly how to grill zucchini plus a bunch of ways to season it. You can totally switch things up depending on what spices you like.

This is the perfect side dish for steak, grilled ribs, and Chicken Satay

Got a ton of zucchini to use? Try Zucchini Fritters, Zucchini Risotto or Parmesan Roasted Zucchini too!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Update: This was originally posted in June of 2015 and has been updated with new photos!

Why you’ll love this

Grilled zucchini is the ultimate easy summer side. It’s quick to make, super flavorful, and a great way to use up all that garden zucchini. Plus, it goes with just about anything.

• Perfect timing. Grill it while your meat rests.
• Quick. Ready in 15 minutes start to finish.
• Flexible. Season it however you like.
• Fresh. Lime juice and zest add a punch of flavor.
• Easy cleanup. Toss it on the grill and call it good.

More recipes for the grill: Homemade Burgers (just 5 ingredients!), Grilled Chicken Satay Skewers or Grilled Vegetable Salad.

FAQs

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

How to choose the best zucchini

I tend to go for smaller zucchini (less than 8 inches long), as they have better flavor. Larger zucchini are more bitter the bigger they get.

Choose firm zucchini, with a dark green color, with no cuts, bumps or blemishes.

Store unwashed in the fridge, then rinse well before cutting and grilling.

How to grill Zucchini

Get prepped: Cut the zucchini into 1/4 inch slices (about half a centimeter if you aren’t in the US).

Marinate the zucchini: In a large bowl or resealable bag, add the extra-virgin olive oil, lime juice, zest and salt & pepper. Add the fresh zucchini and mix around until all pieces are covered.

Grill the zucchini: Preheat the outdoor grill or indoor grill pan to medium high. Place zucchini on the grill grates in a single layer and cook. Flip to continue cooking on the other side (about 3-4 minutes).

Remove from grill and sprinkle with salt/pepper/lime zest and fresh herbs if you like!

Kylee’s Notes

What to do with leftovers

Store in a covered airtight container in the refrigerator for up to 3 days. Reheat until it is piping hot!

I love adding grilled zucchini to salads, too.

Substitutions/Additions

You can use Italian dressing instead of the olive oil/lime juice combination. Balsamic vinegar can replace the lime juice too, if you prefer!

Switch the lime juice and zest for fresh lemon juice and lemon zest.

Adding garlic powder, onion powder will give you a deeper flavor.

Italian seasoning with lemon and olive oil is fantastic.

Summer squash works very well for this, do a mixture of zucchini and yellow squash for a pretty color change!

More Zucchini Recipes:

• Bacon Zucchini Risotto. Creamy, bright and fresh – so yummy! This is a great one pan dinner, or a perfect side.
• Squash Casserole. Decadent, creamy and garlicky – this will be the star of any dinner!
• Zucchini Fritters. Simple to make, these zucchini fritters are so tasty and perfect as an appetizer, snack or light meal.
• Parmesan Roasted Zucchini. This parmesan roasted zucchini is the side I make when I’ve got too much zucchini and not enough energy. It’s easy, flavorful, and gets nice and crisp thanks to a wire rack. Serve it with ranch or tzatziki and watch it disappear.
  

Favorite Grilling Recipes:

• The Best Steak Sandwich you’ll Ever Eat. A sliced grilled ribeye, grilled tomatoes, peppery arugula, and a blue cheese thyme butter between crusty grilled bread.
• Marinated Vegetable Kabobs. A quick marinade, then onto skewers and grilled, served with an amazing pesto yogurt sauce. YUM!
• Elote (Grilled Mexican Street Corn) from Carlsbad Cravings. Grilled to charred juiciness then slathered with a creamy chili, cilantro, lime sauce then dusted with Cotija cheese.

5 from 3 votes

Grilled Zucchini with Lime

Author Kylee Ayotte

Servings 4

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

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Perfectly Grilled Zucchini with a hint of lime, this simple recipe has step by step photos showing how to grill zucchini. It makes the best summer side dish and is super fast!

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Ingredients

 

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• ▢ 3 medium zucchinis find ones under 8 inches long (see notes)

PRE GRILL – SEASONING

• ▢ 4 tablespoons olive oil extra virgin
• ▢ 1 tablespoon lime juice
• ▢ 1 teaspoon lime zest
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon black pepper coarsely ground

AFTER GRILLING – SEASONING

• ▢ 1 teaspoon lime zest
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper coarsely ground

Instructions

• Cut off the tops and bottoms of 3 medium zucchinis and then cut into thick slices, lengthwise.
• In a large bowl or ziplock bag drizzle in 4 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon lime zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
• Add the zucchini and combine until each piece is well coated.
• Preheat the grill to medium high heat, and grill the zucchini on all both sides until tender, but not mushy.
• Season the grilled zucchini with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon lime zest with and serve.
• Devour.

Notes

How to choose the best zucchini

I tend to go for smaller zucchini (less than 8 inches long), as they have better flavor. Larger zucchini are more bitter the bigger they get.

Choose firm zucchini, with a dark green color, with no cuts, bumps or blemishes.

Store unwashed in the fridge, then rinse well before cutting and grilling.

Substitutions/Additions

You can use Italian dressing instead of the olive oil/lime juice combination. Balsamic vinegar can replace the lime juice too, if you prefer!

Switch the lime juice and zest for fresh lemon juice and lemon zest.

Adding garlic powder, onion powder will give you a deeper flavor.

Italian seasoning with lemon and olive oil is fantastic.

Summer squash works very well for this, do a mixture of zucchini and yellow squash for a pretty color change!

 

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Nutrition

Calories: 151kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 884mg | Potassium: 384mg | Fiber: 2g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee