This lemon garlic grilled zucchini is an easy, flavourful side dish perfect for grilling season. When you grill zucchini, magic happens!
What better way to celebrate summer grilling season than with this lemon garlic grilled zucchini? Not only is zucchini one of the best veggies to grill, it’s also a staple in summer gardens and farmers markets.
Something about the smokiness of the grill and the direct heat seems to really bring this veggie alive. The beautifully charred edges and grill marks are my favourite part of grilling zucchini instead of just roasting or sautéing it. Then, of course, comes the lemon garlic marinade. This marinade really takes it to the next level.
The Mediterranean-inspired flavour is absolutely divine and makes this lemon garlic grilled zucchini one of the best grilling side dishes you can make. Finish with some salt and pepper, a sprinkle of parsley, and vegan Parmesan cheese and get ready for a side dish that will steal the show.
Why You’ll Love This Grilled Zucchini
I’m pretty confident this grilled zucchini will be your new favourite summer side! Here’s why:
- Easy . We want our dinners to be effortless on hot summer days, and grilled zucchini qualifies. Just whisk the marinade, let the zucchini soak it up, then throw it on the grill!
- Versatile . The flavours in this recipe mean it pairs well with a wide variety of main dishes, from Grilled Peach, Basil and Vegan “Goat” Cheese Pizza to Lemon Pepper Tofu .
- Delicious . The smokiness of the grill, the bright, garlicky marinade—it all comes together for an absolutely delectable zucchini side.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Zucchini – Medium zucchini is ideal here; large zucchini usually doesn’t taste as good, while small zucchini is likely to char a little too much.
- Olive oil
- Freshly-squeezed lemon juice – If you’d like, you can zest the lemon before juicing it and reserve the zest for garnish.
- Garlic – I like to use plenty of garlic for lots of flavour!
- Sea salt
- Freshly ground black pepper – Add as much or as little as you like.
- Garnishes – I use chopped parsley, lime wedges, and vegan Parmesan cheese.
How to Make Lemon Garlic Grilled Zucchini
While this recipe is simple, you’ll need to plan for the marinating time.
- Make the marinade . Whisk the olive oil, lemon juice, garlic cloves, sea salt, and black pepper in a small bowl.
- Marinate the zucchini . Pour the marinade over the zucchini and toss to coat. Cover with plastic wrap and marinate for at least 4 hours, or up to overnight.
- Preheat the grill . Heat your grill to high, according to the manufacturer’s instructions.
- Grill the zucchini . Use grill tongs to arrange all of the zucchini onto the grill. Cook for 4 to 5 minutes on each side, or until grill marks begin to form and the zucchini begins to brown. Flip and cook for 4 to 5 minutes more.
- Serve . Place the grilled zucchini onto a serving platter and season with ground sea salt and black pepper. Garnish with chopped parsley and vegan Parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Tips for Success
This grilled zucchini recipe is easy, but here are some additional tips to help you make sure it turns out perfect.
- Thread it on skewers . For easier flipping, you can cut the zucchini thick and thread the slices onto skewers. (You’ll want the cut sides of the zucchini in contact with the grill, not just the skin.) A grill basket works well too!
- Know your grill . The cooking time will vary based on your grill’s heat, which means you may want to cook the zucchini a little less or a little longer.
- Serve the zucchini right away . I recommend serving the zucchini immediately, as it will wilt slightly as it cools.
Variations
You can use store-bought marinades like teriyaki sauce for a different spin on this recipe. Swap the parsley with fresh basil, thyme, or oregano; really, any fresh herbs would be delicious here!
Serving Suggestions
Pair grilled zucchini with Italian-inspired dishes like 20 Minute Vegan Pesto Pasta , One Pot Alfredo Penne Pasta , and Vegan Manicotti . It also works well with Mediterranean flavors—try pairing your grilled zucchini with Crispy Homemade Falafel , Perfect Homemade Hummus , and Baba Ghanoush on a platter with warm pita bread.
How to Store
Refrigerate grilled zucchini in an airtight container for up to 2 days; reheat it in a toaster oven, grill pan, or on the grill.
Can This Recipe Be Frozen?
Technically speaking, you can freeze grilled zucchini, but the texture will suffer after freezing, thawing, and reheating—it will be very mushy, so I don’t recommend it.
More Vegan Side Dish Ideas
- Jamaican Fried Dumplings
- Herb & Veggie Fregola
- Congri (Cuban Rice and Black Beans)
- Corn Succotash
- Air Fryer Smashed Potatoes
Ingredients
- 2 medium zucchinis , washed and sliced into ½ inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 garlic cloves , peeled and minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Chopped parsley , lime wedges and vegan parmesan cheese for garnish
Instructions
- Add the zucchinis to a bowl. Set aside.
