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Blackstone Zucchini

Blackstone zucchini are seared into deeply caramelized coins on a screaming-hot flat top griddle, then finished with garlic butter right on the surface. This griddle zucchini side dish delivers crisp edges, tender centers, and a savory garlic-parmesan topping with lemon brightness.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini medium, sliced into 1/2-inch rounds
oil and seasonings
  • 3 tbsp olive oil or avocado oil
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
garlic butter and topping
  • 3 tbsp butter
  • 5 garlic cloves, minced
  • 0.25 cup parmesan cheese grated
  • 1 fresh parsley for serving
  • 1 lemon for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat a Blackstone griddle to medium-high and oil the surface well so zucchini coins get good contact for caramelization.
  2. In a bowl, toss zucchini rounds with olive oil (or avocado oil), Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
Sear, flip, and finish with garlic butter
  1. Add zucchini in a single layer to the hot griddle and leave undisturbed for 3–4 minutes until deeply golden on the bottom.
  2. Flip each zucchini coin and cook for 3 more minutes until the second side is also deeply golden; work in batches if needed to avoid steaming.
  3. Push zucchini to one side, add butter and garlic to the open griddle section, and cook 30 seconds until fragrant and lightly sizzling.
  4. Toss zucchini in the garlic butter directly on the griddle to coat every coin.
  5. Transfer zucchini to a plate, top with parmesan and fresh parsley, then serve with lemon.

Notes

Pro tip: don’t crowd the griddle—cook in batches so the coins caramelize instead of steam. Refrigerate leftovers in a sealed container up to 3 days; reheat on the griddle or in a hot skillet briefly to restore crisp edges. Freezing isn’t recommended for best texture. If you want a lighter version, use olive oil instead of butter (skip the butter step and toss with an extra tablespoon of oil plus garlic).