Go Back

Grilled Zucchini Spears

Grilled zucchini spears are quick, charred at the edges, and finished with a garlic-herb oil for a glossy summer side. This easy grilled zucchini recipe uses a simple 3–4–2 minute grilling sequence so the spears stay tender but not soggy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Grilled zucchini spears
  • 4 zucchini Medium zucchini, quartered lengthwise into spears
  • 3 tbsp olive oil
  • 3 garlic Cloves, minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt Use as needed to taste
  • 0.25 tsp black pepper Use as needed to taste
  • 2 tbsp fresh parsley Chopped
  • 1 lemon wedges For serving
  • 1 dipping sauce of choice (tzatziki, ranch, or aioli) Choose one for dunking

Equipment

  • 1 grill

Method
 

Season the zucchini
  1. Toss zucchini spears with olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
Grill
  1. Preheat grill to medium-high and oil the grates so the spears release easily.
  2. Place spears cut-side down first and grill 3–4 minutes until char marks form, then rotate to the other cut side and grill 2 more minutes.
  3. Finish skin-side down for 2 minutes to deepen color while keeping the centers tender.
Serve
  1. Remove spears and arrange on a serving plate, keeping the charred edges facing up.
  2. Garnish with fresh parsley, then serve with lemon wedges and your dipping sauce.

Notes

For best grill texture, pat zucchini very lightly dry before tossing so the oil helps form visible char. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat briefly on a hot grill or in a skillet. Freezing is not recommended as zucchini becomes watery. For a dairy-free option, choose tzatziki substitute or use ranch/aioli without dairy if needed.