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Grilled Zucchini Is Best Garnished with a Sprinkling of Lemon Salt


I love grilled vegetables more than anything on earth. Well, except my children. And my husband. And chocolate, whipped cream, iced coffee, apple fritters, and my bassets. But other than that, I love grilled vegetables more than anything on earth! 

This grilled zucchini will rock your ever-loving world. My goodness. It's perfect for summertime when your garden is exploding with more zucchini than you know what to do with. Serve it with , , or . Serve it alongside a whole table of  at your next cookout.

How do you cut zucchini for grilling?

I like cutting each zucchini into quarters, lengthwise, to create long spears.


Zucchini can get very soft when cooked, and cutting it this way helps the zucchini hold its shape better. It also allows for plenty of surface area to get those pretty grill marks. 

What can you do with leftover lemon salt?

There are many delicious ways to use extra lemon salt. Sprinkle it over , , , other ... or even ! Heck, why not?


medium zucchini

1/4 c.

olive oil

2 tsp.

kosher salt, divided, plus more as needed

1 tsp.

ground black pepper


lemons, zested

Step  1 Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place the zucchini in a very large zip-top bag. Drizzle in the oil, 1 teaspoon of salt, pepper, 1 tablespoon of lemon zest, and the juice of 2 lemons.


Seal the bag and toss to coat the zucchini. Set aside for 15 to 20 minutes to marinate. Step  2 Heat the indoor or outdoor grill to medium-low heat. Grill the zucchini on all sides until nice and tender, about 10 minutes total, being careful not to burn. Remove the zucchini to a plate as it gets done. Step  3 Pile up the rest of the lemon zest and sprinkle the remaining 1 teaspoon of kosher salt on top. Use a knife to chop the salt and zest together until it becomes... well, lemon salt! Add more salt, if needed. Sprinkle the lemon salt over the plate of grilled zucchini, and serve.


Love this recipe? Try one of these next!

Lop off the tops and bottoms of the zucchini, then cut them into quarters lengthwise.

In other words, cut ’em into spears.

Throw the zucchini into one of those enormous ziploc bags, or two regular-sized ziploc bags.


Pour in some olive oil…

Then zest a lemon.

Throw the lemon zest into the bag…


Then squeeze in the juice of the lemon.

Sprinkle in some salt and pepper.

Then seal the bag and smush the zucchini around a bit to get it all coated.

Yummy! Now, you can let this sit around for 20 minutes or so, or you can just keep on going.


I’m gonna keep on going.

I’m hungry.

Grill the suckers over nice, mild heat.

I like grilling wedges like this, as you can easily grill each of the three sides and they look really purty when they’re all grilled up.

Take the zucchini off the grill as they get done and pile them up on a plate.


Now, zest a couple more lemons and pile the lemon zest on a cutting board.

Sprinkle some kosher salt on top of the zest…

And chop the zest and salt together a little bit until they become one.


Lemon salt! It’s a little like lime salt for margaritas…or lime sugar for margaritas…depending on your poison.

Note: This won’t keep very long before the salt starts to dissolve and disappear into the zest, so don’t mix it together until just before you need it.

Or, if you have time, spread out the zest and let it dry out a bit before you sprinkle on the salt.


Then just sprinkle the lemon salt generously over the zucchini!

This is absolutely beautiful, guys. The lemon zest really tones down the saltiness so the whole thing is really fresh and lovely.

Enjoy this, guys. Perfect late summer side dish!

Here’s the handy dandy printable:

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