Go Back

Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred edges and tender centers, tossed with garlic and Italian seasoning for fast summer flavor. These grilled zucchini coins cook 4-5 minutes per side until golden and visibly seasoned, then finish with Parmesan and fresh basil.
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: 140
Ingredients Equipment Method Notes

Ingredients
  

Blackstone griddle zucchini
  • 3 zucchini Slice into 1/4-inch rounds for even char.
  • 3 tbsp olive oil Helps the zucchini brown and cling to seasoning.
  • 3 garlic Minced so it distributes flavor quickly.
  • 1 tsp Italian seasoning Adds classic herb-and-spice notes.
  • 0.5 tsp salt Add to taste; start light and adjust.
  • 0.5 tsp black pepper Freshly ground if possible.
  • 0.25 cup Parmesan cheese Grate for quick melting and golden edges.
  • 2 tbsp fresh basil Chop for bright garnish.
  • 4 lemon wedges Serve alongside to finish with acidity.

Equipment

  • 1 cast iron skillet

Method
 

Season and cook
  1. Toss the zucchini rounds with olive oil, minced garlic, Italian seasoning, salt, and black pepper until evenly coated, with seasoning visibly clinging to the surface.
  2. Heat the Blackstone griddle to medium-high heat so it’s hot enough to sizzle when zucchini touches down.
  3. Arrange the zucchini in a single layer on the griddle and cook for 4-5 minutes per side until golden with tender centers and visible char at the edges.
  4. Remove the zucchini from the griddle and immediately sprinkle with grated Parmesan cheese so it melts slightly while still sticking to the hot, charred surfaces.
  5. Garnish with chopped fresh basil and serve with lemon wedges for a bright finish.

Notes

Pro tip: Keep zucchini in a single layer so you get golden edges instead of steaming. Refrigerate leftovers in a covered container up to 3 days; reheat on a hot griddle or skillet until warmed through. Freezing is not recommended due to texture changes. For a dairy-light option, use a low-lactose or omit Parmesan and add extra lemon juice and basil to maintain flavor.