Blackstone Griddle Zucchini

Blackstone griddle zucchini delivers charred zucchini coins with golden edges and visible seasoning. Toss zucchini with garlic and Italian seasoning, then cook until tender and caramel-browned for an easy healthy side.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

Blackstone griddle zucchini

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

Equipment

1 cast iron skillet

Method

Season the zucchini

Toss the zucchini rounds with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated. Make sure every coin has visible seasoning.

Griddle and char

Heat a Blackstone griddle to medium-high heat until hot. The surface should be ready to sizzle when zucchini is laid down.
Arrange zucchini in a single layer on the griddle and cook for 4-5 minutes. Cook until golden with tender centers and charred edges.
Flip the zucchini coins and cook for 4-5 minutes per side until golden and tender. The second side should show deeper browning and crisp edges.

Finish and serve

Remove the zucchini from the griddle and immediately sprinkle with Parmesan cheese. Let the heat melt it for a lightly browned coating.
Garnish with fresh basil and serve with lemon wedges. Squeeze lemon over the top to brighten the charred flavor.

Notes

For best char, keep the zucchini in a single layer and avoid crowding the griddle. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a hot griddle or skillet to re-crisp the edges (do not freeze). For a dairy-light option, use a vegan Parmesan style or replace Parmesan with nutritional yeast for a similar savory finish.