Grilled zucchini has a bit of a reputation problem. Too often it turns up limp, watery and pushed to the edge of the plate, which is a shame, because it really does not have to go that way. This version stays tender crisp, picks up proper char from the grill, and then gets tossed in buttery lemon-garlic panko and a big handful of fresh mint right before it hits the table.
It is the side dish that quietly steals the meal. About twenty minutes, one grill, one small skillet, and a platter of zucchini that people actually go back for. If you planted two plants in May and are currently drowning, start here.
Table of Contents
Why You’ll Love This Grilled Zucchini
- Crunch where you were expecting mush. The toasted panko does all the work, and it goes on at the last second so it stays crisp.
- It is ready in about twenty minutes. Most of that is the grill doing its thing while you toast breadcrumbs.
- It solves the August zucchini problem. Three zucchini disappear into one platter without anyone noticing they are eating a vegetable.
- Lemon and mint keep it bright. No heavy sauce, no cheese, nothing weighing it down on a hot night.
- It is easy to make vegan. Swap the butter for canola oil and nothing else changes.
Ingredients
Serves 4
- 3 zucchini, trimmed and quartered lengthwise
- 1 tbsp canola oil
- 1/4 tsp salt
- 2 tbsp butter
- 1/2 cup panko breadcrumbs
- 1 clove garlic
- Zest of half a lemon
- 1/4 cup chopped fresh mint
Tips for the Best Grilled Zucchini
- Quarter them lengthwise, not into coins. Long spears give you more surface for char and they will not fall through the grates.
- Medium-high heat, two to three minutes a side. You are after tender crisp. Once zucchini goes soft it starts releasing water and the panko has no chance.
- Toast the panko in a skillet, not on the grill. Butter, breadcrumbs, garlic, medium heat, stir often. It goes from golden to burnt fast.
- Add the lemon zest off the heat. Cooking it dulls the flavour. Stir it into the warm crumbs at the very end.
- Toss it right before serving. The panko starts to soften the moment it meets hot zucchini, so this is a last-minute job.
- For a vegan version, replace the butter with canola oil. Everything else stays exactly the same.
How to Make Grilled Zucchini with Lemon-Garlic Panko and Mint
- Preheat the bbq or indoor grill to medium-high.
- Brush the zucchini with canola oil on all sides and sprinkle with salt. Place the zucchini on the grill and cook for 2 to 3 minutes per side. The zucchini should be tender crisp.
- Place a small skillet over medium heat and add the butter. Once the butter is melted, stir in the bread crumbs and garlic. Cook for 2 to 3 minutes, stirring often, until the bread crumbs turn golden brown. Remove the breadcrumbs into a bowl and stir in the lemon zest.
- Place the cooked zucchini on a platter and toss with the flavoured breadcrumbs. Garnish with mint and serve.
More Summer Sides You’ll Love
Still have zucchini on the counter and a grill that is already hot? These are the ones to make next:
- Zucchini and White Bean Salad with Feta and Mint: the no-cook version, same mint and lemon flavour family
- Scarpaccia (Italian Zucchini Tart): for when you still have zucchini left over after this
- Grilled Vegetables with Lemon Zest: the same lemon trick spread across a whole tray of vegetables
- Roasted Cabbage Wedges with Dijon Cream and Lemon Panko: more crispy lemon panko, on a completely different vegetable
- Grilled Greek Salad with Tomato Vinaigrette: another reason to keep the grill going once dinner is off
External Resources
- Harvard T.H. Chan School of Public Health: Vegetables and Fruits: why loading up half the plate with vegetables like zucchini is worth doing
- What panko actually is: the flaky Japanese breadcrumb that stays crisper than the fine dry kind
Frequently Asked Questions
Do you peel zucchini before grilling?
No. The skin is thin and tender, it holds the spears together on the grill, and it is where most of the colour is. Just trim the ends and quarter them lengthwise.
How do you keep grilled zucchini from getting soggy?
Three things. Pull it off the grill while it is still tender crisp rather than fully soft, do not salt it far in advance, and toss it with the panko at the very last minute. Zucchini is mostly water, so the longer it sits after cooking, the more of that water ends up on the platter.
Can I make this on an indoor grill pan?
Yes. Get the pan properly hot before the zucchini goes in and work in batches so you are grilling rather than steaming. You will get slightly less char and it is still very good.
Can I make grilled zucchini ahead of time?
You can grill the zucchini and toast the panko a few hours ahead. Keep them in separate containers at room temperature and toss them together right before serving so the crumbs stay crisp.
Can I make this vegan or dairy free?
Yes. Replace the butter with canola oil and toast the panko exactly the same way. Nothing else in the recipe changes.
What can I use instead of panko?
Coarse fresh breadcrumbs torn from a day-old loaf are the best substitute. Regular fine dry breadcrumbs will work in a pinch, but they absorb more butter and do not stay as crunchy.
What do you serve grilled zucchini with?
Anything else off the grill. It is especially good next to steak, chicken thighs or a whole grilled fish, because the lemon and mint cut straight through the richness.
Grilled Zucchini with Lemon-Garlic Panko and Mint
Grilled zucchini tossed with buttery lemon-garlic panko and fresh mint. A tender crisp summer side dish that comes together in about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
- 3 zucchini, trimmed and quartered lengthwise
- 1 tbsp canola oil
- 1/4 tsp salt
- 2 tbsp butter
- 1/2 cup panko breadcrumbs
- 1 clove garlic
- Zest of half a lemon
- 1/4 cup chopped fresh mint
Instructions
- Preheat the bbq or indoor grill to medium-high.
- Brush the zucchini with canola oil on all sides and sprinkle with salt. Place the zucchini on the grill and cook for 2 to 3 minutes per side. The zucchini should be tender crisp.
- Place a small skillet over medium heat and add the butter. Once the butter is melted, stir in the bread crumbs and garlic. Cook for 2 to 3 minutes, stirring often, until the bread crumbs turn golden brown. Remove the breadcrumbs into a bowl and stir in the lemon zest.
- Place the cooked zucchini on a platter and toss with the flavoured breadcrumbs. Garnish with mint and serve.
Notes
- Make it vegan. Replace the butter with canola oil. Everything else stays the same.
- Toss at the last minute. The panko softens as soon as it meets the hot zucchini, so combine them right before serving.
- Get ahead. The zucchini can be grilled and the panko toasted a few hours in advance. Keep them separate until serving.
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