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Italian Style Grilled Zucchini

Italian grilled zucchini with charred, tender planks finished with garlic, torn basil, lemon, and a drizzle of extra virgin olive oil. Quick, easy Italian side that’s bright, aromatic, and ready in about 20 minutes.
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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: 115
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Sliced lengthwise into 1/3-inch planks.
italian oil topping
  • 3 tbsp extra virgin olive oil Plus extra for finishing.
  • 3 cloves garlic Very thinly sliced.
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh basil Torn.
  • 1 tbsp fresh lemon juice
  • 1 lemon zest For finishing.
  • 0.25 tsp flaky sea salt A pinch for finishing; plus more to taste in the first step.
  • 0.25 salt and black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep zucchini
  1. Brush the zucchini planks with olive oil and season with salt and pepper in an even layer.
  2. Keep the garlic very thinly sliced and tear the basil so everything is ready to scatter immediately after grilling.
Grill
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Grill the zucchini for 3–4 minutes per side until charred and tender, with visible grill marks.
Finish Italian-style
  1. Arrange the hot zucchini on a serving board or platter so the topping can cling.
  2. While still hot, drizzle generously with extra virgin olive oil until lightly glossy.
  3. Scatter the thinly sliced raw garlic, red pepper flakes, and torn fresh basil over the top.
  4. Finish with fresh lemon juice, lemon zest, and a pinch of flaky sea salt for brightness and aroma.

Notes

Pro tip: slice the zucchini into uniform 1/3-inch planks so they char at the same rate—if some are thicker, grill a little longer on that side. Store leftovers in the fridge up to 2 days; zucchini is best warm or at room temperature, not reheated aggressively. Freezing isn’t recommended for texture. For a dairy-free swap, this recipe is already naturally dairy-free—use extra lemon zest if you want more brightness without adding anything else.