Grilled zucchini with lemon and basil
Thick zucchini planks charred hot and fast on the grill, finished with lemon, torn basil, and flaky salt. Ten minutes over the coals, and no soggy zucchini in sight.
Zucchini was built for the grill. Thick planks, hot grates, a few unbothered minutes per side, and the water that makes it mushy everywhere else turns into char instead.
This is barely a recipe and mostly a method. Once you have it, you will make it every week the grill is lit anyway.
What you'll love about it
- 01Ten minutes of actual cooking.
- 02Char instead of sog: the grill solves zucchini's water problem for you.
- 03Warm, room temperature, or cold out of the fridge tomorrow, it all works.
- 04It goes with everything else coming off the grill.
Ingredients
- 3medium zucchini, cut lengthwise into planks a generous ½ inch thick
- 2 Tbspolive oil
- ¾ tspkosher salt
- a few grindsblack pepper
- ½lemon, juiced
- 1 handfulfresh basil leaves, torn
- to finishflaky salt
- optional, a small handfulshaved parmesan
How I make it
- 01Cut thick planks.Slice the zucchini lengthwise into planks a generous ½ inch thick. Thinner and they collapse into the grates; thicker and the middle stays raw while the outside burns. Planks also cannot fall through the way coins do.
- 02Get the grill properly hot.Set up a charcoal grill for direct medium-high heat with the coals spread evenly, or run a gas grill on medium-high with the lid down for 10 minutes. You should only be able to hold your hand over the grates for 3 to 4 seconds.
- 03Oil and season at the last minute.Brush the planks with olive oil on both sides and season with salt and pepper right before they go on. Salting early pulls water to the surface, and wet zucchini steams instead of charring.
- 04Grill 3 to 4 minutes per side, no fiddling.Lay the planks diagonally across the grates and leave them alone until deep grill marks form and they release without a fight, 3 to 4 minutes. Flip once and give the second side 2 to 3 minutes, until just tender with some backbone left.
Diagonal to the grates, then hands off. The planks tell you they are ready by letting go. - 05Dress them warm.Pile the planks onto a platter and squeeze the lemon over while they are still hot, so they drink it in. Scatter with torn basil, flaky salt, and parmesan if you are using it. Serve warm or at room temperature.
Round out the table.
- ·01Grilled lemon-herb chicken thighsSame grill, same evening.
- ·02Herby summer pasta saladChop the leftover planks straight into it.
Keeping the leftovers good.
Fridge: Up to 3 days. Cold grilled zucchini chopped into a grain bowl or pasta salad is a quietly great lunch.
Make ahead: Cut the planks up to a day ahead and keep them dry in the fridge. Oil and season only at the grill.
Freezer: No. Freezing undoes everything the grill just did.
Grilled zucchini with lemon and basil
Thick zucchini planks charred hot and fast on the grill, finished with lemon, torn basil, and flaky salt. Ten minutes over the coals, and no soggy zucchini in sight.
- 3 medium zucchini, cut lengthwise into planks a generous ½ inch thick
- 2 Tbsp olive oil
- ¾ tsp kosher salt
- a few grinds black pepper
- ½ lemon, juiced
- 1 handful fresh basil leaves, torn
- to finish flaky salt
- optional, a small handful shaved parmesan
- 01Cut thick planks.
- 02Get the grill properly hot.
- 03Oil and season at the last minute.
- 04Grill 3 to 4 minutes per side, no fiddling.
- 05Dress them warm.
Nutrition information is an estimate. See full nutrition disclaimer.
