There are certain vegetables that absolutely shine on the grill, and zucchini is one of them. Every summer my garden seems to produce more zucchini than I know what to do with. However, that’s never really a problem because I’m always looking for new ways to use it. Some recipes are a little more involved, while others—like these grilled zucchini spears—are so simple that they become part of our weekly dinner rotation.
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One of my favorite things about this recipe is that it lets the fresh zucchini do all the talking. A drizzle of olive oil, plenty of Italian seasoning, a generous sprinkle of Parmesan cheese, and just a few minutes over a hot grill transform an ordinary garden vegetable into something everyone reaches for first. Then, if you’re like me, finish it with a light drizzle of balsamic vinegar for the perfect sweet and tangy bite.
Whether you’re serving burgers, grilled chicken, pork chops, steak, or fresh fish, these grilled zucchini spears fit right in. Plus, they only take about 15 minutes from start to finish, making them one of the easiest summer side dishes you’ll ever make.
Table of contents
Why You’ll Love These Grilled Zucchini Spears
- Ready in about 15 minutes.
- Perfect for using fresh garden zucchini.
- Simple ingredients you probably already have.
- Pairs with almost anything coming off the grill.
- Naturally low carb and gluten-free.
- Easy to customize with different seasonings.
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Ingredients You’ll Need
- 2 small to medium zucchini
- 2 tablespoons olive oil
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup freshly grated Parmesan cheese
- Balsamic vinegar (optional)
How to Make Grilled Zucchini Spears
Step 1: Preheat the Grill
Preheat your grill to 400°F.
Step 2: Prepare the Zucchini
Wash and dry the zucchini. Trim off both ends, then cut each zucchini in half crosswise. Next, slice each half lengthwise into four spears, giving you eight spears per zucchini. You can certainly make them thicker or thinner depending on your preference.
Step 3: Season
Place the zucchini spears into a large mixing bowl. Drizzle with the olive oil and toss until every piece is coated.
Sprinkle the Italian seasoning, salt, and pepper over the zucchini, then toss again so the seasoning evenly coats every spear.
Step 4: Grill
Place the zucchini directly onto the hot grill grates.
Cook for 5–6 minutes per side, turning once, until the zucchini is tender and beautiful grill marks develop.
Step 5: Finish
Transfer the zucchini to a serving platter.
Immediately grate fresh Parmesan cheese over the hot zucchini so it begins to melt.
If desired, drizzle lightly with balsamic vinegar just before serving.
Nettie’s Tips
- Don’t slice the zucchini too thin or they’ll become soft too quickly.
- Leave the skin on because it helps the zucchini hold its shape while grilling.
- Freshly grated Parmesan melts much better than the pre-shredded kind.
- Wait until after grilling to add the Parmesan so it doesn’t fall through the grill grates.
- A light drizzle of balsamic vinegar adds incredible flavor without overpowering the zucchini.
Variations
Add Garlic
Mix one teaspoon garlic powder into the seasoning blend or sprinkle fresh minced garlic over the zucchini after grilling.
Make It Spicy
Add crushed red pepper flakes before grilling.
Try Different Cheese
Instead of Parmesan, finish with Romano, Asiago, or crumbled feta.
Fresh Herbs
Top with chopped basil, parsley, or chives just before serving for an extra burst of freshness.
What to Serve with Grilled Zucchini Spears
These pair perfectly with:
- Grilled chicken
- BBQ ribs
- Smoked brisket
- Texas Toast Double Smash Burgers
- Marinated hot dogs
- Grilled pork chops
- Grilled steaks
- Fresh grilled salmon
Reader Favorites
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on a grill, grill pan, or in the air fryer for the best texture.
FAQ
Can I make grilled zucchini spears ahead of time?
They’re best served fresh, but you can prep and season the zucchini several hours ahead. Simply refrigerate until you’re ready to grill.
How do I keep zucchini from getting soggy?
Cook over medium-high heat and avoid overcooking. The zucchini should still have a slight bite when finished.
Do I have to use balsamic vinegar?
Not at all. The zucchini is delicious with just the Parmesan cheese, but the balsamic adds a wonderful finishing touch if you enjoy that flavor.
More recipes you may enjoy!
Apparel for the foodies & grillers
Grilled Zucchini Spears
Ingredients
- 2 small-medium zucchini washed
- 2 Tbsp olive oil
- 2 Tbsp italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup parmesan cheese grated
- balsamic vinegar optional
Instructions
- Preheat your grill to 400°F.
- Wash and dry the zucchini.
- Trim off both ends.
- Cut each zucchini in half crosswise.
- Slice each half lengthwise into four spears.
- Place the zucchini in a large bowl.
- Drizzle with olive oil and toss to coat.
- Sprinkle with Italian seasoning, salt, and pepper.
- Toss until evenly coated.
- Place zucchini on the hot grill.
- Grill for 5–6 minutes per side until tender with nice grill marks.
- Transfer to a serving platter.
- Sprinkle with freshly grated Parmesan cheese.
- Drizzle with balsamic vinegar if desired.
- Serve immediately.
Notes
Notes
- Freshly grated Parmesan melts best.
- Keep the zucchini slightly firm so it doesn’t become mushy.
- Great alongside burgers, chicken, steak, pork chops, or grilled fish.