Go Back

Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred edges and evenly tender 1/4-inch coins. Griddled with olive oil, garlic, Italian seasoning, and finished with Parmesan, basil, and lemon.
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: 110
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Griddle Zucchini
  • 3 zucchini Sliced into 1/4-inch rounds.
  • 3 tbsp olive oil
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 cup Parmesan cheese Grated.
  • 2 tbsp fresh basil Chopped.
  • 1 lemon wedges For serving.

Equipment

  • 1 Blackstone griddle

Method
 

Season and griddle
  1. Toss zucchini rounds with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated, with seasoning clinging to the surface.
  2. Heat a Blackstone griddle to medium-high heat until hot enough that a drop of water sizzles on contact.
  3. Arrange zucchini in a single layer and cook for 4-5 minutes per side until golden and tender, flipping only once for visible browning.
  4. Remove zucchini from the griddle and immediately sprinkle with Parmesan cheese so it melts and lightly toasts on the hot surface.
  5. Garnish with fresh basil and serve with lemon wedges for bright finishing acidity.

Notes

Pro tip: keep the zucchini in a single layer so the cut sides char instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a hot griddle or skillet for 2-3 minutes to revive texture. Freezing is not recommended due to watery squash texture. For a dairy-free swap, use a vegan Parmesan-style topping or skip the cheese and add extra lemon zest and herbs.