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Grilled Zucchini Spears

Grilled zucchini spears with charred edges and a garlic-herb finish, made by grilling cut sides for distinct grill marks. Ideal as an easy grilled zucchini summer side dish, served with lemon wedges and a dipping sauce like tzatziki, ranch, or aioli.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 4 medium zucchini, quartered lengthwise into spears
oil and aromatics
  • 3 tbsp olive oil
  • 3 garlic, minced
seasonings
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
garnish and serving
  • 2 tbsp fresh parsley, chopped
  • 1 lemon wedges for serving
  • 1 dipping sauce of choice (tzatziki, ranch, or aioli)

Equipment

  • 1 grill

Method
 

Season the zucchini
  1. Toss the zucchini spears with olive oil, minced garlic, dried Italian seasoning, smoked paprika, salt, and black pepper until evenly coated and glossy.
Grill
  1. Preheat the grill to medium-high and lightly oil the grates so the spears release cleanly.
  2. Place the spears cut-side down and grill 3–4 minutes until char marks form and the surface looks lightly browned.
  3. Rotate and grill the other cut side for 2 more minutes, watching for developing grill marks and gentle browning.
  4. Finish skin-side down for 2 minutes until the spears are tender-crisp and the edges look charred.
Serve
  1. Remove the spears and arrange them on a serving plate in a fanned pattern if desired.
  2. Garnish with chopped fresh parsley, add lemon wedges for squeezing, and serve with your dipping sauce of choice.

Notes

Pro tip: oil the grates and keep the grill at medium-high—this helps the spears char without sticking. Store leftovers in the refrigerator up to 3 days; reheat briefly on a hot grill pan or grill until warmed through (they won’t stay as crisp as freshly grilled). Freezing isn’t recommended for best texture. Dietary swap: for a dairy-free option, choose tzatziki without dairy or a lemon-garlic dressing instead of ranch or aioli.