Did you know that zucchini isn’t actually a vegetable? Believe it or not, it’s technically a fruit, and here’s why.
- Zucchini grows from the zucchini flower.
- Just like other fruits that are sweet and dessert-like, zucchini has a mild flavor profile that’s both slightly sweet and refreshing.
- Zucchini contains seeds that are used for pollination purposes.
And while, in botanical terms, zucchini falls under the fruit category, zucchini is treated as a vegetable in the culinary world.
So, what recipes can we make with zucchini? Let’s find out.
1. Classic Grilled Zucchini and Squash
First up, let’s talk about the classic grilled zucchini and squash combo.
To make this, we’ll use two medium-sized zucchini and two medium-yellow squashes.
Start by cutting your main ingredients lengthwise and toss them in a large bowl.
Then, season them with two tablespoons of olive oil, one teaspoon of dried Italian seasoning, half a teaspoon of garlic powder and salt, and a quarter teaspoon of black pepper.
Once every slice is coated, you can put them on the grill to cook for about four minutes. This should be enough time to soften your ingredients.
However, if you want to keep a little bit of crunch, you can leave your veggies on the grill one minute less.
Pro tip: I like to add some fresh herbs like rosemary or thyme to my grilled zucchini and squash for an extra burst of flavor.
2. Grilled Zucchini With Lemon and Parmesan
Next, let’s take it a step further by adding lemon and parmesan to our zucchini.
Luckily, the preparation is similar to the grilled zucchini and squash recipe, so this recipe should be equally simple to make.
So, just like the first time, grab as many zucchini as you want and slice them lengthwise. It’s up to you how thick or how thin you want your slices to be.
After which, put the sliced zucchini on a tray and drizzle it with three tablespoons of olive oil, one teaspoon of oregano, two tablespoons of fresh lemon juice, half a cup of grated Parmesan cheese.
When you’ve coated every stick properly, place your zucchini sticks on your grill and heat for three to four minutes.
Pro top: This step is not mandatory, but I like to garnish with chopped fresh parsley and sprinkle powdered Italian seasoning to bring out the flavor even more.
3. Grilled Zucchini Skewers With Garlic and Herbs
If you’re looking for another fun and easy way to serve grilled zucchini, try making grilled zucchini skewers with garlic and herbs.
For this recipe, the same prep method follows: cut four pieces of zucchini into long, thick slices. Then, leave them on the side.
In the meantime, make your garlic and herbs marinade by mixing two tablespoons of olive oil, three cloves of minced garlic, and a teaspoon each of dried oregano, thyme, rosemary, and basil.
To this mixture, add a pinch of salt and pepper to taste. If you want, you can also add fresh lemon juice to make your marinade extra zesty.
When your ingredients are well combined, add your zucchini slices to the marinade and leave them for at least 15 minutes.
If you want to make sure the flavor seeps through, feel free to soak them for an additional 15 minutes before threading through a skewer and grilling.
Pro tip: Incorporate other vegetables — like cherry tomatoes, onion, and bell peppers — on your skewer to add more dimension and flavor.
4. Grilled Zucchini With Balsamic Glaze
Now let’s talk about the wonders you can make with zucchini and balsamic glaze. The sweet, tangy glaze caramelizes on the grill, creating a sticky coating on the zucchini.
So, if you want to give this a go, here’s a quick rundown of what you need to do.
Grab your zucchinis. If you’re thinking of eating this as a snack, I think one or two zucchini will work. But if you have company over, using four zucchini instead of two is a safe choice.
In any case, the steps for this recipe are the same: cut your zucchini lengthwise and toss the spears in a bowl with two tablespoons of olive oil, salt, and pepper.
Set your zucchini slices aside and preheat your grill to medium heat. While your grill is preheating, make your balsamic glaze in a separate pan.
To make your balsamic glaze, combine half a cup of balsamic vinegar, and a tablespoon of honey (or brown sugar, if you like).
When your sauce starts to bubble, lower the heat and keep mixing for 10 to 15 more minutes.
As your glaze starts to cool and thicken, grill your sliced zucchinis for four minutes, or until lightly-charred.
When you’re finished grilling, transfer the veggie to a serving platter, drizzle with your homemade balsamic glaze, and dig in!
5. Grilled Zucchini Salad
If you’re looking for ways to eat healthy (without sacrificing taste), you might be interested in this grilled zucchini salad recipe.
I start by cutting my freshly washed zucchini into cubes and putting them in a large bowl. Then, I drizzle two tablespoons of olive oil and pepper to taste.
Since you can’t have a salad with just zucchini, I add a pack of leafy greens, a cup of halved cherry tomatoes, half a cup of red onion, and crumbled feta cheese to my bowl.
I also put a few pieces of torn basil leaves for a hint of mint flavor.
Moving on to the salad dressing, I mix three tablespoons of olive oil, two tablespoons of balsamic vinegar, a clove of minced garlic, and a teaspoon of Dijon mustard.
Although the dressing is pretty simple to make from scratch, you’re more than welcome to use your favorite store-bought dressing. It’s all up to you.
Then, if you think that veggies alone will not satisfy your craving, you can add some grilled chicken or shrimp to make your salad a complete meal.
