Here’s the easy technique for grilling zucchini slices, plus a few ideas for topping the slices when they come off the grill. The “toppings” should be very light — more like seasoning. These zucchini are designed to be a side dish eaten with a knife and fork; grilled zucchini slices aren’t finger food (unless you’ve grilled planks and rolled them up). I like a combination of lemon zest, fresh thyme, and blue cheese or feta. Basil, goat cheese, and sundried tomatoes also work well. Or try brushing with a bit of tapenade or pesto and finishing with Parmigiano.

Serves 3 to 4 as a side dish

  • 2 medium zucchini  (about 12 ounces)
  • Olive oil
  • Kosher salt


Optional toppings*

  • Olive oil
  • Zest of one large lemon or two limes
  • Chopped garlic or ginger
  • Thinly sliced sundried tomatoes or olives
  • Pesto or olive tapenade
  • Feta cheese, goat cheese, blue cheese or Parmigiano
  • Fresh herb leaves (thyme, oregano, mint, basil, cilantro, Thai basil) and edible flowers like chive blossoms or basil buds


1. Heat a gas grill to medium-high. Slice the zucchini on the bias about 5/8 inch thick. Discard ends. Arrange slices on a sheet pan or tray and brush generously with olive oil on both sides. Sprinkle with kosher salt.

2. Arrange the squash slices directly on the grill grates (or on a grill tray if you prefer.) Cook until the bottoms are marked, about 3 to 5 minutes (rotate slightly after 3 minutes if you want cross-hatch marks). Flip gently with tongs and continue to cook until bottoms are marked and golden, 2 to 3 minutes more. (Cooking times may be a bit longer if using a grill topper.) Transfer the squash to a serving plate.

3. Immediately garnish lightly with any desired toppings*

* Toppings should be light. If you want, make a quick infused oil by steeping zest and/or garlic or ginger in a bit of olive oil. Brush that over the slices first when they come off the grill. Or brush the slices lightly with pesto or a small amount of olive tapenade loosened with some oil. Top with a bit of crumbled or grated cheese and (if using) slivered sundried tomatoes or olives. Finish with a scattering of fresh herbs and/or edible flowers.