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Italian Style Grilled Zucchini

Italian grilled zucchini with charred, tender planks finished Italian-style with a drizzle of extra virgin olive oil, thinly sliced garlic, torn basil, and lemon. Quick to make on a medium-high grill for an easy Italian side with bold, fresh flavors.
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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: 120
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini Sliced lengthwise into 1/3-inch planks.
olive oil and seasonings
  • 3 tbsp extra virgin olive oil Plus extra for finishing.
  • 0.5 salt To taste.
  • 0.25 black pepper To taste.
  • 0.25 tsp red pepper flakes
garlic and herbs
  • 3 clove garlic Very thinly sliced.
  • 2 tbsp fresh basil Torn.
lemon finish
  • 1 tbsp fresh lemon juice
  • 0.25 lemon zest For finishing.
  • 0.25 flaky sea salt A pinch for finishing.

Equipment

  • 1 sheet pan

Method
 

Oil and season
  1. Brush the zucchini planks with extra virgin olive oil and season with salt and black pepper to taste.
  2. Preheat the grill to medium-high and oil the grates so the zucchini doesn’t stick.
Grill
  1. Grill the zucchini for 3–4 minutes per side, until charred and tender, with grill marks as the visual cue.
Finish Italian-style
  1. Arrange the grilled zucchini on a serving board or platter.
  2. While still hot, drizzle generously with extra virgin olive oil so the surface looks glossy.
  3. Scatter the thinly sliced raw garlic, red pepper flakes, and torn fresh basil over the top.
  4. Finish with fresh lemon juice, lemon zest, and a pinch of flaky sea salt so the top looks bright and speckled.

Notes

Pro tip: Slice the zucchini into even 1/3-inch planks so they char uniformly and stay tender. Refrigerate leftovers in a sealed container up to 3 days; reheat briefly on a hot grill or in a skillet to regain some char. Freezing isn’t recommended since zucchini gets watery after thawing. Dietary swap: use regular olive oil instead of extra virgin if needed—flavor will be slightly less herb-forward but still good.