Grilled Zucchini With Garlic Sumac and Lemon

Grilled zucchini can be made quickly, I just halve the zucchini lengthwise, toss them with some olive oil, and put them straight on the grill. Since zucchinis have such a meaty body, it absorbs flavors well. After you take them off the grill, drizzle them with the sauce made from minced garlic, lemon juice, and olive oil! 

With zucchini and summer squash being in season, you can walk through the farmer’s market and find plenty of varieties. You will find small ones, large ones, round ones, thin ones, and some that are weird shapes. It is said that all zucchinis are squash, but not all squash are zucchini. I always find this fact funny since zucchini is usually smaller and denser with less water content. They are also not as curvy as summer squashes.  

In the garden, I grow the small white zucchini. My family likes the flavor, and I use them in many different recipes. I stuffed them with rice and lamb and cooked them in a tomato-based sauce. I also make zucchini fritters or Zucchini salad. 

What Size Zucchini is Best for Making Grilled Zucchini?

When selecting zucchini at the grocery store, make sure they are not too small. Get a medium to large-sized zucchini so that it fits nicely on the grill when you halve them lengthwise. They should be between 8-10 inches long. Try not to use any super large zucchini since they tend to have more seeds than regular-sized zucchini. 

How Long Should You Grill Zucchini?

Grill the zucchini until they become soft. You should be able to stick a fork through the zucchini easily. They should also have nice grill marks on them. It should take between 4-5 minutes per side for your zucchini to be ready. Make sure you don’t overcook them and cook them at medium-high heat, so they don’t get soggy or mushy.