Oven grilled zucchini is a delicious way to bring out the natural sweetness and subtle flavor of this versatile summer squash. By using your oven’s broiler or high heat, you can achieve that sought-after char and tenderness without an outdoor grill. It’s perfect as a quick side, a healthy snack, or a base for more complex dishes, making it a staple in any cook’s repertoire.
Ingredients
- 2 medium zucchini (about 1 pound total)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried Italian herbs (such as oregano, basil, or thyme)
- 1 tablespoon grated Parmesan cheese (optional, for serving)
- 1 tablespoon fresh lemon juice (optional, for serving)
Instructions
- Preheat your oven: Set your oven to broil on high (about 500°F/260°C), or preheat to 450°F (232°C) if your broiler setting is not adjustable. Position an oven rack about 4-6 inches from the heating element.
- Prepare the zucchini: Wash and dry the zucchini. Trim the ends, then slice into 1/3-inch thick rounds or lengthwise into 1/4-inch thick planks, depending on your preference.
- Season: In a large bowl, toss the zucchini with olive oil, salt, pepper, garlic powder, red pepper flakes (if using), and Italian herbs until evenly coated.
- Arrange on a baking sheet: Line a baking sheet with parchment paper or foil for easy cleanup. Spread the zucchini slices in a single layer, making sure they don’t overlap. For maximum char, use a metal baking rack set over the pan if you have one.
- Oven grill the zucchini: Place the baking sheet under the broiler or in the hot oven. Broil for 5-6 minutes, watching closely, until the tops are lightly browned and starting to blister. Flip the slices and broil another 2-4 minutes, until both sides are golden and the zucchini is tender but not mushy. If using the 450°F oven (not broiler), bake for 10-12 minutes, flipping halfway.
- Finish and serve: Transfer the zucchini to a serving plate. Sprinkle with Parmesan cheese and a squeeze of lemon juice, if desired. Serve hot or at room temperature.
Tips
- Substitutions: Feel free to use yellow squash in place of zucchini, or a mix of both. For a dairy-free version, skip the Parmesan or use a vegan alternative.
- Cutting technique: Cutting zucchini into planks gives more surface area for browning, while rounds cook a bit faster and are great for snacking or salads.
- Don’t overcrowd: Make sure the zucchini slices are in a single layer with space between them. Overcrowding will cause them to steam rather than brown.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat under the broiler for the best texture.
Serving Suggestions
- As a side dish: Serve oven grilled zucchini alongside grilled chicken, steak, salmon, or pasta dishes.
- In salads: Chop cooled zucchini and add to grain salads, green salads, or pasta salads for extra flavor and nutrition.
- On sandwiches and wraps: Layer zucchini slices with roasted peppers, cheese, and spreads in paninis or pita wraps.
- As a pizza topping: Add grilled zucchini to homemade pizzas or flatbreads for a healthy twist.
Variations
- Balsamic glaze: Drizzle broiled zucchini with balsamic reduction before serving for a sweet-tangy finish.
- Middle Eastern flavors: Toss zucchini with za’atar spice blend and a squeeze of lemon for a Mediterranean-inspired side.
- Crispy panko: Before broiling, sprinkle slices with panko breadcrumbs and a little olive oil for a crunchy topping.
- Cheesy melt: Add sliced mozzarella or crumbled feta during the last minute of broiling for a gooey, savory upgrade.
- Herb-forward: Finish with chopped fresh herbs like basil, parsley, or mint for a burst of color and freshness.
Storage and Reheating
Store leftover oven grilled zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, spread the zucchini on a baking sheet and broil for 2-3 minutes, just until warmed through and slightly crisped. Alternatively, you can reheat in a 400°F (204°C) oven for 5-7 minutes. Avoid microwaving, as it can make the zucchini soggy. Grilled zucchini is also tasty cold in salads or on sandwiches.
Frequently Asked Questions
- Can I make oven grilled zucchini in advance?
- Yes, you can prepare oven grilled zucchini ahead of time. While it’s best served fresh, you can store it in the fridge for up to 3 days. Reheat briefly under the broiler or in a hot oven to restore some of the original texture.
- How do I prevent zucchini from getting soggy in the oven?
- Slice the zucchini evenly and don’t overcrowd the baking sheet. High heat and proper spacing allow moisture to evaporate quickly, helping the zucchini brown rather than steam. Flipping the slices halfway through also ensures even cooking.
- What other seasonings work well with oven grilled zucchini?
- Besides Italian herbs, try smoked paprika, cumin, curry powder, or chili powder for different flavor profiles. Freshly chopped garlic, lemon zest, or a splash of soy sauce can also enhance the taste.
- Can I use frozen zucchini for this recipe?
- Fresh zucchini is best, as frozen zucchini tends to release more water and can become mushy when broiled. If using frozen, thaw and pat dry thoroughly before seasoning and broiling, but expect a softer texture.
- Is oven grilled zucchini healthy?
- Yes, oven grilled zucchini is low in calories and high in vitamins A and C, potassium, and fiber. Using a small amount of olive oil adds healthy fats. It’s a nutritious option for most diets.
- Can I add other vegetables to the pan?
- Absolutely. Bell peppers, eggplant, mushrooms, or asparagus all roast well alongside zucchini. Cut everything to similar thicknesses and monitor cooking times, as some vegetables may cook faster or slower than zucchini.