Create the BEST Grilled Zucchini using a simple, flavorful marinade and a few straightforward tips to guarantee crisp, charred zucchini every time. Serve it alongside grilled marinated steak, lemon-rosemary chicken, or your favorite BBQ mains for an easy summer meal.
When summer brings an abundance of zucchini and summer squash, a quick trip to the grill turns those vegetables into a delicious, smoky side dish. This marinated grilled zucchini recipe is built around a bright, savory marinade — spicy brown mustard, A1-style steak sauce, and olive oil — that enhances the squash without overpowering it. The result is tender interior flesh with a crisp, caramelized exterior when you grill at high heat.
Key to success: a hot grill. To avoid soggy squash, preheat your grill well before adding the zucchini. A temperature in the medium-high range will sear the edges and lock in texture and flavor, producing those attractive grill marks and the satisfying char that makes grilled zucchini so craveable.
This recipe works well with zucchini, yellow summer squash, or a mix of both. Toss the sliced spears in the marinade, let them soak up flavor for at least an hour, then grill until crisp-tender. Below you’ll find ingredient notes, cutting tips, step-by-step instructions, serving ideas, and helpful substitutions and alternatives for oven-roasting.
Ingredients
Below are the main ingredients used in this grilled zucchini recipe, what they contribute to the flavor, and substitution options. For exact measurements see the recipe card at the bottom of this post.
- Zucchini – or yellow summer squash, or a combination. Aim for about 2 pounds of squash (roughly four medium zucchinis).
- Spicy brown mustard – adds a mellow tang and depth; it doesn’t make the dish hot but gives the marinade a pleasing bite.
- Steak-style sauce (A1-style) – brings tangy, savory, slightly sweet and peppery notes to the marinade.
- Olive oil – helps the marinade cling to the squash and encourages browning on the grill.
- Sea salt – a finishing touch to enhance all of the flavors after grilling.
How to cut zucchini for grilling
The best way to get crisp, grilled zucchini is to slice it into thin spears. The exact method depends on the size of the zucchini:
If the zucchini is medium and fairly straight, cut it in half lengthwise and remove the stem and blossom ends. Then slice each half lengthwise into 4–6 spears, depending on thickness. For very large zucchini, cut lengthwise into quarters and then into spears.
Use the same approach for yellow summer squash if you plan to include it. Aim for spears no thicker than about 1/2 inch so they will cook through and crisp up rather than steam.
Instructions
- Make the marinade. Place the sliced zucchini spears in a large resealable bag or container with spicy brown mustard, steak-style sauce, and olive oil. Toss or shake until every piece is lightly coated.
- Marinate the zucchini. Refrigerate for at least 1 hour and up to 8 hours so the flavors permeate the squash.
- Preheat the grill. Heat the grill to medium-high (about 425–450°F). Clean and lightly oil the grates or spray with a high-heat cooking spray to prevent sticking.
- Grill the zucchini. Remove the spears from the marinade using tongs, arrange them on the hot grates in a single layer, and sprinkle with sea salt. Cook 5–6 minutes, flip, then cook an additional 5–6 minutes until edges are charred and centers are tender.
Remove from the grill and serve immediately. Finish with a pinch of flaky sea salt if desired for extra texture and flavor.
What to serve with it
This marinated grilled zucchini is a versatile summer side that complements beef, chicken, seafood, and other grilled vegetables. Because you’re already using the grill, it’s natural to prepare the protein there too. Suggested pairings include grilled steaks, marinated chicken, shrimp, or a medley of other grilled veggies and potatoes.
Think of the zucchini as a bright, lightly smoky companion to your main course that keeps the meal fresh and balanced.
More zucchini recipe ideas
If you have an abundance of zucchini, try them in different formats: stuffed zucchini boats, zoodle bowls with grilled chicken, savory zucchini pies, or low-carb enchiladas that use zucchini as a base. These variations showcase how adaptable zucchini is in many cuisines.
Grilled Zucchini
4 servings
10 minutes
10 minutes
1 hour
1 hour 20 minutes
Whitney Bond
Ingredients
- 2 pounds zucchini, or yellow summer squash
- 1/4 cup spicy brown mustard
- 1/4 cup steak-style sauce (A1-style)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
Instructions
- Cut the zucchini lengthwise into spears. See notes for tips on thickness and handling.
- Place the spears in a large resealable bag or bowl with the spicy brown mustard, steak-style sauce, and olive oil. Toss until evenly coated.
- Marinate in the refrigerator for at least one hour, or up to eight hours for deeper flavor.
- Preheat a grill to medium-high (about 425–450°F). Clean and oil the grates.
- Remove zucchini from the marinade with tongs, place on the hot grill, and sprinkle evenly with sea salt.
- Cook for 5–6 minutes on the first side, flip, and cook 5–6 minutes more until tender with a crisp, charred exterior.
- Remove from the grill and serve immediately, garnished with flaky sea salt if desired.
Notes
- Cutting the zucchini: For medium straight zucchini, halve lengthwise, remove ends, and slice each half into 4–6 spears. For oversized zucchini, quarter lengthwise first then slice into spears.
- Thickness matters: Keep spears under 1/2 inch thick for the best crisping effect; thicker pieces tend to steam and remain soft.
- Grill temperature: Always preheat the grill so the zucchini sears quickly and develops a char without becoming soggy.
- Foil option: Grill on a piece of foil if you prefer easier cleanup; you can still achieve good grill marks.
- Marinating time: At least one hour is recommended; longer marinating enhances flavor.
- Oven method: To roast instead of grill, arrange marinated zucchini on a wire rack over a foil-lined baking sheet and roast at 400°F for 8–10 minutes per side until browned and tender.
- Dietary note: The recipe is naturally gluten free; while many steak-style sauces are not labeled gluten-free, typical formulations used here do not contain gluten ingredients.
Nutrition Facts
Calories: 124 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 8 g | Sodium: 724 mg
Potassium: 661 mg | Fiber: 3 g | Sugar: 7 g | Vitamin C: 42 mg | Calcium: 49 mg | Iron: 1 mg
This marinated grilled zucchini is an easy, flavorful side that works with a wide range of grilled mains. Adjust seasonings and cook time to match your grill and personal preference.