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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred zucchini coins and golden edges—seasoned with garlic and Italian seasoning for an easy summer side. Cook in a single layer until golden and tender, then finish with Parmesan, fresh basil, and a squeeze of lemon.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 large zucchini Sliced into 1/4-inch rounds.
Seasoning & oil
  • 3 tbsp olive oil
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.5 tsp salt To taste (start with about 1/2 tsp, adjust).
  • 0.25 tsp pepper To taste (start with about 1/4 tsp, adjust).
Finishing
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh basil Chopped.
  • 1 lemon wedges For serving.

Equipment

  • 1 Blackstone griddle

Method
 

Season the zucchini
  1. Toss zucchini rounds with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated. You should see the slices glisten with seasoning.
Griddle the zucchini
  1. Heat the Blackstone griddle to medium-high heat until hot. A light heat shimmer should be visible over the surface.
  2. Arrange zucchini in a single layer on the griddle. Leave space so coins can char and brown on the edges.
  3. Cook for 4-5 minutes per side until golden and tender. Flip once so both sides develop charred, golden edges.
Finish and serve
  1. Remove the zucchini from the griddle and immediately sprinkle with Parmesan cheese. Let it melt and cling to the hot charred surfaces.
  2. Garnish with fresh basil and serve with lemon wedges. Finish with a squeeze of lemon right before eating.

Notes

Pro tip: Spread zucchini in a single layer and avoid overcrowding so the edges char instead of steaming. Store leftovers in the fridge up to 3 days in a sealed container; reheat briefly in a hot skillet or on the griddle to restore some crispness—freezing isn’t recommended. For a dairy-light option, swap Parmesan for nutritional yeast or a vegan Parmesan-style topping.