6. Grilled Zucchini Boats
While we’re on the topic of healthy meals, let’s talk about grilled zucchini boats.
Before I discovered this recipe, I’ve never actually heard of zucchini boats. And because I was so intrigued by the name, I decided to give it a shot.
So, if you’re curious about how to make zucchini boats, here’s what you need to do.
To start, get one large zucchini and cut it in half. Scoop out the insides to create a boat shape.
Next, create the filling by chopping up a cup of cherry tomatoes, half a cup of red bell peppers, red onion, and feta cheese.
To your filling, add your spices, including a quarter cup of chopped basil leaves and fresh parsley, a teaspoon of dried oregano, and a clove of minced garlic.
After giving your filling a quick taste test, grab your hollowed zucchini, and grill them for about four minutes.
When the timer’s up, remove them from the grill and fill them with your veggie mixture. Put them back on the grill and heat the entire dish a second time (stuffing side up) for five minutes.
Finish it off with a bit of parmesan cheese and fresh basil.
Although this recipe has a vegetable-filled ingredient list, there are other approaches and ingredients you can explore.
For example, you can try a mixture of ground turkey, marinara sauce, and mozzarella cheese for a healthy twist on lasagna.
Or you can go Mediterranean with a filling of quinoa, feta, and sun-dried tomatoes. The possibilities are endless!
7. Grilled Zucchini Sandwich
If you think zucchini boats are impressive, wait ‘til you try this grilled zucchini sandwich recipe.
Keep in mind that this recipe is simply how I do it. Again, you’re absolutely free to play around with your sandwich, but I prefer to keep it as simple as possible.
So, to begin, grab two slices of your favorite bread. This could be whole grain, sourdough, or ciabatta, it’s your call.
Then spread a generous layer of store-bought pesto sauce and about four slices of tomato. I also grate half a cup of mozzarella cheese, sprinkle dried basil powder, and drizzle of balsamic glaze.
Once your sandwich base is done, it’s time to move on to the main ingredient, which — in this case — is zucchini.
Slice one piece of zucchini horizontally to create small discs. Place your zucchini slices in a large bowl and season with two tablespoons of olive oil, and a pinch of salt and pepper.
Grill your seasoned zucchini until tender, and put it on top of the other layers. Now, there’s nothing left to do but close your sandwich and take a big bite.
8. Grilled Zucchini Mozzarella Wraps
Do you love mozzarella sticks as much as I do? Well, guess what? I’ve got a healthier twist on this classic appetizer that you can easily whip up in your own kitchen!
It’s called the grilled zucchini mozzarella wrap, and here’s how you can make it at home.
Start by slicing one piece of zucchini into very thin strips. You can use a potato peeler or a mandolin slicer to make this step easier.
Next, make an X with your two zucchini strips and fill it with a chunky slice of fresh mozzarella. Cover the cheese with the ends of your strips, and secure it with a toothpick.
You can put the wrap in the fridge for a few minutes while you preheat your grill to 400°F.
Once your grill is nice and warm, heat your wrap until the cheese is warm and gooey. Then serve with a side of marinara sauce for dipping.
9. Grilled Zucchini in Foil
If you’re short on time or just feeling lazy, this grilled zucchini in foil is the way to go.
Start by chopping up four pieces of zucchini. Then, toss them with two tablespoons of olive oil and ample seasoning.
For the seasoning, you can use one teaspoon of dried oregano, three cloves of garlic, a teaspoon of dried thyme and dried basil, and salt and pepper for added flavor.
Wrap it all up in a foil packet and throw it on the grill for 10 minutes. Let your grilled zucchini cook until tender before serving.
Just be sure to watch out for the steam when opening up the foil packet.
10. Grilled Zucchini Marinade
So far, I’ve given you some interesting takes on zucchini recipes: some of them may be familiar to you, while others not so much.
For our last recipe, I want to take it back to the basics and focus on just zucchini.
While zucchini is the star of this show, the marinade is the sidekick that will make the flavors of this veggie (or fruit) come alive.
So, to make the marinade, you need to combine a quarter cup of olive oil, and two tablespoons of balsamic vinegar.
To the mixture, add three cloves of minced garlic, a teaspoon of dried oregano, dried basil, thyme, and salt and pepper.
Whisk all these ingredients together and you have the perfect marinade for your grilled zucchini. But hold on, we’re not finished yet.
Transfer your grilled zucchini slices into a ziplock bag and pour the marinade over them, making sure that every nook and cranny is covered with this liquid.
Then, seal the bag and put it in the fridge for at least 30 minutes. If you want to achieve a more intense flavor, go ahead and leave it in the fridge for about two hours.
Once the flavors are absorbed by the zucchini, grill it per usual and enjoy!
Make Healthy Snacks and Side Dishes With These Grilled Zucchini Recipes
I think zucchini is such an underrated ingredient. Very few people know how to maximize its potential, but now that you have this list, hopefully, you can give this fruit/veggie a try.
Whether you stick to the easier recipes or venture into the more complex ones, you will definitely find a grilled zucchini recipe that’s packed full of flavor.
