Grilled Zucchini and Mushrooms Recipe

Grilled zucchini and mushrooms are often overcomplicated. Flavorful enough all on their own, you don’t need to fuss with these veggies too much to get a ton of flavor. That’s exactly why I created this recipe. To go back to the basics and give you a foolproof grilled veggies side dish for your next cookout.

The key to the awesomeness of these grilled zucchini and mushrooms is all in the simple seasoning and BBQing technique. All you need is high-quality olive oil and some sea salt. That’s right – just olive oil and salt. When you take them to the grill, you’ll simply pop them directly onto the grill grates. No skewers or grill basket necessary!

Grilled Zucchini and Mushrooms

This grilled zucchini and mushrooms dish can best be described as rustic. It really lets the natural flavors of the veggies take centerstage, with very low-key seasoning and minimal chopping. Below, find a rundown of the flavor, texture, and cooking time.

• Flavor: Expect to get full frontal flavor from the zucchini and mushrooms. All you need to add to them is a bit of high-quality olive oil for a nutty taste (and to prevent sticking!) and sea salt to enhance their natural flavors.
• Texture: You’ll keep the mushrooms whole and slice the zucchini coins thick to yield a nice bite. The goal is to get some nice char marks and to cook the center just until it turns juicy.
• Time: From start to finish, this dish only takes 25 minutes to make over an outdoor grill.

How to Make Grilled Zucchini and Mushrooms

All you need to make grilled zucchini and mushrooms is a sharp knife and a large mixing bowl. Find a quick hitter overview of the recipe below.

• Clean and Prep the Veggies: Rinse the veggies under cool water. Pat them dry. Keep the mushrooms whole and slice the zucchini into thick, one inch rings.
• Season the Veggies: Pop the veggies into a large mixing bowl. Toss them with salt and olive oil until they are evenly coated.
• Grill the Veggies: Place the veggies right onto the grill grate. Using tongs, flip each piece until both sides turn golden brown.
• Serve Warm or Chilled: Serve the veggies fresh off the grill, or chill them in the refrigerator for a cold grilled vegetable salad.

Tips for Making the Best Grilled Zucchini and Mushrooms

Below, find a collection of tips to help yield the best grilled zucchini and mushrooms.

• Don’t over season the veggies. Zucchini and mushrooms have enough flavor all on their own, so don’t go overboard with the seasoning. Some salt and olive oil will do the trick.
• Slice the zucchini thick and keep mushrooms whole. To keep the veggies from falling through the grill grates, make sure to slice the zucchini thick and keep the mushrooms whole. Note: Depending on the size of the mushrooms, you may need to pull some off earlier than others.
• Use a large mixing bowl to toss the seasoning. Mixing the veggies with seasoning in a large bowl helps you to distribute the salt and olive oil more evenly. You can even do a couple of “chef tosses” if you’re feeling lucky! 😉

Serving Grilled Zucchini and Mushrooms

Grilled zucchini and mushrooms can be served alongside just about any protein you slap on the grill. From ribeyes to lamb kabobs, you can’t go wrong. Use one half of the grill to make your protein and the other half to make your veggies to speed up the time to table. You can also grill the veggies and add them to different pasta dishes, such as a simple alfredo or beef stroganoff.

Storing Grilled Zucchini and Mushrooms

• Refrigerator: Store grilled zucchini and mushrooms in an airtight container in the refrigerator. They will keep fresh for up to a week.
• Freezer: Not recommended. When you go to thaw your vegetables, they will turn watery and all the awesome texture from the grill will be lost.

FAQ

Other Zucchini Recipes

• Stuffed Zucchini Boats Recipe (Italian Flare) – Low-carb stuffed zucchini boats
• Air Fryer Zucchini Chips – Guilt-free veggie chips
• Best Zucchini Ravioli – Low-carb zucchini ravioli
• Cheesy Zucchini Breadsticks – Breadless breadsticks
• Zucchini Pizza Bites – Mini pizzas with a zucchini crust

Recipe

Grilled Zucchini and Mushrooms Recipe

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Servings

8 servings

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Recipe contributed by: Natalya Drozhzhin

These grilled zucchini and mushrooms only require 4 ingredients and almost no prep work! You'll want to make them a couple of times a week.

Ingredients

• 4 small zucchini
• 2 lbs mushrooms
• 1 tbsp garlic parsley salt adjust to taste
• 2 tbsp olive oil

US Units – Metric

Instructions

• Clean the vegetables. Slice zucchini into one inch rings and keep the mushrooms whole.
  
• Place zucchini and mushrooms in a large bowl. Season them with salt and olive oil. Place seasoned mixture directly onto the grill grates.
  
• Grill them until all the sides are golden brown. Note: Depending on size of the mushrooms, you may need to remove some of them earlier.
  
• Serve hot or chilled. Enjoy!
  

Nutrition Facts

Grilled Zucchini and Mushrooms Recipe

Amount Per Serving

Calories 73 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 886mg37%

Potassium 617mg18%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 5g6%

Protein 5g10%

Vitamin A 196IU4%

Vitamin C 20mg24%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.