Blackstone Griddle Zucchini

Blackstone griddle zucchini is caramelized directly on a flat top until deeply golden with char marks, then finished with garlic butter and parmesan. This quick zucchini recipe uses medium-high griddle heat for fast browning and a tender, not soggy, bite.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

zucchini

4 medium zucchini sliced into 1/4-inch rounds

olive oil

3 tbsp olive oil

garlic

4 cloves garlic minced

seasonings

0.5 tsp Italian seasoning
0.5 tsp garlic powder
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp red pepper flakes

parmesan

0.5 cup parmesan cheese freshly grated

finishing

1 fresh basil
1 lemon juice for finishing

Equipment

1 cast iron skillet

Method

Season the zucchini

Toss zucchini rounds with olive oil, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until evenly coated.

Griddle and caramelize

Preheat Blackstone to medium-high heat, then spread zucchini in a single layer (work in batches).
Cook undisturbed for 4-5 minutes until the bottom is deeply golden and caramelized with char marks.
Flip the zucchini and cook 3-4 more minutes until the other side is golden.
Add minced garlic to the griddle beside the zucchini in the last 2 minutes, then toss to combine.

Finish and serve

Transfer to a plate and immediately top with parmesan, fresh basil, and a squeeze of lemon juice.

Notes

For the deepest golden browning, keep zucchini in a single layer and avoid stirring while it cooks undisturbed. Store leftovers in an airtight container in the refrigerator for 3 days; reheat on a hot griddle or skillet to re-crisp. Freezing is not recommended because zucchini can turn watery when thawed. For a dairy-light option, use a lower-lactose parmesan-style hard cheese or omit parmesan and finish with extra lemon and basil.