You’ve got Been Grilling Zucchini Mistaken (however It is Not Your Fault)

Grilled zucchini must be a summer season no-brainer. The summer season squash is all over the place, it is low-cost, it is simple to organize, and it is virtually begging to be thrown on the grill subsequent to your burgers and brats. However someway, someway, this innocent squash manages to go from promising to pitiful in a matter of minutes.

We have all seen it: these pale, floppy slices that slip by way of the grates, style like nothing, and get politely nudged across the plate. They don’t seem to be well-charred, flavorful, or creamy. They don’t seem to be something. And whereas grilled zucchini is a wildly handy choice, particularly once you’re already cooking outdoor, that does not imply it needs to be a boring, mushy afterthought. 

After testing dozens of vegetable grilling strategies—together with for an epic grilled vegetable board—I’ve perfected a way that ensures well-browned, smoky zucchini that holds its form, stays juicy, and will get correctly devoured as a substitute of being ignored. This is what makes the distinction.

Why Zucchini Falls Aside on the Grill

Zucchini is like nature’s water balloon. It is full of water and encased in a skinny, tender pores and skin with little or no structural integrity. It cooks shortly, browns simply, after which…BOOM. It goes straight to soggy when you a lot as look away.

The trick to grilling zucchini efficiently is treating it extra like a lower of meat than a floppy vegetable. Meaning choosing the right lower, skipping any pointless steps (reminiscent of salting and draining it forward of time such as you may do with seared zucchini), and using the grill’s intense direct warmth to your benefit.

Planks Over Rounds (Belief Me)

Neglect cash. Neglect wedges. Planks are the one lower that is smart for grilling zucchini. Why? They’re sturdy, simple to flip, and huge sufficient to get a stable sear with out falling by way of the grates.

To prep, slice medium to giant zucchini lengthwise into half-inch-thick planks. Thinner slices prepare dinner too shortly and burn earlier than creating actual colour. Thicker ones do not soften evenly. Half an inch is the zucchini candy spot: thick sufficient to char, but skinny sufficient to prepare dinner by way of with out steaming.

Skip the Pre-Salting. Sure, Actually.

I like a well-salted vegetable as a lot as the subsequent particular person. If I am tossing uncooked zucchini right into a salad or searing it in a skillet, I will completely take the time to presalt and drain it. However in relation to grilling, salting zucchini forward wastes time and moisture.

Salting attracts out water, which might be useful in some recipes, however on a ripping-hot grill, evaporation does the be just right for you, concentrating taste and tightening texture naturally. Pre-salting simply offers zucchini a head begin on going limp. No thanks.

As an alternative, brush the zucchini with oil, then season it evenly with salt proper earlier than grilling. The oil helps the salt adhere to and season the floor with out prematurely pulling moisture out. As soon as the zucchini is grilled and nonetheless heat, you possibly can end it with a flavorful French dressing (just like the lemony herb dressing in my grilled veggie board) so as to add brightness and complexity with out sacrificing that charred exterior.

Brush With Oil Evenly and Season in Phases

Zucchini is probably not as sponge-like and absorbent as eggplant, however it nonetheless advantages from good oiling. Brush the planks evenly with oil simply earlier than grilling. Be certain to not soak them, however simply to coat the floor and forestall sticking. This additionally promotes even browning, giving the zucchini that deep, savory sear you are after.

As soon as oiled, season the zucchini with salt proper earlier than it goes on the grill. This timing is essential because it permits the salt to stick with out prematurely pulling out an excessive amount of moisture. Pre-salting is pointless (as we coated above), and doing it too early simply invitations mush.

Get the Grill Sizzling and Do not Rush the Flip

Grill the zucchini over direct excessive warmth till effectively browned and tender, about six to 10 minutes whole, flipping as soon as midway by way of. The primary aspect ought to develop actual char earlier than you try and flip. If it is sticking, it isn’t prepared but.

A Ultimate Flourish of Taste

As soon as the zucchini is sizzling off the grill, it’s time for the crowning glory. Brushing on a flavorful French dressing whereas the slices are nonetheless heat provides brightness and dimension with out compromising that beautiful grilled exterior. The residual warmth helps the dressing soak in simply sufficient, delivering acidity, aromatics, and slightly shine.

A lemony herb French dressing is my go-to, however zucchini is delicate and versatile, which makes it an important canvas for different daring flavors. Attempt a garlicky pink wine French dressing, a spicy chile-lime dressing, or perhaps a punchy miso-ginger glaze. A sprinkle of flaky salt or a drizzle of chile oil by no means hurts both.

This ultimate layer of seasoning added after grilling is what takes zucchini from filler to function. With the fitting lower, a sizzling grill, and a flavorful end, zucchini really earns its place on the desk (as a substitute of getting left behind on the plate).

Find out how to Grill Zucchini the Proper Approach: A Cheat Sheet

This is the quick observe to getting zucchini that is charred, and never soggy, off the grill:

1. Slice into 1/2-inch-thick planks so the zucchini stays sturdy on the grill and cooks evenly.

2. Skip the pre-salting. The grill will care for the moisture.

3. Brush with oil, then salt evenly proper earlier than grilling to assist the seasoning stick.

4. Grill over direct medium-high warmth till effectively browned and simply tender, about 3 to five minutes per aspect. And do not rush the flip. If the zucchini sticks, it isn’t prepared but.

5. End with a zippy French dressing or your favourite dressing whereas the zucchini remains to be heat for additional taste and shine.

With this technique, you will get grilled zucchini that is smoky, savory, and satisfying, not tender and forgettable. It is precisely what summer season greens must be: simple to make, arduous to mess up, and really value consuming.