- In a small bowl, mix the olive oil, lemon juice, garlic cloves, sea salt and freshly ground black pepper together and whisk together until incorporated.
- Add to the container with the zucchini and toss with zucchini until everything is coated. Cover with saran wrap and allow to marinate for a few hours, at least 4 hours. I did mine overnight.
- Heat your grill (according to manufacturer settings) to high heat.
- Using grill tongs, place all of the zucchini onto the grill. Let the zucchini heat for about 4-5 minutes on each side, until grill marks begin to form and the zucchini begins to brown. Flip and cook for another 4-5 minutes. This timing may vary based on your grill’s heat. The zucchini should be completely cooked through.
- Remove from grill and place onto a serving platter. Season again lightly with ground sea salt and black pepper. Garnish with chopped parsley and vegan parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Notes
- This recipe is gluten free and vegan. I recommend serving the zucchini immediately as it will wilt slightly as it cools.
- HOW TO STORE ZUCCHINI: You can store your zucchini in an airtight container in the fridge. I recommend reheating it in a toasted oven, grill pan or on the grill. The zucchini will last about 2 days cooked in your fridge but tastes best fresh.
This lemon garlic grilled zucchini is an easy, flavourful side dish perfect for grilling season. When you grill zucchini, magic happens!
What better way to celebrate summer grilling season than with this lemon garlic grilled zucchini? Not only is zucchini one of the best veggies to grill, it’s also a staple in summer gardens and farmers markets.
Something about the smokiness of the grill and the direct heat seems to really bring this veggie alive. The beautifully charred edges and grill marks are my favourite part of grilling zucchini instead of just roasting or sautéing it. Then, of course, comes the lemon garlic marinade. This marinade really takes it to the next level.
The Mediterranean-inspired flavour is absolutely divine and makes this lemon garlic grilled zucchini one of the best grilling side dishes you can make. Finish with some salt and pepper, a sprinkle of parsley, and vegan Parmesan cheese and get ready for a side dish that will steal the show.
Why You’ll Love This Grilled Zucchini
I’m pretty confident this grilled zucchini will be your new favourite summer side! Here’s why:
- Easy . We want our dinners to be effortless on hot summer days, and grilled zucchini qualifies. Just whisk the marinade, let the zucchini soak it up, then throw it on the grill!
- Versatile . The flavours in this recipe mean it pairs well with a wide variety of main dishes, from Grilled Peach, Basil and Vegan “Goat” Cheese Pizza to Lemon Pepper Tofu .
- Delicious . The smokiness of the grill, the bright, garlicky marinade—it all comes together for an absolutely delectable zucchini side.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Zucchini – Medium zucchini is ideal here; large zucchini usually doesn’t taste as good, while small zucchini is likely to char a little too much.
- Olive oil
- Freshly-squeezed lemon juice – If you’d like, you can zest the lemon before juicing it and reserve the zest for garnish.
- Garlic – I like to use plenty of garlic for lots of flavour!
- Sea salt
- Freshly ground black pepper – Add as much or as little as you like.
- Garnishes – I use chopped parsley, lime wedges, and vegan Parmesan cheese.
How to Make Lemon Garlic Grilled Zucchini
While this recipe is simple, you’ll need to plan for the marinating time.
- Make the marinade . Whisk the olive oil, lemon juice, garlic cloves, sea salt, and black pepper in a small bowl.
- Marinate the zucchini . Pour the marinade over the zucchini and toss to coat. Cover with plastic wrap and marinate for at least 4 hours, or up to overnight.
- Preheat the grill . Heat your grill to high, according to the manufacturer’s instructions.
- Grill the zucchini . Use grill tongs to arrange all of the zucchini onto the grill. Cook for 4 to 5 minutes on each side, or until grill marks begin to form and the zucchini begins to brown. Flip and cook for 4 to 5 minutes more.
- Serve . Place the grilled zucchini onto a serving platter and season with ground sea salt and black pepper. Garnish with chopped parsley and vegan Parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Tips for Success
This grilled zucchini recipe is easy, but here are some additional tips to help you make sure it turns out perfect.
- Thread it on skewers . For easier flipping, you can cut the zucchini thick and thread the slices onto skewers. (You’ll want the cut sides of the zucchini in contact with the grill, not just the skin.) A grill basket works well too!
- Know your grill . The cooking time will vary based on your grill’s heat, which means you may want to cook the zucchini a little less or a little longer.
- Serve the zucchini right away . I recommend serving the zucchini immediately, as it will wilt slightly as it cools.
