Easy Grilled Blackstone Zucchini

I never thought zucchini could taste this good until I tried cooking it on my Blackstone. Growing up, my mom always served it steamed or baked in the oven, and honestly, it was pretty bland. My kids would push it around their plates, hoping it would magically disappear.

But cooking zucchini on the Blackstone? That’s a whole different story. The flat top gives it this nice golden color and slightly crispy outside while keeping the inside tender – nothing like those mushy versions I grew up with. Now when I make it this way, my family actually asks for seconds.

What Kind of Zucchini Should I Use?

When shopping for zucchini, look for ones that are medium-sized, about 6-8 inches long – these tend to have the best flavor and texture for grilling on your Blackstone. The really large zucchini you might find at the end of summer can be too seedy and watery, while tiny ones might cook too quickly and fall apart. Fresh zucchini should feel firm and heavy for their size, with smooth, blemish-free skin that’s dark or medium green in color. If you’re at the farmers market, you can also try using yellow summer squash as a tasty alternative or mix both types for some nice color variety on your griddle.

Options for Substitutions

This simple grilled zucchini recipe can be adapted with several easy swaps:

• Zucchini: You can easily swap zucchini with yellow summer squash, patty pan squash, or even eggplant cut into similar-sized pieces. Just keep the cooking time similar and watch for tenderness.
• Avocado oil: Any high-heat cooking oil works well here – try olive oil, grapeseed oil, or even regular vegetable oil. The key is using something that can handle the high heat of the griddle.
• Fresh garlic: If you’re out of fresh garlic, use 1/2 teaspoon of garlic powder instead. In a pinch, you can also use 1 teaspoon of pre-minced garlic from a jar.
• Italian seasoning: Don’t have Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or try other herb blends like Herbs de Provence or Greek seasoning for a different flavor profile.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling zucchini on a Blackstone is cutting the pieces too thin, which can lead to mushy, overcooked vegetables – stick to 2-inch chunks to maintain that perfect tender-crisp texture. Another common error is overcrowding the griddle surface, so make sure to leave enough space between your zucchini pieces to allow proper browning and prevent them from steaming instead of searing. The timing of your seasoning matters too – adding salt too early can draw out excess moisture, so it’s best to oil and season your zucchini just before placing them on the hot griddle, and don’t forget to preheat your Blackstone properly to get those beautiful grill marks and caramelization. For the best results, flip the zucchini only once during cooking and resist the urge to constantly move them around.

What to Serve With Grilled Zucchini?

This grilled zucchini makes a perfect side dish for just about any protein you’re cooking up on the Blackstone! I love serving it alongside grilled chicken breasts, juicy steaks, or even some seasoned shrimp. Since you’ve already got the griddle fired up, you might as well cook your whole meal out there – try adding some bell peppers and onions to make a complete veggie medley. For a filling dinner, pair it with some fluffy rice or quinoa to soak up all those tasty seasonings from the vegetables.

Storage Instructions

Keep Fresh: Once your grilled zucchini has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. The zucchini might release a bit of water while storing, but that’s totally normal!

Make Ahead: You can prep the zucchini by cutting it and mixing with the seasonings up to 24 hours in advance. Just keep the seasoned veggies in a covered container in the fridge until you’re ready to grill. This is super handy when you’re planning a cookout!

Enjoy Later: While these grilled zucchini are best fresh off the Blackstone, you can enjoy leftovers cold in salads or quickly warmed up. Just give them a quick 30-second zap in the microwave, or toss them back on the griddle for a minute to heat through.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 2-4 g
• Fat: 40-45 g
• Carbohydrates: 15-20 g

Ingredients

• 1/4 cup avocado oil (or any high smoke point oil)
• 1/2 tsp coarse salt
• 2 garlic cloves (minced for best flavor)
• 2 zucchini (medium, about 8 inches long)
• 1/8 tsp ground black pepper
• 1 tsp Italian herb blend

Step 1: Wash and Prepare the Zucchini

• 2 zucchini, sliced into 2-inch pieces

Rinse the zucchini thoroughly under cold running water to remove any dirt.

Once clean, use a sharp knife to slice each zucchini into 2-inch pieces, aiming for uniform size to ensure even cooking.

Step 2: Season the Zucchini

• 2 zucchini, sliced into 2-inch pieces (from Step 1)
• 1/4 cup avocado oil
• 2 cloves garlic, finely chopped
• 1 tsp Italian herb blend
• 1/2 tsp coarse salt
• 1/8 tsp ground black pepper

Place the sliced zucchini into a large resealable bag or mixing bowl.

Add the avocado oil, finely chopped garlic, Italian herb blend, coarse salt, and ground black pepper.

Seal the bag or toss in the bowl, then shake or stir until the zucchini pieces are evenly coated with oil and seasonings.

I like to gently massage the bag to make sure each piece gets a good coating of the herbs and oil.

Step 3: Cook the Zucchini on the Grill

• Seasoned zucchini from Step 2

Preheat your Blackstone grill or a large skillet to medium-high heat.

Once hot, spread the seasoned zucchini pieces in a single layer on the grill.

Cook for 2 to 3 minutes, then flip each piece and cook for another 1 to 2 minutes, until the zucchini is just tender but still has a firm bite (al dente).