This simple but delicious Grilled Zucchini with lemon and oregano tastes like summer and is the perfect side to anything from the grill. It comes together in less than 30 minutes making it perfect for busy weeknights!
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In the summer when zucchini are abundant in our garden, this lemon-grilled zucchini side dish makes an almost daily appearance.
It’s so easy and loaded with great flavor from the lemon and Sicilian oregano.
We’ll often throw a handful of fresh herbs, such as basil or parsley, in at the end to finish it depending on what’s on hand.
It’s great with nearly any main course, but we especially like it with our favorites from the grill, like grilled chicken thighs, lemon garlic lamb chops, burgers, and rosemary grilled pork chops.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Zucchini. Medium-sized zucchini work best for this dish. Save the small zucchini for Spaghetti alla Nerano, and the large zucchini for zucchini bread!
- Oregano. If possible, use the dried Sicilian oregano. This adds incredible flavor and is superior to jarred oregano. If you grow oregano and let it flower, those dried flowers is what makes up Sicilian oregano.
- Lemon. I’m using the zest and juice of a large lemon. Depending on the size of your lemons, and how much lemon flavor you desire, you may want to scale this up or down.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Clean and slice 4 medium zucchini (approximately 1 1/2 pounds worth), lengthwise, into 1/4-inch thick slices. Juice and zest 1 lemon and set aside.
- Spread the zucchini slices out on a plate or baking sheet and use a pastry brush to brush with 1/4 cup of extra virgin olive oil.
- Sprinkle the zucchini on both sides with 1/2 teaspoon of granulated garlic, 1/2 teaspoon of black pepper, and 1 teaspoon of Diamond kosher salt and set aside.
- Prepare a charcoal or gas grill to medium heat and grill the zucchini for 2-3 minutes per side or until they are slightly charred but not falling apart. Place the cooked zucchini onto a platter and drizzle with the lemon juice and 1/4 cup of extra virgin olive oil. Sprinkle the lemon zest and 1 teaspoon of Sicilian oregano. Serve warm, or at room temperature, and enjoy!
Serving tip
Grilled Zucchini is a simple dish that lays the perfect foundation for other complementary flavors. On the day I photographed this recipe I had an abundance of fresh basil so used that as a garnish, but other herbs such as parsley or mint would be great as well. Cheeses, such as feta, ricotta salata, or even burrata would also be excellent with the grilled zucchini!
More zucchini recipes
If you love zucchini, give these other recipes a try!
- Zucchini bruschetta – with lemon whipped ricotta.
- Fried zucchini – with cheese and breadcrumbs.
- Ricotta stuffed zucchini – with lemon.
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Grilled Zucchini
Ingredients
- 4 medium zucchini 1/4-inch thick lengthwise slices (about 1 1/2 pounds worth)
- 1/2 cup extra virgin olive oil divided
- 1 teaspoon Diamond Crystal Kosher salt plus more to taste
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1 large lemon juiced and zested
- 1 teaspoon Sicilian oregano
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Instructions
- Slice the zucchini lengthwise into 1/4-inch thick pieces. Place the zucchini onto a baking sheet and use a pastry brush to brush a 1/4 cup of olive oil onto the slices. Sprinkle salt, pepper, and granulated garlic on both sides.
- Prepare a charcoal or gas grill to medium heat.
- Grill the zucchini for 2-3 minutes per side or until they are slighlty charred but not falling apart.
- Place the cooked zucchini onto a platter and drizzle the lemon juice and remaining olive oil all over the pieces. Sprinkle with the lemon zest and oregano. Enjoy!
Notes
- Smaller zucchini have a better taste than the larger ones.
- Other herbs can be used if desired. The basil leaves in the pics above were used for garnish while the Sicilian oregano was used for flavor.
- Leftovers can be saved for up to 3 days in the fridge. The grilled zucchini can be reheated but is great cold as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
