Grilled Zucchini Recipe

5 from 1 vote

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This Grilled Zucchini Recipe is a Bulgarian staple. This recipe is 🏠 home for me because my family and I have been making grilled vegetables with creamy sauces for generations. This recipe is a simple but beautiful way to elevate your zucchini game. I am extremely proud to be 🇧🇬 Bulgarian and even more proud and honored to be able to share my cultural recipes with you all. I honestly think that the simplest recipes often taste the best and every time I close my eyes I see myself enjoying a recipe like this with my family and envision the fondest memories filled with love and laughter around the table.

Why You’ll Love Grilled Zucchini Recipe

This Grilled Zucchini Recipe is simplicity at its best. If you love zucchini like I do, this is a great way to highlight the popular summer veggie as it takes over our gardens in the summer! The 🥣 sauce is so light and refreshing and really will pair perfectly with any grilled veggie, so you could also serve it with grilled peppers or 🍆 eggplant if you like. The prep time for this dish is just a few minutes, and it makes a lot so you can enjoy all week long.

How to Prepare Grilled Zucchini Recipe

💦 Wash the zucchini, pat them dry and cut off a little bit off of each end.

🔪 Use a knife to slice the zucchini into 1/4 inch strips and then place them on a baking sheet.

🫒 Drizzle the zucchini with a little bit of olive oil on each side and massage with your hands.

🔥 Now, place the zucchini on a grill pan on the stove over medium heat for a few minutes on each side.

🧂 Take the zucchini off the heat and add some salt.

🧄 Meanwhile, mince a garlic clove and then add it to a bowl.

🥣 Next, add all of the remaining yogurt sauce ingredients to the bowl and stir.

🥒 Dip the zucchini in the sauce or you could drizzle the yogurt sauce over top and enjoy.

Nonna’s Tip 🔥

You could absolutely bake the zucchini in the oven or make them on the BBQ as well.

Grilled Zucchini

Variations and Substitutions for Grilled Zucchini Recipe

  1. If you don’t like dill you can absolutely leave it out or use 🌿 parsley or basil instead.
  2. This recipe is delicious with sour cream instead of yogurt.
  3. If you are dairy-free, you can absolutely use your favorite non-dairy alternative in this recipe, just make sure it’s not sweet.
  4. If you use olive oil it might smoke up so I suggest a higher smoke point oil like 🥑avocado oil instead.
  5. You can certainly bake the zucchini in the oven or make them on the BBQ as well.
  6. Any yogurt will work for this Grilled Zucchini Recipe, including Greek yogurt.

Similar Recipes

Best Served With

  • This Grilled Zucchini Recipe pairs perfectly with my 🍗 chicken or pork skewers.
  • As an appetizer platter with a variety of my Grilled Veggies.
  • Add these Grilled Zucchini to your wrap, or sandwich with a smear of the yogurt sauce as well.

Common Questions

What can I do if I don’t have a grill pan?

If you don’t have a grill pan, you can use a regular skillet on the stove, or cook these in the oven on a baking sheet lined with parchment paper. You could also absolutely head outside and make this Grilled Zucchini Recipe on the BBQ.

Can I use a different vegetable instead of zucchini?

Yes, you can substitute zucchini with other vegetables like eggplant, bell peppers, or asparagus. The cooking time may vary slightly depending on the vegetable.

How do I know when the zucchini is done cooking?

The grilled zucchini is done when it has nice char marks on each side and still has a bit of bite to it. It shouldn’t be too soft or mushy.

what can I use instead of dry dill in the sauce?

You can use fresh dill if you prefer, or omit it altogether if you are allergic or don’t like dill. You could add in chopped fresh parsley or basil instead if you like.

Can I make this grilled ZUcchini recipe ahead of time?

Yes, you can! The zucchini is just as delicious cold or room temperature so you can prep up to a few days ahead and refrigerate. The sauce can also be prepared ahead of time and stored in the refrigerator.

Grilled Zucchini Recipe

If you love zucchini, this is a great way to highlight it! The prep time for this dish is just a few minutes, and it makes a lot so you can enjoy all week long. I love serving it with this easy Yogurt Sauce that's light and refreshing and pairs perfectly with any grilled veg.
5 from 1 vote
Course: Appetizer, Side Dish
Cuisine: Bulgarian
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


The Zucchini:

  • 4 zucchini , cut into slices
  • 1 tablespoon avocado oil , drizzled on each side
  • ½ teaspoon salt , to taste

The Yogurt Sauce

  • cup plain yogurt , any you like
  • 1 clove garlic, minced
  • 1 teaspoon dry dill , or finely chopped fresh dill (or omit)
  • ¼ teaspoon salt , to taste


  • Wash the zucchini, pat them dry and cut off a little bit off of each end. Slice it into 1/4 inch strips. I usually get 4 slices out of each zucchini depending on the size.
  • Drizzle on a little bit of oil on each side and massage each side with your hands.
  • Grill them on a grill pan on the stove on medium heat for a few minutes on each side. If you need to add a touch more oil in the grill pan prior to adding the zucchini in you are more than welcome to.
  • The zucchini should have a bite to it and char marks on each side. Take it off the heat and add some salt.
  • In a separate bowl add all of the ingredients for the sauce and stir. Dip the zucchini in the sauce or even pour the yogurt sauce on top and enjoy.



Calories: 157kcal, Carbohydrates: 15g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 5mg, Sodium: 923mg, Potassium: 1109mg, Fiber: 4g, Sugar: 12g, Vitamin A: 854IU, Vitamin C: 71mg, Calcium: 124mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 1 vote (1 rating without comment)

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