Enjoy grilled zucchini the Mediterranean way, ready in 20 minutes! Thin zucchini slices are grilled to perfection and then served on a bed of tahini yogurt with tomatoes, making the perfect side dish or appetizer.
If you've been a long time reader, you know I strive for all things delicious, especially when it comes to vegetables. Whether it's my caprese stuffed zucchini, Mediterranean grilled vegetables or grilled asparagus, I always make sure every bit is packed with flavor and there is no bland veggie in sight. Today I'm going to show you how to grill zucchini so everyone, including veggie skeptics rave about it!
Table Of Contents:
Why You Need To Try This Recipe
- Unique: We don't just throw slices of zucchini on the grill over here. We grill them to perfection and serve with a delicious creamy tahini yogurt sauce. This is like nothing you've had before!
- Easy: While this is a unique dish that'll have everyone come for seconds, you should know that it's an easy one. If you're new to cooking or grilling, this is the perfect grilling recipe for you to try.
- Good for any season: Don't own a grill or prefer not to grill? No worries! You can make the same dish using a grilling or regular pan indoors, it'll be tasty!
Tips To Make Grilled Zucchini
- Choose the right zucchini: Select firm and fresh zucchini with smooth skin. Avoid ones that are too large or have soft spots.
- Slice Evenly: Slice the zucchini into even slices, about ¼ to ½ inch thick. This ensures they cook uniformly on the grill.
- Grill Marks: Place the zucchini slices on the grill diagonally to the grates. This will give you those nice grill marks and prevent the zucchini from falling through the gaps.
- Keep an eye: It takes 5 to 8 minutes to grill the zucchini so keep a close eye. Grilling time varies depending on the heat and the thickness of the zucchini slices.
- Zucchini: Make sure the zucchinis are uniform and bright green. They should be firm without any soft or brown spots.
- Olive oil: Extra virgin olive oil works best for this recipe. Make sure to brush the zucchini slices completely on both sides with olive oil.
- Tahini: Tahini is made 100% of sesame seeds and adds a lot of flavor. You can find tahini in many supermarkets as well as Middle Eastern and Mediterranean stores.
- Yogurt: I prefer whole milk Greek yogurt for this recipe, but low fat works too. You can also use plant based yogurt if preferred.
- Garlic: You'll need a clove of garlic for the tahini yogurt sauce.
- Lemon Juice: It's best to use freshly squeezed lemon juice for some bright flavor!
How To Make Grilled Zucchini
- Cut the zucchini in half and the into ¼ inch thick slices lengthwise. Brush them with olive oil on both sides. Make the yogurt tahini sauce by mixing the yogurt, tahini, garlic, lemon juice, salt and pepper in a bowl.
- Heat the grill and rub half a potato on the grates to prevent the vegetables from sticking. Place the zucchinis on the grates and grill for 2 to 4 minutes on each side.
- Transfer the yogurt tahini sauce to a serving plate and spread it using a spoon.
- Top with grilled zucchini and cherry tomatoes. Serve warm or at room temperature.
- Seasoning: You can add some chili pepper flakes or paprika to the zucchinis once they are grilled.
- Slice differently: Slice the zucchinis in half lengthwise, into disks or sticks. Keep in mind that cooking time might change.
- Indoor cooking: If grilling is not an option, heat a pan over medium heat, add 2 tablespoon olive oil and sear the zucchinis for 5 to 7 minutes on each side until cooked.
If possible, store the zucchinis and the yogurt sauce separately. You can store the leftovers in a airtight container and refrigerate for up to 3 days. Serve them at room temperature or heat the zucchinis in a pan over medium heat for 10 minutes. I don't recommend freezing the zucchinis or the sauce.
Frequently Asked Questions
Yes, you can slice them into disks or sticks if desired. Keep in mind that the grilling time might change.
The main reason that the zucchini ends up with an unpleasant texture is overcooking. Zucchini contains a lot of water therefore overcooking it makes it too soft and mushy.
Salting draws out the moisture which would affect the texture. Simply brush the zucchinis with olive oil and season after grilling if needed.
Yes, zucchini skin is thin and tender therefore you can eat it after grilling or cooking.
It's best to serve grilled zucchini right away when it's hot or even at room temperature but not cold. However, you can make the tahini yogurt sauce up to 2 days in advance and plate it when ready to serve.
More Vegetarian Recipes To Try
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Grilled Zucchini with Tahini Yogurt
- 2 zucchinis
- 2 tablespoon olive oil
- 1 cup yogurt
- 2 tbsp tahini
- 1 clove garlic
- 1 tablespoon lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes optional
- ¼ cup fresh mint optional
- Preheat the grill to medium high and once the grates are hot, rub them with half of a potato to make them nonstick.
- Cut the zucchinis in half and then slice them into ¼ inch thick pieces lengthwise.
- Brush the zucchini slices with olive oil on both sides.
- Prepare the sauce by mixing the yogurt, tahini, garlic, lemon juice, salt and pepper. Set it aside.
- Grill the zucchini slices for 2 to 4 minutes on each side until cooked.
- Spoon the yogurt tahini sauce on a serving platter and spread it to cover the platter. Then arrange the grilled zucchini on the sauce and top with tomatoes and fresh mint if desired.
- If grilling outdoors isn't an option, cook the zucchini slices in a grill pan or a regular pan indoors.
- You can prepare the tahini yogurt sauce up to 2 days in advance.