Grilled Zucchini I

Grilled Zucchini I


"Zounds! It's zucchini! Grilled zucchini! Simple, healthy, and yummy."


30 m servings 229 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill to medium high heat.
  2. Clean outer skin of zucchini, and slice lengthwise into quarters. Place a pat of butter or margarine on each zucchini quarter, and season with salt and pepper to taste. Wrap all four quarters in one piece of aluminum foil.
  3. Place foil wrapped zucchini on heated grill, and cook for 10 to 15 minutes on each side.
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  1. 39 Ratings


I have been making this for years and I have found you don't need the foil. I usually put the zucchini strips in a ziploc, add olive oil, and season with salt, pepper and usually some cayenne. ...

Not sure why the name of this recipe is Grilled Zucchini. It's steamed zucchini but done on a grill instead of in a pot. Blah! The best way to make grilled zucchini is to cut them in half length...

An easy way to cook up a side dish to go along with all the BBQ meats. Instead of butter, however, I sprayed the zucchinis with olive oil and added fresh herbs on top of the S&P.

I scored the zucchini first then drizzled it with olive oil instead of butter and in addition to the salt and pepper added some garlic powder and italian seasoning. I didn't do a foil packet, j...

Tasty but mushy. I used cooking spray instead of butter. I added fresh chopped italian parsley in addition to the oregano. I also added vidalia onion. It was okay - would have grilled the zu...

This recipe turned out OK, but the zucchini was soggy and not "grilled" (i.e. crispy) at all. Were I to try this again, I would probably remove the foil half way through and finish it directly o...

Wrapping in foil steams veggies. Direct grilling is best. And not much oil needed or turns mushy. Zucchini grilled this way is delicious tossed with pasta.

I added salt, pepper and oregano to the zucchini before grilling!

I prefer to use olive oil instead of butter and I take it out of the foil for the last 5 mins and let it just sit on the grill. It makes it a little crisper and darker in color. Also, we like to...