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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred edges and golden-tender centers—quickly cooked in a single layer for even caramelization. Tossed with garlic, Italian seasoning, and finished with Parmesan and fresh basil with lemon wedges for brightness.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Zucchini griddle
  • 3 zucchini Sliced into 1/4-inch rounds.
  • 3 tbsp olive oil
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 cup Parmesan cheese Grated.
  • 2 tbsp fresh basil Chopped.
  • 2 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.
  2. Heat a Blackstone griddle to medium-high heat until hot and ready to sizzle.
Griddle to charred, golden edges
  1. Arrange the zucchini in a single layer on the griddle so pieces aren’t crowded and cook for 4-5 minutes until golden and tender with charred spots.
  2. Flip and continue cooking for 4-5 minutes until golden-tender and visibly charred on the second side.
Finish and serve
  1. Remove the zucchini from the griddle and immediately sprinkle with grated Parmesan cheese so it melts lightly on the hot surface.
  2. Garnish with chopped fresh basil and serve with lemon wedges.

Notes

For best browning, don’t crowd the griddle—cook in a single layer and work in batches if needed. Store leftovers in the fridge up to 3 days; reheat in a hot skillet or griddle until warmed through. Freezing isn’t recommended because zucchini softens when thawed. For a dairy-free option, skip the Parmesan or use a plant-based aged cheese to keep the finish flavorful without dairy.