I love grilled vegetables more than anything on earth. Well, except my children. And my husband. And chocolate, whipped cream, iced coffee, apple fritters, and my bassets. But other than that, I love grilled vegetables more than anything on earth!
This grilled zucchini will rock your world. My goodness. It's perfect for summertime when your garden is exploding with more zucchini than you know what to do with. The lemon salt you sprinkle on at the end completely makes it! Serve this with grilled fish recipes, pasta, chicken, burgers, or just alongside a whole table of other delicious summer side dishes! Zucchini recipes are the best because they’re so versatile.
How do you cut zucchini for grilling?
I like cutting each zucchini into quarters lengthwise, to create long spears. Zucchini can get very soft when cooked, and cutting it this way helps the zucchini hold its shape better. It also allows for plenty of surface area to get those pretty grill marks.
How do you keep grilled zucchini from getting soggy?
Be sure to slice the zucchini into spears as instructed, and don’t marinate it for too long—15 to 20 minutes is plenty. Any longer and the salt and lemon juice can start to draw out too much moisture and soften the zucchini. It also helps to grill it until just tender and lightly charred, since overcooking can make it mushy.
How long does grilled zucchini last in the fridge?
Leftover grilled zucchini will keep in an airtight container in the refrigerator for up to three days. You can enjoy it cold, at room temperature, or gently reheated in a skillet over medium-low heat.
What can you do with leftover lemon salt?
There are many delicious ways to use up extra lemon salt. Sprinkle it over roasted chicken, corn on the cob, grilled fish, or even popcorn! Heck, why not?
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Ingredients
6 medium zucchini
1/4 cup olive oil
2 tsp. kosher salt, plus more as needed
1 tsp. black pepper
3 lemons, zested, plus juice of 2 lemons
Directions
Step 1Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place the zucchini in a very large zip-top bag. Drizzle in the oil, 1 teaspoon of the salt, the pepper, 1 tablespoon of the lemon zest, and the lemon juice. Seal the bag and toss to coat the zucchini. Set aside for 15 to 20 minutes to marinate.
Step 2Heat an indoor or outdoor grill to medium-low heat. Grill the zucchini on all sides until nice and tender, about 10 minutes total, being careful not to burn. Remove the zucchini to a plate as it gets done.
Step 3Pile up the rest of the lemon zest and sprinkle the remaining 1 teaspoon of salt on top. Use a knife to chop the salt and zest together until it becomes... well, lemon salt! Add more salt, if needed. Sprinkle the lemon salt over the plate of grilled zucchini and serve.
Ree Drummond
Lop off the tops and bottoms of the zucchini, then cut them into quarters lengthwise.
Ree Drummond
In other words, cut ’em into spears.
Ree Drummond
Throw the zucchini into one of those enormous Ziploc bags, or two regular-sized Ziploc bags.
Ree Drummond
Pour in some olive oil…
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Then zest a lemon.
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Throw the lemon zest into the bag…
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Then squeeze in the juice of the lemon.
Ree Drummond
Sprinkle in some salt and pepper.
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Then seal the bag and smush the zucchini around a bit to get it all coated.
Ree Drummond
Yummy! Now, you can let this sit around for 20 minutes or so, or you can just keep on going.
I’m gonna keep on going.
I’m hungry.
Ree Drummond
Grill the suckers over nice, mild heat.
Ree Drummond
I like grilling wedges like this, as you can easily grill each of the three sides and they look really purty when they’re all grilled up.
Ree Drummond
Take the zucchini off the grill as they get done and pile them up on a plate.
Ree Drummond
Now, zest a couple more lemons and pile the lemon zest on a cutting board.
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Sprinkle some kosher salt on top of the zest…
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And chop the zest and salt together a little bit until they become one.
Ree Drummond
Lemon salt! It’s a little like lime salt for margaritas…or lime sugar for margaritas…depending on your poison.
Note: This won’t keep very long before the salt starts to dissolve and disappear into the zest, so don’t mix it together until just before you need it.
Or, if you have time, spread out the zest and let it dry out a bit before you sprinkle on the salt.
Ree Drummond
Then just sprinkle the lemon salt generously over the zucchini!
Ree Drummond
This is absolutely beautiful, guys. The lemon zest really tones down the saltiness so the whole thing is really fresh and lovely.
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