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Blackstone Griddle Zucchini

Blackstone griddle zucchini with charred, golden-edged coins that stay tender in the center. Tossed with garlic and Italian seasoning, then finished with Parmesan and fresh basil for an easy summer side.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 large zucchini sliced into 1/4-inch rounds
olive oil
  • 3 tbsp olive oil
garlic
  • 3 cloves garlic minced
Italian seasoning
  • 1 tsp Italian seasoning
salt and pepper
  • 1 salt to taste
  • 1 black pepper to taste
parmesan
  • 0.25 cup grated Parmesan cheese
fresh basil
  • 2 tbsp fresh basil chopped
lemon wedges
  • 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 black pepper until evenly coated, with every coin lightly glossy from the oil.
Griddle and char
  1. Heat the griddle to medium-high heat until it’s hot enough that zucchini sizzles on contact.
  2. Arrange the zucchini in a single layer and cook for 4-5 minutes per side, flipping once, until golden with visible charred edges and tender centers.
Finish and serve
  1. Remove the zucchini from the griddle and immediately sprinkle with grated Parmesan cheese so it melts and clings to the hot surface.
  2. Garnish with chopped fresh basil and serve with lemon wedges for bright, fresh contrast.

Notes

For the best golden edges, don’t overcrowd the griddle—cook in a single layer so steam can escape and the coins can brown. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a hot skillet or on the griddle until warmed through (they won’t be quite as crisp as fresh). Freezing is not recommended. For a lower-fat option, use 2 tbsp Parmesan or replace with nutritional yeast to keep a savory finish.