Make perfectly cooked zucchini on the Blackstone griddle with this quick, easy, and flavorful recipe. These grilled zucchini take about 10 minutes from start to finish and make a healthy, low-carb side dish that fits well into paleo or keto-style meals.
Zucchini on the Blackstone Griddle
This simple griddled zucchini is one of the easiest side dishes to make on a flat-top. Using just a few pantry staples—oil, garlic, Italian seasoning, salt, and pepper—you’ll get tender zucchini with nicely browned edges. It’s a versatile side that pairs with grilled meats, fish, or simply a grain bowl. The recipe is ideal for meal prep and for busy weeknights because it’s fast and forgiving.
Why you’ll love this Blackstone Zucchini Recipe
- Quick & easy – Ready in about 10 minutes from start to finish.
- Budget friendly – Zucchini is affordable, especially in season.
- Low carb & paleo friendly – A simple, satisfying vegetable side that fits many dietary preferences.
Ingredients
- Zucchini: 2 medium zucchini, washed and cut into 2–3 inch chunks or strips.
- Avocado oil: 1/4 cup (or use another high-smoke-point fat such as tallow, lard, or duck fat; butter or ghee will also work).
- Seasonings: 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon coarse salt; 1/8 teaspoon ground black pepper.
Tools to make this easy recipe
- Blackstone or other flat-top griddle (a cast iron skillet works as an alternative).
- Large mixing bowl or zip-top bag for tossing zucchini with oil and seasonings.
- Tongs or spatula for turning the zucchini on the hot surface.
How to make zucchini on the Blackstone Griddle
- Wash the zucchini and cut into 2–3 inch chunks or strips so they hold together on the griddle.
- In a large bowl or zip-top bag, combine the zucchini with the avocado oil, minced garlic, Italian seasoning, salt, and pepper. Toss or shake until evenly coated.
- Preheat the griddle to medium-high. Add a little oil to the surface if needed to prevent sticking.
- Spread the zucchini in a single layer on the hot griddle. Cook for 2–3 minutes without moving to allow a golden crust to form.
- Flip the pieces and cook an additional 1–2 minutes until zucchini is tender-crisp (al dente) and browned on the sides. Remove from the griddle and serve immediately.
Substitutions
If you don’t have zucchini, yellow summer squash is an excellent substitute and cooks similarly. If fresh garlic isn’t available, use 1/2 teaspoon garlic powder. For a finishing touch, sprinkle grated Parmesan over the hot zucchini or add a squeeze of lemon juice for brightness. If you don’t have a griddle, a hot cast iron skillet will produce similar results.
What to serve with Blackstone Griddle Zucchini
- Grilled or pan-seared salmon
- Garlic-broiled chicken thighs
- Slow-cooked brisket or shredded chicken
How to store
Cool leftover zucchini to room temperature, then store in an airtight glass container in the refrigerator for up to 5 days. Keeping them in a glass container helps preserve texture and flavor.
How to reheat
To reheat, microwave on a plate for 45 seconds to one minute, or re-crisp in an air fryer set to 390°F (200°C) for 3–4 minutes. Reheating briefly on a hot skillet also works well to restore some of the browned edges.
FAQs
You can cook virtually any vegetable that you would cook in a cast iron skillet—peppers, onions, mushrooms, asparagus, Brussels sprouts, summer squash, and more.
How long does it take to cook vegetables on a Blackstone?
Cooking time varies by vegetable and cut size, but most vegetables take under 20 minutes on a hot griddle. Tender vegetables like zucchini typically finish in 3–5 minutes per side when cut into small pieces.
Blackstone Zucchini
Servings: 4 • Prep: 5 mins • Cook: 5 mins • Total: 10 mins
Ingredients
- 2 medium zucchini, cut into 2-inch strips or chunks
- 1/4 cup avocado oil (or other high-smoke-point fat)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon coarse salt
- 1/8 teaspoon ground black pepper
Instructions
- Wash and cut zucchini into 2–3 inch pieces.
- Toss zucchini with oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
- Preheat the griddle to medium-high and add the zucchini in a single layer.
- Cook 2–3 minutes, flip, and cook 1–2 more minutes until tender-crisp and browned.
- Serve hot.
Notes
- Serve alongside grilled salmon or chicken.
- Store leftovers in an airtight glass container for up to 5 days.
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