Flavorful Blackstone Zucchini and Mushrooms

Here’s my go-to recipe for Blackstone zucchini and mushrooms, with a simple preparation that brings out the natural flavors of fresh vegetables, a touch of garlic, and just the right amount of seasoning on that hot griddle surface.

These grilled veggies have become our family’s favorite side dish during summer cookouts. I make extra portions because they disappear so quickly, and they’re just as good reheated the next day for lunch. Who knew grilled vegetables could be this good?

What Kind of Mushrooms Should I Use?

While this recipe calls for baby portobello mushrooms, you’ve got plenty of options that’ll work just as well on the Blackstone. Regular portobellos, white button mushrooms, or cremini mushrooms (which are actually just young portobellos) will all give you great results. Baby bellas have a slightly deeper, earthier flavor than white button mushrooms, but both types will soak up those great grill flavors. When shopping, look for mushrooms that feel firm and dry to the touch, and avoid any that are slimy or have dark spots. If you’re prepping ahead, store your mushrooms in a paper bag in the fridge – this lets them breathe and keeps them from getting soggy.

Options for Substitutions

This simple veggie recipe is pretty flexible and allows for several easy swaps:

• Baby portobello mushrooms: You can easily swap these with white button mushrooms, cremini, or even shiitake mushrooms. Each type will bring its own unique flavor, but they’ll all work great in this recipe.
• Zucchini: Yellow summer squash makes a perfect substitute and cooks exactly the same way. You could also use yellow zucchini or patty pan squash, cut to similar sizes.
• Cooking oil: Any high-heat oil works well here – try avocado oil, vegetable oil, or even ghee. Just avoid extra virgin olive oil as it has a lower smoke point.
• Fresh garlic: If you’re out of fresh garlic, you can use 1 teaspoon of garlic powder instead. Though fresh is better, powder will still give you good flavor.
• Parmesan cheese: Romano or Pecorino cheese work great as alternatives. For a dairy-free version, try nutritional yeast – use about 2 tablespoons for a similar savory flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when cooking zucchini and mushrooms on a Blackstone is overcrowding the griddle, which causes the vegetables to steam instead of getting that perfect golden-brown sear – make sure to leave enough space between pieces for the moisture to evaporate. Another common error is adding the garlic too early, which can lead to burning; instead, add it during the last 2-3 minutes of cooking after the vegetables have started to brown. The timing of your vegetables matters too – mushrooms take longer to cook than zucchini, so start them first and add the zucchini about 3-4 minutes later to ensure both finish cooking at the same time. For the best flavor and texture, avoid moving the vegetables too frequently; let them sit undisturbed for 2-3 minutes on each side to develop a nice caramelization.

What to Serve With Grilled Zucchini and Mushrooms?

These grilled veggies make an excellent side dish, but they can also be the star of several easy meals! Try serving them over a bed of fluffy quinoa or brown rice to soak up all those tasty garlic and parmesan flavors. For a protein boost, they pair really well with grilled chicken breast, salmon, or even a juicy steak right off the Blackstone. I love tossing these veggies with some al dente pasta and extra parmesan cheese for a quick vegetarian dinner that always hits the spot. If you’re doing low-carb, they’re perfect alongside an herb-seasoned pork chop or mixed into a warm grain bowl with farro and chickpeas.

Storage Instructions

Keep Fresh: These tasty grilled veggies will stay good in an airtight container in the fridge for up to 3-4 days. They’re perfect for meal prep and actually taste great cold or at room temperature in salads or grain bowls!

Prep Ahead: You can slice your zucchini and mushrooms up to a day in advance. Just keep them in separate containers in the fridge, and they’ll be ready to go when you’re ready to cook. The garlic can be minced ahead too – store it in a small container with a tight lid.

Warm Up: To enjoy these veggies warm again, just give them a quick heat in a skillet over medium heat for 2-3 minutes, or pop them in the microwave for about 30 seconds. Try not to overheat them, or the zucchini might get a bit mushy.

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

Estimated Nutrition

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

• Calories: 400-500
• Protein: 15-20 g
• Fat: 30-40 g
• Carbohydrates: 20-30 g

Ingredients

• 5-6 cloves garlic (freshly minced)
• 1 zucchini (cut into 1/2-inch half-moons)
• kosher salt (Diamond Crystal recommended)
• 8 oz baby portobello mushrooms (sliced about 1/4-inch thick)
• oil for cooking (avocado or olive oil work well)
• black pepper
• 1/4 cup grated parmesan cheese

Step 1: Preheat the Griddle and Cook Mushrooms

Preheat the griddle to medium heat for a few minutes until it reaches an even temperature.

Add a little cooking oil to prevent sticking, then place the sliced mushrooms onto the griddle.

Cook the mushrooms for 3 to 4 minutes, using hibachi spatulas to mix them to ensure they cook evenly and develop a nice golden color.

Step 2: Add Zucchini and Season

Add the sliced zucchini to the mushrooms, along with a pinch of kosher salt and pepper to taste.

Continue cooking for an additional 3 to 4 minutes, stirring occasionally to ensure all the vegetables are cooked through and seasoned well.

Step 3: Incorporate Garlic and Finish with Cheese

Once the zucchini starts to soften, add the minced garlic to the griddle.

Cook for another 2 to 3 minutes, allowing the garlic to infuse the vegetables with flavor.

Sprinkle Parmesan cheese over the top and let it melt slightly, then carefully remove the vegetables from the griddle.

Transfer to a serving dish and enjoy your delicious and flavorful hibachi-style vegetables!