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Grilled Zucchini Spears

Grilled zucchini spears with charred edges and a garlic-herb oil finish. These easy grilled zucchini spears cook fast on a hot grill, then get topped with fresh parsley and served with lemon and a dipping sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Grilled zucchini spears
  • 4 medium zucchini Quartered lengthwise into spears.
  • 3 tbsp olive oil
  • 3 garlic Minced (about 3 cloves).
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • salt To taste.
  • black pepper To taste.
  • 2 tbsp fresh parsley Chopped.
  • lemon wedges For serving.
  • dipping sauce of choice (tzatziki, ranch, or aioli) For serving.

Equipment

  • 1 grill

Method
 

Season the zucchini
  1. In a large bowl, toss the zucchini spears with olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated. The spears should look glossy with visible herb and spice seasoning.
Grill
  1. Preheat the grill to medium-high and oil the grates to prevent sticking. Keep the lid closed as much as possible to maintain steady heat.
  2. Place the zucchini spears cut-side down first and grill for 3–4 minutes until char marks form. You should see dark grill stripes on the cut surfaces.
  3. Rotate the spears to the other cut side and grill for 2 more minutes. Continue looking for char while the spears become tender but still hold their shape.
  4. Finish skin-side down and grill for 2 minutes. The skins should look lightly blistered and the spears should be fully cooked through.
Serve
  1. Remove the spears and arrange them on a serving plate. Spread them out so the charred edges stay visible.
  2. Garnish with fresh parsley and serve with lemon wedges and dipping sauce of choice (tzatziki, ranch, or aioli). Plate so guests can dunk right away and squeeze lemon over top.

Notes

For best char, don’t crowd the grill grate and let the spears cook undisturbed for the first 3–4 minutes before rotating. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm on the grill or in a hot skillet briefly to refresh texture. Freezing is not recommended as zucchini can turn watery after thawing. For a dairy-free option, choose a dairy-free tzatziki-style sauce or use lemony olive-oil dip instead.