Variations
You can use store-bought marinades like teriyaki sauce for a different spin on this recipe. Swap the parsley with fresh basil, thyme, or oregano; really, any fresh herbs would be delicious here!
Serving Suggestions
Pair grilled zucchini with Italian-inspired dishes like 20 Minute Vegan Pesto Pasta , One Pot Alfredo Penne Pasta , and Vegan Manicotti . It also works well with Mediterranean flavors—try pairing your grilled zucchini with Crispy Homemade Falafel , Perfect Homemade Hummus , and Baba Ghanoush on a platter with warm pita bread.
How to Store
Refrigerate grilled zucchini in an airtight container for up to 2 days; reheat it in a toaster oven, grill pan, or on the grill.
Can This Recipe Be Frozen?
Technically speaking, you can freeze grilled zucchini, but the texture will suffer after freezing, thawing, and reheating—it will be very mushy, so I don’t recommend it.
More Vegan Side Dish Ideas
- Jamaican Fried Dumplings
- Herb & Veggie Fregola
- Congri (Cuban Rice and Black Beans)
- Corn Succotash
- Air Fryer Smashed Potatoes
Ingredients
- 2 medium zucchinis , washed and sliced into ½ inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 garlic cloves , peeled and minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Chopped parsley , lime wedges and vegan parmesan cheese for garnish
Instructions
- Add the zucchinis to a bowl. Set aside.
- In a small bowl, mix the olive oil, lemon juice, garlic cloves, sea salt and freshly ground black pepper together and whisk together until incorporated.
- Add to the container with the zucchini and toss with zucchini until everything is coated. Cover with saran wrap and allow to marinate for a few hours, at least 4 hours. I did mine overnight.
- Heat your grill (according to manufacturer settings) to high heat.
- Using grill tongs, place all of the zucchini onto the grill. Let the zucchini heat for about 4-5 minutes on each side, until grill marks begin to form and the zucchini begins to brown. Flip and cook for another 4-5 minutes. This timing may vary based on your grill’s heat. The zucchini should be completely cooked through.
- Remove from grill and place onto a serving platter. Season again lightly with ground sea salt and black pepper. Garnish with chopped parsley and vegan parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Notes
- This recipe is gluten free and vegan. I recommend serving the zucchini immediately as it will wilt slightly as it cools.
- HOW TO STORE ZUCCHINI: You can store your zucchini in an airtight container in the fridge. I recommend reheating it in a toasted oven, grill pan or on the grill. The zucchini will last about 2 days cooked in your fridge but tastes best fresh.
Lemon Garlic Grilled Zucchini
Ingredients
- 2 medium zucchinis washed and sliced into ½ inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 garlic cloves peeled and minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Chopped parsley lime wedges and vegan parmesan cheese for garnish
Instructions
- Add the zucchinis to a bowl. Set aside.
- In a small bowl, mix the olive oil, lemon juice, garlic cloves, sea salt and freshly ground black pepper together and whisk together until incorporated.
- Add to the container with the zucchini and toss with zucchini until everything is coated. Cover with saran wrap and allow to marinate for a few hours, at least 4 hours. I did mine overnight.
- Heat your grill (according to manufacturer settings) to high heat.
- Using grill tongs, place all of the zucchini onto the grill. Let the zucchini heat for about 4-5 minutes on each side, until grill marks begin to form and the zucchini begins to brown. Flip and cook for another 4-5 minutes. This timing may vary based on your grill’s heat. The zucchini should be completely cooked through.
- Remove from grill and place onto a serving platter. Season again lightly with ground sea salt and black pepper. Garnish with chopped parsley and vegan parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Notes
- This recipe is gluten free and vegan. I recommend serving the zucchini immediately as it will wilt slightly as it cools.
- HOW TO STORE ZUCCHINI: You can store your zucchini in an airtight container in the fridge. I recommend reheating it in a toasted oven, grill pan or on the grill. The zucchini will last about 2 days cooked in your fridge but tastes best fresh.
Nutrition
Lemon Garlic Grilled Zucchini https://jessicainthekitchen.com/lemon-garlic-grilled-zucchini/ July 28, 2023
This chickpea panzanella salad pairs crispy cubes of bread with chickpeas, veggies, and a zippy mustard balsamic vinaigrette. It’s a salad that eats like a meal!
This Chickpea Panzanella Salad will wow your guests, your kids, your family, and most importantly, your stomach. Consider it a mashup of my Greek panzanella salad and 15-minute chickpea salad —it’s full of bold flavours and supremely satisfying thanks to the protein-packed chickpeas and bread.
Friends, this is a salad you can eat for dinner!
If you’ve never had panzanella before, it’s literally the best version of salad ever because it’s made with bread, in addition to the usual veggies and dressing. The bread is toasted first, so it doesn’t get soggy—think croutons, but on a larger scale.
