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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred, golden-edged zucchini coins and visible seasoning. Sliced zucchini is pan-griddled until tender, then finished with Parmesan, fresh basil, and lemon wedges for a bright, savory side.
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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: 110
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 zucchini Slice into 1/4-inch rounds.
Olive oil and seasonings
  • 3 tbsp olive oil
  • 3 garlic cloves Minced.
  • 1 tsp Italian seasoning
  • salt To taste.
  • black pepper To taste.
Finishing
  • 0.25 cup Parmesan cheese Grated.
  • 2 tbsp fresh basil Chopped.
  • lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season the zucchini
  1. Toss the zucchini rounds with olive oil, minced garlic, Italian seasoning, salt, and pepper until evenly coated. Spread them out so every coin shows seasoning.
Griddle to char and tender
  1. Heat a griddle or cast iron skillet to medium-high heat until hot. You should see light shimmer across the cooking surface.
  2. Arrange the zucchini in a single layer and cook for 4-5 minutes per side until golden and tender. Flip once when the bottoms are visibly charred.
Finish and serve
  1. Remove the zucchini from the griddle and immediately sprinkle with grated Parmesan cheese. Let it melt in place for a lightly golden finish.
  2. Garnish with chopped fresh basil and serve with lemon wedges. Squeeze lemon over the top right before eating for brightness.

Notes

For the best char without steaming, keep the zucchini in a single layer and avoid crowding—cook in batches if needed. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a hot skillet until warmed through. Freezing isn’t recommended because zucchini can turn watery. For a lower-sodium option, use reduced-sodium Parmesan and season with salt sparingly.