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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred, golden-edged 1/4-inch coins and visible seasoning. Quick toss-and-cook method gives tender centers with crisp edges in about 10 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Griddle Zucchini
  • 3 zucchini Sliced into 1/4-inch rounds
  • 3 tbsp olive oil
  • 3 cloves garlic Minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste
  • 0.25 cup Parmesan cheese Grated
  • 2 tbsp fresh basil Chopped
  • lemon wedges For serving

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Toss zucchini rounds with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated, with visible seasoning clinging to the coins.
  2. Minced garlic should be ready to go so the zucchini can hit the griddle without delay.
Griddle and finish
  1. Heat the griddle to medium-high heat until hot enough to sizzle when zucchini lands.
  2. Arrange zucchini in a single layer and cook for 4-5 minutes per side until golden and tender, with charred edges where they contact the griddle.
  3. Remove zucchini from the griddle and immediately sprinkle with Parmesan cheese so it melts on the hot edges.
  4. Garnish with fresh basil and serve with lemon wedges for brightness.

Notes

For best char, avoid crowding so each coin makes contact with the surface. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot skillet or on the griddle until warmed through. Freezing isn’t recommended since zucchini can get watery. For a lower-sodium option, use reduced-sodium Parmesan and season lightly with salt.