Blackstone Griddle Zucchini

Blackstone griddle zucchini are charred zucchini coins with golden edges and visible seasoning, cooked until tender. Toss with garlic and Italian seasoning, then finish with Parmesan, fresh basil, and lemon for an easy summer side.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Blackstone griddle zucchini

3 zucchini Slice into 1/4-inch rounds.
3 tbsp olive oil
3 garlic Minced.
1 tsp Italian seasoning
0.25 tsp salt To taste (use more if needed).
0.25 tsp black pepper To taste (use more if needed).
0.25 cup Parmesan cheese Grated.
2 tbsp fresh basil Chopped.
1 lemon wedges Serve on the side.

Equipment

1 cast iron skillet

Method

Season the zucchini

Toss zucchini rounds with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated. The seasoning should visibly cling to the zucchini coins.

Griddle and char

Heat the griddle to medium-high heat until hot. You should be able to hear a light sizzle when the zucchini touches the surface.
Arrange zucchini in a single layer and cook for 4-5 minutes per side until golden and tender. Flip once so both sides develop charred, golden edges.

Finish and serve

Remove zucchini from the griddle and immediately sprinkle with Parmesan cheese. Let it melt slightly so you get golden, speckled coverage.
Garnish with fresh basil and serve with lemon wedges. Squeeze lemon over individual portions to brighten the flavor.

Notes

For best char and even cooking, keep the zucchini in one 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 until warmed through. Freezing is not recommended because the zucchini texture softens. For a dairy-free swap, use a dairy-free Parmesan-style topping or nutritional yeast for a similar savory finish.