Chefs’ Favorite Way to Cook Zucchini

Zucchini is a versatile and healthy vegetable we love incorporating into summer recipes. The green squash grows well in backyard gardens and is priced affordably in grocery store produce aisles all summer long. It’s also loaded with beneficial nutrients like vitamin C, potassium and magnesium. And we’re not the only ones who love using zucchini in summer meals—Top Chef alum and Next Level Chef judge Richard Blais says that because zucchini is “abundant in the summer,” it’s perfect for all kinds of warm-weather cooking.

We asked Blais and other chefs their favorite way to cook zucchini, and the answer was the same across the board. Spoiler alert: It’s grilling. Read on to learn more about zucchini, why chefs love it and the best ways to prepare it this summer.

Chefs’ Preferred Way to Cook Zucchini

We chatted with four chefs about zucchini and the best way to cook it. While each had their own preferences for adding some extra zip to their dish, all agreed that grilling is the best way to prepare zucchini. 

“While I love to pickle zucchini, quickly tossing in some salt and adding a sweet pickling solution with ginger and turmeric, I’m also not opposed to throwing them on a hot summer grill since they cook quickly,” says Blais, whose restaurants include Four Flamingos in Orlando, Florida. “Grilling is a great choice for cooking zucchini when it comes to speed and convenience.”

Gerald Sombright, another Top Chef alum who was the first Black man in the U.S. to earn a Michelin star during his time as chef de cuisine at Knife and Spoon in Orlando, Florida, agrees that grilling is the way to go when cooking zucchini. “My go-to is to grill it over a live fire, charring to get some great flavor and crust on the outside like one would think of grilling a steak,” says Sombright. “I cut the zucchini in large round cuts, season them with light oil and salt and grill them long enough to create char on all sides, rotating the slices as color develops. I only cook the zucchini for a few minutes, as you don’t want it to end up as mush.”

Jose Francois, executive chef at Margaritaville Beach Resort in Nassau, Bahamas, says that grilling is his go-to method, too. Francois slices his zucchini lengthwise into ¼-inch-thick planks before grilling them. “Before cooking,” he says, “I lightly salt the slices and let them rest briefly to draw out some moisture, then I pat them dry. Next, I brush the zucchini with olive oil and season with salt, pepper and maybe a pinch of garlic powder before grilling. Grilling should be done on medium-to-high heat for two to three minutes on each side until the slices have char marks.”

Ahin Bhattacharyya, executive chef at Hilton Vacation Club Mystic Dunes in Orlando, Florida, calls grilling “one of the most popular methods” for cooking zucchini. Battacharyya adds that one of the reasons grilling zucchini works so well is that “intense heat quickly seals the surface of the vegetable, keeping the inside juicy while preventing sogginess.”

A few of Battacharyya’s favorite accompaniments for grilled zucchini have “bold and earthy flavors,” which he thinks pair best with the green veggie. “I enjoy serving it alongside other seasonal vegetables like squash and Brussels sprouts, and complementing it with vibrant elements such as rocket pesto and red pepper jam,” says Battacharyya.

Types of Zucchini

Battacharyya says most home cooks will find green zucchini at their local grocery stores, along with yellow squash, which also appears more often in the summer months. He enjoys incorporating pattypan and crookneck squash into his summer dishes, when they’re available. 

Francois says to keep an eye out for baby zucchini, a miniature version of the green zucchini squashes you’ll see most often in the produce aisle. “I have a particular fondness for baby zucchini,” Francois says. “They’re not only visually appealing, but they’re also incredibly sweet and tender—almost enjoyable raw.”

Blais says a rounder variety of zucchini—sometimes called eight-ball zucchini because of its round shape—will show up, too, “from time to time.” These ball-like squash can be sliced and grilled, or hollowed out and filled to make a stuffed zucchini dish.

Whichever summer squash variety you choose, Sombright says to pick the smallest ones available for added tastiness. “The smaller ones yield better flavor,” he says. “Or should I say, better flavor when charred or grilled.”

Popular Ways to Prepare Zucchini

While the chefs we chatted with were big fans of grilling zucchini, they did mention some other favorite ways to cook the vegetable. In addition to his summer pickling preference, Blais points out how delicious stuffed zucchini blossoms can be. “Ratatouille is another great dish featuring zucchini,” he says. “And as the weather cools, a nice casserole of zucchini and Parmesan is always a good option.”

Battacharyya also likes to steam his zucchini. “One of my go-to preparations is also steaming it,” he says. “Steaming allows the zucchini to maintain its tender texture while absorbing surrounding flavors in a refined and balanced way.”

Sombright calls zucchini a “chameleon in the kitchen,” adding that “it showcases well and is able to carry flavors of a dish.” His favorite things to pair zucchini with? “Cheese, nuts, broths, vinegars, great oils and roasted or black garlic,” Sombright says, adding that zucchini can also be sautéed over high heat in a cast-iron skillet to get a flavorful char similar to grilling—a good backup plan for rainy summer evenings when grilling isn’t a possibility.

But there’s one zucchini craze Sombright just can’t get on board with. “I dream of a world without zoodles,” he says.

The Bottom Line

Zucchini is a flavorful vegetable with lots of health benefits, and it grows with abundance in the summer months. Chefs agree that there are lots of ways to prepare zucchini, from sautéing and steaming to eating it raw or pickled, but grilling is the best, fastest and most flavorful method. To grill zucchini, slice it and season it with salt, pepper and any other spices you enjoy. Brush each slice with oil and grill for just a few minutes, moving the slices as they develop color and char marks. There are many types of zucchini and squash in the summer months; others to look out for include round zucchini, yellow squash, patty pan squash and baby zucchini. Squash blossoms are also great for cooking.