Grilled Zucchini and Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled Zucchini and Mushrooms are a great side dish to make, especially if you’re already grilling some other things. They are plump, scrumptious and perfectly charred.




4 medium zucchini

2 Tablespoons olive oil

salt, ground black pepper, to taste

24 garlic cloves, minced

1 teaspoon dry herbs ( Trader Joe’s Onion Salt is great here)

1 Tablespoon fresh parsley, minced


2 lbs mushrooms (white mushrooms or baby bella)

1/2 cup olive oil

2 Tablespoons red wine vinegar

35 garlic cloves, minced

1 Tablespoon fresh herbs, such as parsley, thyme, rosemary, chives, green onions, etc. 


  1. Preheat the grill. Clean the grill grates. Dip a wad of paper towels in oil and rub them on the grill grates. 
  2. Cut the zucchini in half horizontally, then cut shallow diagonal slices on the surface. Drizzle with olive oil, season with the minced garlic, salt, pepper, parsley and dry herbs and spices. 
  3. In a large bowl, place the cleaned mushrooms. Make a vinaigrette with the olive oil, garlic, parsley and red wine vinegar. Set aside a few Tablespoons of the vinaigrette. Pour the rest of it over the mushrooms. Season with salt, pepper and dry herbs and spices. Mix to combine. 
  4. Thread the mushrooms onto the skewers. 
  5. Place the mushroom kabobs and the zucchini onto the preheated grill. (Zucchini skin side down first.)
  6. Grill until golden brown on both sides. We like the mushrooms to get more color and char, so we keep them on the grill a little bit longer than the zucchini.
  7. Cut the zucchini into 1 1/2 inch pieces. 
  8. Remove the mushrooms from the skewers and add some of the vinaigrette that was set aside earlier, adding a little bit at a time and tasting to see how much of it to add. Garnish with more fresh herbs before serving. 
  9. You can serve the zucchini and mushrooms separately or mix them together.