Italian Grilled Zucchini is a simple traditional way to use up zucchini, whether you have too many or just because. Just slice grill them, toss with fresh Italian Parsley, garlic, salt and olive oil. Serve with fresh bread and it’s an amazing appetizer or even side dish.

No matter where I am, in Italy or Canada there is one thing that I love to do and that is barbecue.

The summer is the perfect time for Grilling Meat, Vegetables, fruit and my all time favourite Bruschetta. Especially on Canada Day and the 4th of July. Is there anything you can’t barbecue or grill?

Living in Italy, I have discovered that vegetables can be at their absolute best grilled. Especially zucchini. This grilled zucchini recipe is made with just a few ingredients no extra spices or sauces just the authentic Italian way. Believe me they will be gone in seconds.

Recipe Ingredients

Zucchini – medium size – sliced
Italian Parsley – also known as flat leave parsley
Garlic
Salt
Olive Oil

This Simple Italian Grilled Zucchini appetizer recipe is perfect when served with crusty Italian bread or with a basic Bruschetta, which is one or two day old Italian, crusty bread grilled and then drizzled with olive oil and a sprinkle of salt.

Zucchini on a brown plate with olive oil in a small jar.

How to make Grilled Zucchini

Wash and trim the zucchini, slice it lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1-2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled. If using a BBQ heat on medium, zucchini doesn’t take too long cook so on high it could burn.

Sliced zucchini on a board and grilled on a white plate.

In a medium bowl layer zucchini, chopped garlic,chopped Italian parsley, sprinkle with a pinch of salt and 2-3 tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers). Toss gently together, serve with simple bruschetta or Italian crusty bread.

Zucchini with oil, garlic and parsley on a white plate.

Ways to serve grilled zucchini

If you are looking for a fast and easy side dish, Appetizer or even simple meal, grill up some Zucchini and serve with a tossed salad. The perfect light Summer dinner.
Serve over bruschetta.
Chop and mix into some al dente pasta, toss with olive oil, fresh parsley and good helping of freshly shredded mozzarella or parmesan cheese. Or give it a kick with shredded pecorino.

Is zucchini good for you?

Yes it is good for you, it is full of important vitamins, minerals, and antioxidants. It is high in fiber and low in calories. Fiber is important for helping with digestion.

What is the best zucchini for grilling?

Choose a medium sized zucchini, no longer than 6-7 inches. The zucchini should be firm and without cuts. Fresh zucchini, just picked will have tiny hairs on it. It should be stored in the fridge and will keep for up to 2 weeks.

How to store it

Store any leftovers in the fridge in an airtight container. Bring to room temperature before serving. It should keep 3-5 days in the fridge.

This is a very simple and refreshing recipe. The perfect party appetizer. And we all know how fun and wonderful summer parties are. Serve with a glass of your favourite white wine, add a couple more Appetizers and invite over some of your favourite people. And let the Summer Begin. Buon Appetito!

Simple Italian Grilled zucchini

Rosemary Molloy

Simple Italian Grilled zucchini, a fast, easy and healthy appetizer recipe. The perfect BBQ dish with fresh seasonings.

Prep Time 20

Cook Time 10

Total Time 30

Course Antipasti

Cuisine Italian

Servings servings

Calories 140 kcal

Print Recipe Save

Ingredients

2-3 medium zucchini (or how many you wish to grill)
1/4 cup freshly chopped Italian parsley (7 1/2 grams, if more if needed)
2-3 cloves garlic minced
1/2-1 teaspoon salt
1/4 cup olive oil

Instructions

Wash and trim the zucchini, slice it lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1-2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled.
In a medium bowl layer zucchini, chopped garlic,chopped Italian parsley, sprinkle with a pinch of salt and 2-3 tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers). Toss gently together, serve with a simple bruschetta or Italian crusty bread. Enjoy!

Notes

If using a BBQ heat on medium, zucchini doesn’t take too long cook so on high it could burn.

Store any leftovers in the fridge in an airtight container. Bring to room temperature before serving. It should keep 3-5 days in the fridge.

Nutrition

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from July 2, 2014.

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