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5 from 1 vote

Grilled Zucchini with Italian Vinaigrette

Quick and easy this grilled zucchini recipe is a real crowd pleaser. I always make twice the amount I expect. The recipe is equally as tasty hot, room temperature or refrigerated.
Course: Grilled
Cuisine: American
Keyword: bbq, grilled vegetables, vegan
Servings: 4
Calories: 264kcal



  • 1 pound zucchini (sliced lengthwise into 1/2-inch slices)
  • 1/4 cup extra virgin olive oil


  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp salt (to taste)
  • 1 tbsp Italian seasoning
  • 1 tsp dry mustard powder


  • Preheat the grill to medium high.
  • Brush the zucchini with ΒΌ cup olive oil.
  • Sprinkle with salt and pepper and grill for 4 minutes per side.
  • If you only flip once you will get nice grill marks on the zucchini.
  • Combine all the dressing ingredients in a jar or recycled dressing bottle. Shake like a crazy person until combined.
  • Drizzle over the zucchini and service, hot off the grill, or room temperature.


One pound of zucchini is about 3 medium or 4-5 small zucchinis.
IF you have any leftovers, this is also great straight out of the refrigerator ... or take out 30 minutes ahead of time and let warm to room temperature.
If you are in a real rush you can use a sugar-free commercial Italian dressing.


Calories: 264kcal | Carbohydrates: 4g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 302mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 20.3mg | Calcium: 38mg | Iron: 1.1mg