These slightly charred Griddled Courgettes are a simple side with less than simple flavour! With a touch of garlic and finished with zaatar spice mix, they’re ideal as part of a middle eastern inspired mezze platter, bbq side or simple salad!
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My cast iron griddle pan is one of the hardest working pieces of equipment in my kitchen. I can get that chargrilled flavour all year round and without having to light any coals.
Along with meats and proteins, courgettes and peppers are the most commonly found items on my griddle pan. I usually keep the flavours simple and let the flavour of the veg and grill marks shine through.
In this version of a simple griddled courgette (zucchini to my international readers) side, I only use 4 ingredients. And one of those is the courgette. Garlic salt is my go to flavour on almost all grilled dishes. And za’atar spice mix adds a great middle eastern vibe when used as a simple garnish.
The great news about almost any grill pan recipe is that it is equally at home on the grill or barbecue. If I am going to light some coals, you can bet your bottom dollar that there will be some sliced courgettes thrown on for good measure.
For a committed carnivore, I do make sure to include a good amount of veg in my diet and this side happens to be naturally vegan. Ideal for any occasion.
How to Serve Griddled Courgettes
Courgettes are generally best served hot in my opinion although I will occasionally slice them up cold and toss them into a salad.
Make Griddled Courgettes into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
One of my favourite ways of serving griddled veg is with a mezze platter. What goes on that platter will vary every time depending on whats in the fridge. But it will almost always include a super creamy Hummus, some kind of flatbread, a yoghurt based sauce, a fresh couscous salad and Roasted Aubergine (Eggplant).
Of course being a meat eater I’ll usually include something like lamb koftas, Roast Chicken or even leftover Roast Beef. Plus some green salad and maybe some quick picked onions for good measure. I tend to prefer a spicy leaf like rocket over a more watery variety like iceberg.
I also often use them an an alternative topping on one of my Confit Tomato Bruschettas. Or just as an extra antipasto dish on their own.
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Griddled Zucchini
Courgette / Zucchini
I like to look for quite fat courgettes for this sort of dish. The larger slices are easier to turn individually. Cutting them on an angle ensures an even bigger surface area which means more flavour.
If you can only get hold of smaller or even baby courgettes, you could consider making length-way slices instead or even just halving very thin ones.
Za’atar is actually the name of a herb in the oregano and marjoram family but it is more commonly applied to a blended spice mix. And it is the spice mix that we are looking to use as a finishing spice in this dish.
Versions of the mix will vary and can be mixed at home. It will generally include sesame seeds, thyme, oregano/marjoram, sumac and potentially other spices. I am especially fond of sumac as a spice and oregano as a herb so this mix is right up my alley. It adds an almost instant hit of “middle eastern” flavour.
This cooking method and flavours can be applied to loads of other vegetables. I cook peppers and aubergines in exactly the same way. You can also cook slices of onion, halved tomatoes, cauliflower and tenderstem broccoli. I’m sure there are other veg that would be great too!
You can also change the spices used to make the courgettes fit with another flavour profile. I might add a little cumin and oregano for a Mexican vibe, garam masala for an Indian meal or shichimi togarashi for a Japanese feast.
For more recipe ideas, make sure to check out my roundup of the best Courgette recipes from top food bloggers.
You can find ideas for simple sides, both meaty and veggie main courses, great cakes and bakes and ways to preserve zucchinis so they last the whole year. Plus don’t miss the bonus and slightly unusual breakfast recipe!
Make it Vegetarian or Vegan
This recipe is naturally suitable for vegetarians and vegans.
Make it Allergy Friendly
This recipe is free from egg, dairy, gluten and nuts.
Nut Free: It is however worth noting that za’atar includes seasme which some people with nut allergies are also intolerant to. So it is best to check. Simply substitute the spice mix for straight sumac if you need to.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Chargrilled Courgettes
Obviously a ridged griddle pan is my main recommendation here. I must say that I do prefer the cast iron variety but a non-stick version will do the job too.
I am obsessed with using silicone tongs. They make grabbing the courgettes super easy and the silicone tips aren’t going to melt with the super high heat involved.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Grill the courgettes, lay them on an oven tray and reheat them when you need them. Don’t leave them in the oven for too long lest they dry out. You can also heat them back up on the griddle pan. You can do this up to a couple of days in advance.
Leftover Griddled Courgettes
They are super easy to reheat and simply serve as a side with another meal. Or you can slice them up and throw them into basically any dish from Vegetarian White Bean Chili, stir- fries, loaded salads or even sandwiches. They’re super versatile.
Grilled Courgette Tips
Make sure the pan is smoking hot before you add the courgettes. Anything less than this and they’re going to stick like heck.
Don’t play with the courgettes as they’re cooking. Trust the process and you’ll be rewarded with slices that hold together and have lovely neat grill marks. Turn them once but otherwise no touching!
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Vegan Side Dishes
Griddled Courgettes (Zucchini)
- 300 g Courgette (Zucchini)
- 1 tbsp Olive Oil
- 1 tsp Garlic Salt
- 1/8 tsp Za'atar
- Place a griddle pan or frying pan onto a high heat.
- Slice 300g Courgette into thick slices on the diagonal to maximise the surface area available. Lay the slices on a board.
- Brush roughly with 1 tbsp Olive Oil over both sides.
- Sprinkle 1 tsp Garlic Salt over the oil, again on both sides.
- Lay the slices onto the hot griddle or pan.
- Cook for 3 to 4 minutes on the first side before using tongs to turn them over.
- Turn the heat down to low and continue to cook on the second side until the courgette is tender all the way through.
- Serve and sprinkle with 1/8 tsp Za'atar.