Zucchini thrives in the warm weather months, just in time for you to fire up the grill. When grilled, the summer squash caramelizes and softens, making it a healthy and tasty side dish. Serve grilled zucchini warm or at room temperature; you can even prepare it in advance and keep it up to two days in the refrigerator.
Things You'll Need
- Fresh, whole zucchini
- Olive oil
- Salt and pepper
- Gas or charcoal grill
- Cooling rack
Wash any dirt from the zucchini and trim off the ends.
Cut the zucchini in half lengthwise. If you have particularly thick squash, slice it into lengthwise 1/4- to 1/2-inch thick slabs. Alternatively, slice the zucchini at a diagonal into 1/4- to 1/2-inch oval slices.
Brush the squash liberally with olive oil and sprinkle it with salt and pepper. Or, marinate the zucchini for 1 to 3 hours. Use a mixture of olive oil, herbs and vinegar or citrus juice. A bottled marinade also works well.
Heat your gas grill to high heat. Position the oiled or marinated zucchini on the grates at a 45-degree angle.
Cook about 4 minutes per side. If you desire crosshatch grill marks, switch the angle of the zucchini slices at the 2-minute mark. If the zucchini isn't soft after this time on the hot section of the grill, move it to a cooler section to finish cooking so as to prevent burning.
Remove the zucchini from the heat and place it on a cooling rack. The cooling rack allows for adequate airflow and minimizes steaming.
Build your charcoal grill fire so that you have a hot section and a lower heat section, which is usually on the outer edges of the grill.
Sear the marinated or oiled zucchini over the hot section of the coals for just a minute or 2 each side. Do not leave the zucchini over the hot coals for too long, or you'll risk over-charring the outside.
Move the zucchini to the lower heat section of the grill to finish cooking. Remove from the heat once the zucchini is softened and cooked through. Cool on a rack.