Grilled Zucchini

Shortly gardens will be overflowing with zucchini. I remember a few years ago we planted two plants which was one too many. Even those with a black thumb like me seem to be able to grow zucchini. In a few weeks when you are overwhelmed with squash, try this delicious grilled zucchini recipe. It is a favorite even with my kids who don’t like zucchini.

grilled zucchini

Grilled Zucchini





  • Zucchini
  • 3 Tablespoons Butter
  • 1 Tablespoon Minced Garlic
  • Salt
  • Pepper
  • Shredded (Grated) Parmesan Cheese


  1. Slice zucchini lengthwise.
  2. Melt butter and mix in garlic. Brush sliced zucchini on each side with garlic butter mixture.
  3. Place zucchini on the top rack of the grill. (med heat)
  4. Sprinkle salt and pepper on zucchini.
  5. Grill for 3 minutes. Flip zucchini and grill an additional 3 minutes.
  6. Remove from the grill, sprinkle with Parmesan cheese and serve.

Courses Side Dish

Grilled Zucchini at The Happy Housewife


  1. Kelly S says:

    Sounds delicious! I’m not nomrally a fan of cooked zucchini either unless its in bread 😉 But I have found that I like grilled as well. One way we like to grill it is to cut as you have, then score the top length & widthwise. Pour some Italian dressing on it, salt & pepper & then grill. Can’t wait to try this w/garlic & parmesan! Anything w/garlic is good!!

  2. Had to laugh at…”In a few weeks”! Here in MN, it will be another 6-8 weeks before we get any crops from our garden!

  3. Oh yum, my favorite way to eat zucchini!

  4. Excited to try this & any other zucchini recipes! This is the 1st year I’ve had a garden & it is hugely successful! I don’t want anything to go to waste! 🙂

  5. If we can’t grill it, we’ll coat it with butter, then toss it in flour, and fry it on the stove using the same ingredients you use 🙂 So yummy!

  6. I saw this yesterday and had to laugh. I had just typed up a grilled zucchini post the evening before. Mine will go up on Monday. Your picture is better. I used a grill tray and didn’t get good grill marks. My recipe is different, too, since I have to make it dairy free–no butter or Parmesan for me. What surprised me is that I liked it even better the next day, and reheated zucchini is usually not that appealing.

    • TheHappyHousewife says:

      That’s so interesting. I was wondering how it would taste the next day since I also don’t like it reheated, but we didn’t have any leftovers. P ate every last bit of it.

  7. Ha ha last year I decided to plant only one because the year before they over powered everything…it died. I had not one single zucchini. Who knew it was possible?!?!

  8. Merrilee says:

    I’m in the Sacramento Valley in California.
    I am already being overwhelmed with zuchinni! 🙂

    I bursh mine with olive oil & then sprinkle with salt & pepper.
    Grill. then drizzle balsamic vinegar on top when done.

    I will have to try it with garlic & cheese since we will be eating a lot of zuchinni.

Speak Your Mind