Grilled Zucchini with Walnuts and Cilantro Is Summer’s Best Side

Name: Grilled Zucchini with Walnuts and Cilantro Is Summer’s Best Side
Prep time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: Canola oil; 2 small bunches scallions; 1 1/2 lb. small zucchini, halved lengthwise; 4 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 2 tbsp. red wine vinegar; 1/3 c. walnuts, toasted and roughly chopped; 1/3 c. pitted Castelvetrano olives, halved; 2 tbsp. chopped fresh cilantro; Flaky sea salt, for serving

Grill-kissed summer squash gets the royal flavor treatment here.

By Lindsay Maitland HuntPublished: Aug 13, 2025

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grilled zucchini with walnuts and cilantro

Becky Luigart-Stayner for Country Living

Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

45 mins

Grilling brings out the best in zucchini. Though we love both growing and eating the summer staple, truth be told, it often needs a good bit of seasoning to be anything other than bland.

But a little time on the grill changes all that, giving it a sweeter, smoky flavor that makes plenty of dishes pop. Especially this tangy salad-style side dish, which dresses it in a vinaigrette and then pairs it with grilled scallions, walnuts, and olives. Yum!

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Ingredients

Canola oil
2 small bunches scallions
1 1/2 lb. small zucchini, halved lengthwise
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
2 Tbsp. red wine vinegar
1/3 cup walnuts, toasted and roughly chopped
1/3 cup pitted Castelvetrano olives, halved
2 Tbsp. chopped fresh cilantro
Flaky sea salt, for serving

Directions

1. Step 1Preheat grill to medium-high, set up for direct heat. Once grill is hot, clean and lightly oil grill grates with canola oil. Thinly slice the dark green parts off one scallion; set aside. Toss together zucchini, 2 tablespoons olive oil, and remaining scallions on a rimmed baking sheet. Season with kosher salt.
2. Step 2Grill zucchini, turning occasionally, until golden brown and tender, 8 to 10 minutes, and scallions, turning occasionally, until tender, 2 to 4 minutes.
3. Step 3Arrange zucchini and scallions on a serving platter. Whisk together vinegar and remaining 2 tablespoons olive oil in a bowl. Drizzle over vegetables. Top with walnuts, olives, cilantro, sea salt, and reserved scallion greens.