Grilled Zucchini

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grilled zucchini done

Two things I have been loving lately – our new grill and homemade seasoned salt.  I love the grill because it doesn’t burn everything like the old one did.  And I love the seasoned salt because it makes nearly everything taste better.

Even zucchini.

I like zucchini, but it’s not something that I would normally take a second helping of.  But grilled zucchini tasted so good, I wanted to keep eating it.  And it’s so simple to make.

Here’s what you’ll need:

grilled zucchini ingr

Slice the zucchini.  I chose to slice it lengthwise into spears.  You could also do thick, round slices.  That method will work better with larger-sized squash so that the rounds don’t fall through the grill.

Brush the zucchini with olive oil.  Sprinkle generously with seasoned salt.  Grill over medium heat for about 10 minutes or until softened.  Turn and flip as it cooks so all the sides get grilled.

I was even able to tempt my most picky eater with this dish.

There were a few other tasty method for grilling zucchini and yellow squash that readers shared on the Facebook page.  How do you like to grill these veggies?

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  1. I love the seasoned salt! I LOVE zucchini but haven’t tried it this way! I can’t wait, thanks!

  2. We do like zucchini, and on the grill would be wonderful. I am going to show this post to my hubby since he is the one who grills most of the time.

  3. Am heading out to the garden to see if we have any zucchini…if so, this will be on the menu tonight! If not…gonna pick some up at the farmers market.

  4. Looks delish Tiffany!

    Love the homemade seasoned salt…checking it out now. 🙂


  5. I have never grilled zucchini before, but I am definitely adding it to my list of things to try. Looks great!

  6. We LOVE grilled zucchini here too! Even the little picky eater!!
    We slice it lengthwise, brush on the EVOO, and sprinkle on Italian seasoning. YUM! 😀

  7. Adrian Mellberg says:

    I may have missed it but can you show us your new grill. Mine is starting to burn everything too.

  8. Last week I chopped some up, drizzled with olive oil, squeezed some fresh lemon juice on top, and tossed with a little salt and pepper and lemon basil. Grilled it up and it was delicious. I was surprised by how much I liked the zip of the lemon juice!


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