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Blackstone Griddle Zucchini

Blackstone griddle zucchini features charred zucchini coins with golden edges and visible seasoning. The fast griddle method keeps the centers tender while the rims develop a browned crust.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 zucchini sliced into 1/4-inch rounds
Seasoning & finishing
  • 3 tbsp olive oil
  • 3 garlic minced
  • 1 tsp italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp black 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
  1. In a bowl, toss the zucchini rounds with olive oil, garlic, Italian seasoning, salt, and black pepper until evenly coated.
Griddle until charred and tender
  1. Heat the griddle to medium-high heat and wait until it is hot and ready to sizzle.
  2. Arrange the zucchini in a single layer on the griddle so the coins have space to brown.
  3. Cook for 4-5 minutes, until the zucchini is golden and tender with visible seasoning.
  4. Flip and cook the other side for 4-5 minutes until golden and tender with charred edges.
Finish and serve
  1. Remove the zucchini from the griddle and immediately sprinkle with Parmesan cheese so it melts and sticks to the hot edges.
  2. Garnish with fresh basil and serve right away with lemon wedges.

Notes

Pro tip: don’t overcrowd the griddle—single-layer contact helps the zucchini coins brown at the rims while staying tender. Refrigerate leftovers in a sealed container up to 3 days; reheat briefly on a hot griddle or in a skillet. Freezing isn’t recommended because zucchini texture softens. For a dairy-free option, skip Parmesan and finish with extra lemon juice and chopped basil.