Introduction
Looking for a delicious way to enjoy summer’s bounty of zucchini? This Grilled Zucchini with Pesto recipe transforms simple garden vegetables into a mouth-watering side dish that pairs perfectly with almost any meal. I’ve found that the combination of smoky grilled zucchini and fresh, herbaceous pesto creates an irresistible flavor profile that even vegetable skeptics can’t resist. Plus, it’s ready in just 15 minutes, making it perfect for busy weeknight dinners or casual weekend barbecues.
Ingredients
- 4 medium zucchini, sliced lengthwise into ¼-inch planks
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh basil pesto (store-bought or homemade)
- ¼ cup freshly grated Parmesan cheese (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Preheat your grill to medium-high heat (around 400°F)
- Pat the zucchini planks dry with paper towels to remove excess moisture
- Brush both sides of the zucchini with olive oil and season with salt and pepper
- Place the zucchini on the preheated grill at a 45-degree angle for beautiful grill marks
- Grill for 3-4 minutes on each side, or until tender with clear grill marks
- Transfer to a serving platter and immediately dollop with pesto
- Sprinkle with Parmesan cheese and red pepper flakes if desired
- Serve while hot
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Total Time: 15 minutes
Servings: 4-6 as a side dish
Recipe Notes
For the best results, keep these helpful tips in mind:
- Choose zucchini that are similar in size for even cooking
- Don’t slice the zucchini too thin, or they’ll become mushy on the grill
- Make sure your grill grates are clean and well-oiled to prevent sticking
- Let the grill heat up completely before adding the zucchini
- For a twist, try using different pesto variations like sun-dried tomato or arugula pesto
- If you don’t have a grill, you can use a grill pan on the stovetop with similar results
- Store leftovers in an airtight container for up to 2 days, though they’re best enjoyed fresh
This Grilled Zucchini with Pesto is a versatile side dish that works beautifully with grilled meats, fish, or as part of a vegetarian spread. The key to success is getting those perfect grill marks while maintaining the zucchini’s texture – you want them tender but still with a slight bite. Feel free to adjust the seasonings to your taste, and don’t be afraid to experiment with different toppings!
Grilled Zucchini with Pesto
Ingredients
- 4 medium zucchini sliced lengthwise into ¼-inch planks
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh basil pesto store-bought or homemade
- ¼ cup freshly grated Parmesan cheese optional
- Red pepper flakes optional, for heat
Instructions
- Preheat your grill to medium-high heat (around 400°F)
- Pat the zucchini planks dry with paper towels to remove excess moisture
- Brush both sides of the zucchini with olive oil and season with salt and pepper
- Place the zucchini on the preheated grill at a 45-degree angle for beautiful grill marks
- Grill for 3-4 minutes on each side, or until tender with clear grill marks
- Transfer to a serving platter and immediately dollop with pesto
- Sprinkle with Parmesan cheese and red pepper flakes if desired
- Serve while hot