If you enjoy this recipe—and I know you will!—try my strawberry panzanella salad too.
Why You’ll Love This Chickpea Panzanella Salad
Here’s why you should add this chickpea panzanella salad to your meal plan this week:
- Filling . Leafy greens and veggies are delicious, but they don’t have much staying power on their own. The addition of bread and chickpeas make chickpea panzanella salad hearty and satisfying!
- Flavourful . I used my absolute favourite balsamic vinaigrette for this salad, which brings all the ingredients together. It’s tangy, tart, and you’ll want to put it on all the things .
- Ages like fine wine . This is one of those magical dishes that tastes better the longer it sits in your fridge—which means it’s great for meal prep!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Crusty bread – Use gluten-free bread to make this a gluten-free chickpea panzanella salad.
- Extra-virgin olive oil
- Cherry tomatoes – Grape tomatoes can be substituted.
- Red onion – Slice this thinly and evenly. A mandoline slicer makes it easy!
- English cucumber – English cucumber is my favourite for salads because the seeds are smaller and the skin isn’t as thick.
- Basil – Fresh basil leaves add herbaceous flavour to the mix.
- Chickpeas – I use canned chickpeas for convenience, but you can cook them from dry if you prefer.
For the Mustard Balsamic Vinaigrette:
- Extra-virgin olive oil – Use a high-quality olive oil if you have one on hand.
- Balsamic vinegar – I recommend a sweet, syrupy balsamic vinegar to balance the tart citrus juice.
- Lime or lemon juice
- Dijon mustard
- Salt and ground black pepper
How to Make Chickpea Panzanella Salad
Ready to get started? Here’s what you’ll need to do.
- Make the vinaigrette . Whisk all of the ingredients in a small bowl, or place them in a jar and shake it vigorously.
- Prepare . Preheat your oven to 450°F and line a baking sheet with a silicone mat, foil, or parchment paper.
- Toast the bread . Place the bread on the prepared baking sheet and bake for 5 minutes. Let the bread cool.
- Assemble the salad . Toss the toasted bread, the cherry tomatoes, red onions, cucumber, chickpeas, and basil in a large mixing bowl. Pour the vinaigrette over the salad and toss again to combine.
- Let it sit . Cover the salad and let it sit for 30 minutes, or up to an hour, so all the ingredients are completely soaked and the flavours have combined.
Tips for Success
This chickpea panzanella salad is a cinch to make, but these additional tips will help you make sure it turns out perfect.
- Cut the bite from the onions . Not a fan of raw onion flavour? Slicing them very thin and letting them soak up the dressing will help cut their pungent flavour. Another option is to soak them in ice water—or just leave them out.
- Let it rest . Trust me, the 30 minutes is so worth it. In fact, taste it right before, and then taste it after 30 minutes. I bet you’ll see a noticeable difference in flavour.
- Don’t skip toasting the bread . You have to toast the bread. I like to use stale bread, then toast it until it’s completely dried out. This is how the bread stands up to the salad dressing and veggies without getting soggy.
Serving Suggestions
Although this chickpea panzanella salad works as a meal on its own, you can use it as a side dish too. The flavours in the salad complement Italian-inspired dishes like Roasted Red Pepper Lentil Pasta , Cheesy Cauliflower Pizza Casserole , and Vegan Garlic Alfredo Pasta .
How to Store
This salad will last in the fridge up to a day once it’s assembled. For meal prep, store the salad in one container in the fridge and the bread in a separate container at room temperature. Toss them together just before serving.
More Vegan Salad Recipes
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- Vegan Chickpea Tuna Salad
Ingredients
Panzanella Salad
- 3 ½ cups crusty bread , chopped into 1 inch cubes
- 2 tablespoons extra virgin olive oil
- 1 cup halved cherry tomatoes
- 1/4 large red onion , sliced
- 1 cup cubed English cucumber
- 2 tablespoons basil , julienned
- 1 1/2 cups cooked chickpeas, washed and drained , 425g
Mustard Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons lime or lemon juice
- 1 teaspoon dijon mustard
- pinch salt and ground black pepper
Instructions
Mustard Balsamic Vinaigrette
- Mix all the ingredients for the vinaigrette while the bread is toasting so that the mustard can emulsify.
Chickpea salad
- Preheat oven to 450 ° F/ 230 ° C.
- Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
- Bake for 5 minutes. Remove from oven and set aside to cool.
- In a large mixing bowl, add the toasted bread, the cherry tomatoes, red onions, cucumber cubes, chickpeas and basil. Toss until combined.
Putting it all Together
- Pour the vinaigrette over the salad and toss again to combine.
- Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
