For smoky, juicy zucchini that holds its shape, slice it thick, brush it with oil and salt just before grilling, and cook over high heat until well charred, then dress it with a vinaigrette while it’s still warm.
Grilled zucchini should be a summer no-brainer. The summer squash is everywhere, it’s cheap, it’s easy to prepare, and it’s practically begging to be thrown on the grill next to your burgers and brats. But somehow, somehow, this harmless squash manages to go from promising to pitiful in a matter of minutes.
We’ve all seen it: those pale, floppy slices that slip through the grates, taste like nothing, and get politely nudged around the plate. They’re not well-charred, flavorful, or creamy. They’re not anything. And while grilled zucchini is a wildly convenient option, especially when you’re already cooking outdoors, that doesn’t mean it has to be a boring, mushy afterthought.
After testing dozens of vegetable grilling techniques—including for an epic grilled vegetable board—I’ve perfected a method that ensures well-browned, smoky zucchini that holds its shape, stays juicy, and gets properly devoured instead of being ignored. Here’s what makes the difference.
Why Zucchini Falls Apart on the Grill
Zucchini is like nature’s water balloon. It’s filled with water and encased in a thin, soft skin with very little structural integrity. It cooks quickly, browns easily, and then…BOOM. It goes straight to soggy if you so much as glance away.
The trick to grilling zucchini successfully is treating it more like a cut of meat than a floppy vegetable. That means choosing the proper cut, skipping any unnecessary steps (such as salting and draining it ahead of time like you might do with seared zucchini), and utilizing the grill’s intense direct heat to your advantage.
Planks Over Rounds (Trust Me)
Forget coins. Forget wedges. Planks are the only cut that makes sense for grilling zucchini. Why? They’re sturdy, easy to flip, and wide enough to get a solid sear without falling through the grates.
To prep, slice medium to large zucchini lengthwise into half-inch-thick planks. Thinner slices cook too quickly and burn before developing real color. Thicker ones don’t soften evenly. Half an inch is the zucchini sweet spot: thick enough to char, yet thin enough to cook through without steaming.
Skip the Pre-Salting. Yes, Really.
I love a well-salted vegetable as much as the next person. If I’m tossing raw zucchini into a salad or searing it in a skillet, I’ll absolutely take the time to presalt and drain it. But when it comes to grilling, salting zucchini ahead wastes time and moisture.
Salting draws out water, which can be helpful in some recipes, but on a ripping-hot grill, evaporation does the work for you, concentrating flavor and tightening texture naturally. Pre-salting just gives zucchini a head start on going limp. No thanks.
Instead, brush the zucchini with oil, then season it lightly with salt right before grilling. The oil helps the salt adhere to and season the surface without prematurely pulling moisture out. Once the zucchini is grilled and still warm, you can finish it with a flavorful vinaigrette (like the lemony herb dressing in my grilled veggie board) to add brightness and complexity without sacrificing that charred exterior.
Brush With Oil Lightly and Season in Stages
Zucchini may not be as sponge-like and absorbent as eggplant, but it still benefits from smart oiling. Brush the planks lightly with oil just before grilling. Make sure not to soak them, but just to coat the surface and prevent sticking. This also promotes even browning, giving the zucchini that deep, savory sear you’re after.
Once oiled, season the zucchini with salt right before it goes on the grill. This timing is crucial as it allows the salt to adhere without prematurely pulling out too much moisture. Pre-salting is unnecessary (as we covered above), and doing it too early just invites mush.
Get the Grill Hot and Don’t Rush the Flip
Grill the zucchini over direct high heat until well browned and tender, about six to 10 minutes total, flipping once halfway through. The first side should develop real char before you attempt to flip. If it’s sticking, it’s not ready yet.
A Final Flourish of Flavor
Once the zucchini is hot off the grill, it’s time for the finishing touch. Brushing on a flavorful vinaigrette while the slices are still warm adds brightness and dimension without compromising that gorgeous grilled exterior. The residual heat helps the dressing soak in just enough, delivering acidity, aromatics, and a little shine.
A lemony herb vinaigrette is my go-to, but zucchini is mild and versatile, which makes it a great canvas for other bold flavors. Try a garlicky red wine vinaigrette, a spicy chile-lime dressing, or even a punchy miso-ginger glaze. A sprinkle of flaky salt or a drizzle of chile oil never hurts either.
This final layer of seasoning added after grilling is what takes zucchini from filler to feature. With the right cut, a hot grill, and a flavorful finish, zucchini actually earns its place at the table (instead of getting left behind on the plate).
How to Grill Zucchini the Right Way: A Cheat Sheet
Here’s the fast track to getting zucchini that’s charred, and not soggy, off the grill:
1. Slice into 1/2-inch-thick planks so the zucchini stays sturdy on the grill and cooks evenly.
2. Skip the pre-salting. The grill will take care of the moisture.
3. Brush with oil, then salt lightly right before grilling to help the seasoning stick.
4. Grill over direct medium-high heat until well browned and just tender, about 3 to 5 minutes per side. And don’t rush the flip. If the zucchini sticks, it’s not ready yet.
5. Finish with a zippy vinaigrette or your favorite dressing while the zucchini is still warm for extra flavor and shine.
With this method, you’ll get grilled zucchini that’s smoky, savory, and satisfying, not soft and forgettable. It’s exactly what summer vegetables should be: easy to make, hard to mess up, and actually worth eating.
