This grilled zucchini recipe is a beloved Bulgarian classic in my family. Simple, fresh, and full of flavor, it showcases summer zucchini and pairs beautifully with a light, creamy yogurt sauce. These are the kind of recipes that bring back warm memories of family gatherings, laughter, and shared meals.
Why You’ll Love This Grilled Zucchini
This dish is simplicity at its best. When zucchini fills the garden in summer, grilling is one of the quickest and tastiest ways to enjoy it. The yogurt sauce is bright and refreshing and complements other grilled vegetables like peppers or eggplant as well. Prep takes only a few minutes, and the recipe yields enough to enjoy across several meals.
How to Prepare
Wash the zucchini, pat dry, and trim the ends. Slice each zucchini into roughly 1/4-inch strips and arrange them on a baking sheet.
Drizzle a small amount of oil on both sides of each slice and gently rub it in with your hands so the zucchini is evenly coated.
Heat a grill pan or skillet over medium heat. Cook the zucchini a few minutes per side until you see char marks but the slices still have some bite. If your pan needs a touch more oil, add it before placing the zucchini.
Remove the zucchini from the heat and season lightly with salt.
In a bowl, mince one garlic clove and combine with plain yogurt, dry dill (or fresh chopped herbs), and a pinch of salt. Stir until smooth.
Serve the zucchini with the yogurt sauce—either dip each slice or drizzle the sauce on top.
Nonna’s Tip
You can also bake the zucchini in the oven or cook them on the BBQ if you prefer.
Variations and Substitutions
- If you don’t like dill, substitute with parsley or basil.
- Use sour cream instead of yogurt for a richer sauce.
- For a dairy-free option, choose an unsweetened non-dairy yogurt.
- If olive oil smokes in your pan, use a higher smoke-point oil such as avocado oil.
- Grill on the BBQ or bake in the oven if you prefer.
- Any plain yogurt works, including Greek yogurt.
Best Served With
- Grilled zucchini pairs well with chicken or pork skewers.
- Add it to an appetizer platter alongside other grilled vegetables.
- Layer slices into wraps or sandwiches with a smear of the yogurt sauce.
Common Questions
Use a regular skillet on the stove, bake on a parchment-lined baking sheet in the oven, or cook outdoors on the BBQ.
Yes. Eggplant, bell peppers, or asparagus work well; cooking times will vary by vegetable.
Zucchini is ready when it has char marks on each side but still offers a little bite—avoid cooking until mushy.
Fresh dill is a great alternative. If you don’t like dill, try chopped parsley or basil instead.
Yes. Grilled zucchini is delicious cold or at room temperature; you can prepare it and the sauce a few days ahead and refrigerate.
Grilled Zucchini Recipe
Equipment
- Knife
- Cutting board
- Grill pan or skillet (or baking sheet for oven)
- Mixing bowl
Ingredients
The Zucchini
- 4 zucchini, cut into 1/4-inch slices
- 1 tablespoon avocado oil (or other high-smoke-point oil), drizzled on each side
- Salt, to taste
The Yogurt Sauce
- 1/3 cup plain yogurt (any kind)
- 1 garlic clove, minced
- 1 teaspoon dry dill (or finely chopped fresh dill, parsley, or basil)
- Pinch of salt, to taste
Instructions
- Wash the zucchini, pat dry, and trim the ends. Slice into 1/4-inch strips.
- Drizzle oil on both sides of each slice and rub gently so they are evenly coated.
- Heat a grill pan or skillet over medium heat and cook zucchini a few minutes per side until charred but still slightly firm.
- Remove from heat and season with salt.
- In a bowl, combine yogurt, minced garlic, dill (or herbs), and a pinch of salt. Stir to combine.
- Serve the zucchini with the sauce—dip slices or drizzle the sauce on top and enjoy.
Notes
Grilled zucchini is excellent served warm, at room temperature, or cold. The sauce can be made ahead and stored in the refrigerator for a few days.
Nutrition
Nutrition information is approximate.