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Blackstone Zucchini Coins with Garlic Butter

Blackstone zucchini coins seared on a screaming-hot griddle until deeply caramelized on each side, then finished with garlic butter right on the flat top. Quick to make and perfect as a smoky, savory Blackstone side dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Zucchini and seasonings
  • 4 zucchini sliced into 1/2-inch rounds
  • 3 tbsp olive oil or avocado oil
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Garlic butter finish
  • 3 tbsp butter
  • 5 garlic minced
  • 0.25 cup parmesan cheese grated
  • 1 fresh parsley for serving
  • 1 lemon for serving

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the Blackstone griddle to medium-high and oil the surface well so the zucchini sears instead of steams.
  2. Toss the zucchini rounds with olive oil, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
Griddle until deeply caramelized
  1. Add zucchini in a single layer on the hot griddle—do not touch for 3–4 minutes until deeply golden.
  2. Flip each coin and cook for 3 more minutes until the second side is deeply caramelized, working in batches if needed.
Garlic butter and finish
  1. Push zucchini to one side, add butter and garlic to the open griddle section, and cook for 30 seconds until fragrant.
  2. Toss zucchini in the garlic butter on the griddle until glossy and coated.
  3. Transfer to a plate, top with parmesan and parsley, and serve with lemon.

Notes

Pro tip: keep the coins in a single layer and avoid moving them during the first 3–4 minutes to build deep caramelization. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a hot griddle or skillet to re-crisp. Freezing isn’t recommended for best texture. For a dairy-light option, use plant butter and substitute a hard vegan Parmesan-style topping.