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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred, golden edges and visible Italian seasoning on juicy 1/4-inch coins. Quick summer squash side dish: cook in a single layer for tender centers and caramelized tips.
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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: 175
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 zucchini Slice into 1/4-inch rounds.
Seasoning and aromatics
  • 3 tbsp olive oil
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Finish
  • 1 cup Parmesan cheese Grated (measure as 1/4 cup in shopping prep).
  • 2 tbsp fresh basil Chopped.
  • 1 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 and glossy, with visible specks of seasoning on the coins.
Griddle and char
  1. Heat a griddle (or cast iron surface) to medium-high heat until hot enough that zucchini sizzles on contact.
  2. Arrange zucchini in a single layer and cook for 4-5 minutes per side, letting the edges turn golden and the centers become tender.
Finish and serve
  1. Remove zucchini from the griddle and immediately sprinkle with grated Parmesan so it melts slightly and clings to the hot surfaces.
  2. Garnish with chopped fresh basil and serve with lemon wedges for bright juice over the charred coins.

Notes

Pro tip: don’t overcrowd—cook in a single layer so you get golden edges instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot griddle for best texture (freeze not recommended for this side). For a lower-sodium option, use reduced-sodium Parmesan and season with lemon juice to keep the flavor punch.