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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred, golden edges—quickly cooked in a single layer for tender, flavorful coins. Finish with Parmesan and fresh basil for a simple summer squash side that looks as good as it tastes.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini sliced into 1/4-inch rounds
olive oil
  • 3 tbsp olive oil
garlic
  • 3 cloves garlic minced
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
Parmesan cheese
  • 0.25 cup Parmesan cheese grated
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 the zucchini rounds with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated, then set aside. You should see seasoning clinging to the zucchini surfaces.
Griddle and char
  1. Heat the griddle to medium-high heat (about 400°F/204°C). Wait until the surface is hot enough to sizzle when zucchini is placed down.
  2. Arrange the zucchini in a single layer on the griddle and cook for 4-5 minutes. Look for golden color on the bottoms and visible char at the edges.
  3. Flip the zucchini coins and cook for another 4-5 minutes until tender. They should be golden with softened centers and some charred spots.
Finish and serve
  1. Remove the zucchini from the griddle and immediately sprinkle with Parmesan cheese. The cheese should melt lightly on the hot surfaces.
  2. Garnish with fresh basil and serve with lemon wedges. Add a squeeze of lemon to brighten the charred zucchini.

Notes

For best char and golden edges, keep the zucchini in a single layer and avoid overcrowding the griddle. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a hot griddle for 2-3 minutes to re-crisp the edges. Freezing is not recommended because zucchini can turn watery. If you want a lighter option, use low-sodium Parmesan (or skip Parmesan and finish with lemon zest) for a lower-sodium side.