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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred edges and golden seasoning—sliced into 1/4-inch coins and cooked until tender. This easy side dish uses olive oil, garlic, Italian seasoning, and finishes with Parmesan and fresh basil for bright summer flavor.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

Blackstone griddle zucchini
  • 3 zucchini Slice into 1/4-inch rounds.
  • 3 tbsp olive oil
  • 3 cloves garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 tsp salt To taste; start with about 1/2 tsp.
  • 0.25 tsp black pepper To taste; start with about 1/4 tsp.
  • 0.25 cup Parmesan cheese Grated.
  • 2 tbsp fresh basil Chopped.
  • 4 count lemon wedges Serve alongside.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season the zucchini
  1. Toss the zucchini rounds with olive oil, minced garlic, Italian seasoning, salt, and pepper until evenly coated, leaving visible seasoning on the surface.
  2. Heat the griddle to medium-high heat until hot enough that zucchini sizzles on contact.
Griddle until charred
  1. Arrange the zucchini in a single layer on the hot griddle and cook for 4-5 minutes per side, until golden and tender with browned, charred edges.
  2. Transfer the zucchini off the griddle immediately and sprinkle with grated Parmesan while it’s hot so it melts and clings to the coins.
Finish and serve
  1. Garnish with chopped fresh basil for a fresh herbal pop.
  2. Serve with lemon wedges to brighten the charred, savory zucchini.

Notes

For the best char and browning, spread zucchini in a single layer with space between coins; cook in batches if needed to avoid steaming. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat on a griddle or skillet over medium heat until warmed through (don’t microwave if you want crisp edges). Freezing isn’t recommended for this quick griddle method. Dietary swap: use nutritional yeast instead of Parmesan for a dairy-free topping.