Go Back

Blackstone Zucchini

Blackstone zucchini coins seared on a screaming-hot flat top until deeply caramelized, then finished with garlic butter pooling right on the griddle. This griddle zucchini recipe delivers browned edges and quick, savory flavor in just 22 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini coins
  • 4 zucchini Slice into 1/2-inch rounds.
  • 3 tbsp olive oil Or avocado oil.
  • 3 tbsp butter For garlic butter finish.
  • 5 garlic Minced (about 5 cloves).
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 cup parmesan cheese Grated.
  • salt To taste.
  • black pepper To taste.
  • fresh parsley For serving.
  • lemon For serving.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat a Blackstone griddle to medium-high, then oil the surface well so zucchini coins sear instead of steam.
  2. Toss the zucchini rounds with olive oil, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
Griddle and caramelize
  1. Add zucchini in a single layer to the hot griddle and do not touch for 3–4 minutes, until deeply golden on the bottom.
  2. Flip each coin and cook for 3 more minutes, cooking in batches if needed to keep browning strong.
Garlic butter finish
  1. Push the zucchini to one side, add butter and garlic to the open griddle section, and cook for 30 seconds until fragrant.
  2. Toss the zucchini in the garlic butter right on the griddle to coat all the caramelized edges.
Serve
  1. Transfer zucchini to a plate, top with parmesan and parsley, and serve with lemon.

Notes

Pro tip: Keep zucchini in a true single layer and avoid moving it early—your deepest caramelization comes from leaving it undisturbed for the first 3–4 minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a hot flat top or skillet to re-crisp. Freezing isn’t recommended due to texture changes. For a dairy swap, use olive-oil–based “butter” or extra olive oil instead of butter and add parmesan only if you still want a cheesy finish.