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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred edges and tender centers—sliced into 1/4-inch coins and cooked in a single layer for golden browning. Finished with Parmesan and fresh basil, then served with bright lemon wedges for a quick summer side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season the zucchini
  1. Toss zucchini rounds with olive oil, minced garlic, Italian seasoning, salt, and pepper until evenly coated and glossy. Keep the seasoning visible on the zucchini coins.
Griddle for charred edges
  1. Heat Blackstone griddle to medium-high heat and let it come fully up to temperature. Aim for active heat so the zucchini sizzles on contact.
  2. Arrange the zucchini in a single layer on the griddle with space between coins. Cook for 4-5 minutes until the bottoms are golden and lightly charred.
  3. Flip the zucchini and continue cooking for 4-5 minutes until the second side is golden and the centers are tender. Look for visible seasoning and browned edges.
Finish and serve
  1. Remove zucchini from the griddle and immediately sprinkle with grated Parmesan cheese. Let it melt in streaks on the hot, charred surfaces.
  2. Garnish with chopped fresh basil and serve immediately with lemon wedges. Finish with a squeeze of lemon right before eating.

Notes

Pro tip: avoid overcrowding so the zucchini browns instead of steaming—work in batches if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly on a hot griddle or skillet. Freezing isn’t recommended due to texture changes. For a dairy-light swap, use nutritional yeast or a vegan Parmesan-style topping instead of grated Parmesan.