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3 Ingredient Grilled Zucchini

By June 22, 2018June 15th, 2022Gluten Free, Paleo, Seasonal, Vegan

This 3 Ingredient Grilled Zucchini dish is one of my summertime favorites. Easy to make, super tasty and packed with nutrients.

It’s one my favorite easy vegetable recipes because it’s so simple and can be made in 10 minutes. I love it so much I make it at least twice a week during the summer, especially when I have an abundance of zucchini  from the garden.

It has 3 ingredients but that doesn’t include salt and pepper.  So technically it’s 5 ingredients.

Zucchini’s are a fantastic green vegetable full of nutrition.

They’re high in fiber which keeps you regular and lowers cholesterol.

The high content of the minerals potassium and manganese reduces the risk of heart attacks and strokes. In combination with potassium, magnesium also helps keep your high blood pressure in optimal range.

One raw medium zucchini, with skin, contains 56 percent of your daily recommended  vitamin C.

It’s best to use small-medium zucchini, no longer than 8″.  They have soft buttery flesh and the seeds are small.  Buy zucchini that are firm with smooth, bright-colored skin.

To make the dish, cut off the ends and slice the zucchini into 1/4″ slices lengthwise.  A mandoline makes it super easy to get even slices but you can cut it by hand with a sharp knife.  It’s a good way to practice your knife skills.

Don’t cut the slices too thin or they get mushy when cooked.

Heat the grill on high. Sprinkle the slices of zucchini with Celtic sea salt, pepper and olive oil.

This is the fun part! Make sure your grill is hot. You want to cook the zucchini fast to get the best flavor and texture.

Grill them for 3 minutes on the first side and 2 minutes after you flip them over.

This is just enough time to get nice grill marks and make the flesh soft and succulent. Don’t overcook them!

Tongs  are the perfect tool for flipping them.   If you don’t have tongs please get them immediately, not just for the grill but for many purposes.  They are my favorite kitchen tool. They are perfect for tossing greens in a saute pan or for turning chicken, tempeh or tofu.  I have 3 pair, I love them so much.

Once they come off the grill spread them on an a plate.  Don’t pile them on top of one another too much.  You don’t want them to continue to cook.   Depending on the size of your grill you may have to do them in 2 batches.

Sprinkle with a splash of aged balsamic vinegar and serve immediately. If you don’t have any balsamic, they’ll be delicious with just a sprinkling of salt or even a little lemon.

Enjoy this delicious summertime dish.  It will make you so happy!

Green vegetable
Easy to make
Full of flavor
Packed with nutrition
Super satisfying
Amazing summer dish

Don’t you just love summer when you can cook your meals outside on the grill!  I am savoring every moment.

Last night was the solstice and the sun was out until 8:30.  I love these long summer days!

You may also like these other zucchini recipes:

Paleo Zucchini Basil Fritters

5 Minute Zucchini Noodles with Garlic and Basil

Zucchini Pomodoro


If you would like to have more of these delicious healthy recipes sent to you each week, CLICK TO SIGN UP for my email newsletter of recipes and tips for you to eat well and enjoy your wonderful life

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3 Ingredient Grilled Zucchini

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  • Author: Ingrid DeHart -
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


An easy, delicious summertime favorite.  Only 3 ingredients and 5 minutes to cook on the grill.


  • 2 pounds small-medium zucchini (4-5)
  • 2 tablespoons olive oil
  • 1/4 teaspoon Celtic sea salt plus more for garnish
  • 1 tablespoon aged balsamic vinegar
  • Fresh ground black pepper (optional)


  1. Preheat your grill on high.
  2. Cut off the ends of the zucchini and slice lengthwise into 1/4” slices (see photo). Use a mandoline if you have one, or just a sharp knife.
  3. Sprinkle with olive oil and ¼ teaspoon salt. Toss to coat.
  4. Oil the grill. Place each slice on the grill one at a time. You may have to do them in two batches depending on the size of your grill.
  5. Grill for 3 minutes without disturbing. They should have light grill marks.
  6. Turn them over using tongs. Cook another 2 minutes.
  7. Transfer to a plate and spread out, don’t pile them on top of one another.
  8. Repeat, if necessary, with the second batch.
  9. Sprinkle with a splash of balsamic vinegar, salt and pepper.
  10. Serve and enjoy!*


It’s quite delicious sprinkled with a little goat cheese if that’s part of your diet!

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Paleo, Vegan, Gluten Free, Seasonal

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