Go Back

Blackstone Griddle Zucchini

Blackstone grilled zucchini with charred edges and tender centers—seasoned coins cooked in a single layer for fast, even caramelization. Finished with Parmesan and fresh basil, with lemon wedges for bright balance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Griddle Zucchini
  • 3 zucchini sliced into 1/4-inch rounds
  • 3 tbsp olive oil
  • 3 garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp basil fresh, chopped
  • 1 lemon wedges for serving

Equipment

  • 1 griddle

Method
 

Season the zucchini
  1. Toss the zucchini rounds with olive oil, minced garlic, Italian seasoning, salt, and pepper until evenly coated and glossy.
  2. Heat the Blackstone griddle to medium-high heat so it’s hot enough to char the edges on contact.
Griddle and finish
  1. Arrange the zucchini in a single layer on the hot griddle and cook for 4-5 minutes per side, until golden and tender with visible char.
  2. Remove the zucchini from the griddle and immediately sprinkle with grated Parmesan so it melts onto the warm coins.
  3. Garnish with chopped fresh basil and serve with lemon wedges for squeezing over top.

Notes

For the best char, don’t overcrowd—use a single layer so each coin touches the griddle. Store leftovers in an airtight container in the fridge for up to 3 days; reheat briefly on the griddle or in a skillet to refresh texture. Freezing isn’t recommended because zucchini softens when thawed. For a dairy-free option, swap the Parmesan for a dairy-free grated alternative or nutritional yeast for a similar savory finish.