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Italian Style Grilled Zucchini

Italian grilled zucchini with charred, tender planks finished Italian-style with garlic, basil, red pepper flakes, and a bright lemon drizzle. Cook quickly on a hot grill for those classic grill marks and an olive-oil sheen over the top.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Italian grilled zucchini
  • 4 zucchini Medium, sliced lengthwise into 1/3-inch planks
  • 3 tbsp extra virgin olive oil Plus extra for finishing
  • 0.5 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 3 clove garlic Very thinly sliced
  • 0.25 tsp red pepper flakes Optional heat
  • 2 tbsp fresh basil Torn
  • 1 tbsp fresh lemon juice
  • 0.25 tsp lemon zest For finishing
  • 0.25 tsp flaky sea salt Pinch for finishing

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill-ready zucchini
  1. Brush the zucchini planks with the olive oil and season with salt and black pepper. Make sure every plank has a light, even coating so it chars without drying out.
Grill
  1. Preheat the grill to medium-high and oil the grates to prevent sticking. Wait until the surface is hot so the zucchini can sear right away.
  2. Grill the zucchini for 3–4 minutes per side until charred and tender. You should see dark grill marks and feel slight give when pressed with tongs.
Italian-style finish
  1. Arrange the grilled zucchini on a serving board or platter. Keep them in a single layer so the toppings cling while still hot.
  2. While still hot, drizzle generously with extra extra virgin olive oil. The surface should look glossy and lightly pooled.
  3. Scatter the thinly sliced raw garlic, red pepper flakes, and torn fresh basil over the top. Distribute evenly so every plank gets a bit of garlic and herb.
  4. Finish with fresh lemon juice, lemon zest, and a pinch of flaky sea salt. Serve immediately for the brightest, zesty flavor.

Notes

Pro tip: slice the zucchini into even 1/3-inch planks so they char at the same rate—if your grill runs hot, pull them as soon as they’re tender. Store leftovers in the fridge up to 2 days, but expect softer texture; reheat briefly (do not overcook) for best results. Freezing isn’t recommended. For a lighter option, use slightly less olive oil (about 2 tbsp) while still drizzling a small amount at the end; it will remain flavorful with the garlic and lemon.