Gluten-Free Grilled Zucchini
By the Gluten Free Recipes team ·
The smoky char and tender bite of perfectly grilled zucchini, enhanced by a bright, herbaceous lemon-garlic dressing. This vibrant side dish offers a delightful balance of fresh flavors and satisfying textures, making it an ideal accompaniment to any meal.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including zucchini, extra virgin olive oil, fresh lemon juice — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Grilled Zucchini: When preparing this salads and sides recipe, exercise caution with packaged ingredients such as Dijon mustard. Always confirm they are certified gluten-free to prevent accidental exposure to gluten. Prepare this dish on clean surfaces and with clean utensils to avoid cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Grilled Zucchini: This recipe is naturally gluten-free, relying on fresh vegetables and simple seasonings. Ensure any packaged ingredients, like Dijon mustard, are certified gluten-free to avoid cross-contamination with gluten-containing grains.
Ingredients
- 2 medium zucchini, trimmed and sliced lengthwise into 1/2-inch thick planks
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- 1
Prepare the zucchini by slicing it lengthwise into planks about 1/2-inch thick. Pat the zucchini planks dry with paper towels to ensure a good sear on the grill. Arrange the zucchini planks in a single layer on a baking sheet or platter.
- 2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, black pepper, and minced garlic until well combined. This creates a vibrant dressing that will infuse the zucchini with flavor.
- 3
Brush both sides of the zucchini planks generously with about half of the prepared lemon-garlic dressing. Reserve the remaining dressing for serving. Allow the zucchini to marinate for about 5-10 minutes while you preheat your grill.
- 4
Preheat your grill to medium-high heat. Carefully place the dressed zucchini planks onto the hot grill grates. Grill for approximately 4-5 minutes per side, or until the zucchini is tender and has distinct grill marks, turning once. Watch closely to prevent burning.
- 5
Once grilled to perfection, remove the zucchini planks from the grill and arrange them on a serving platter. Drizzle the remaining lemon-garlic dressing over the warm zucchini and garnish with fresh chopped parsley, if desired. Serve immediately as a delicious side dish.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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