Around the Campfire
Lemon garlic zucchini is a fast, bright side dish for nights when the main course is doing the heavy lifting. It works with chicken, fish, steak, burgers, or rice bowls.
Why This Recipe Works
The Blackstone browns zucchini quickly while lemon and garlic finish the flavor at the end. Keeping the zucchini spread out prevents it from steaming.
Quick Facts
- Serves: 4
- Heat zone: Medium
- Best for: Quick sides, summer trips, lighter dinners
- Teaches: Vegetable spacing and finishing flavors
Shopping List
- Zucchini
- Garlic
- Butter
- Lemon
- Salt and pepper
Home Prep
Slice zucchini at home only if using it early in the trip. Otherwise keep it whole until needed.
Cooler Packing
Keep zucchini dry and away from cooler water. Keep butter cold.
Equipment
- Blackstone griddle
- Spatula
- Tongs
Heat Zones
Use medium heat and give the vegetables room to caramelize rather than steam.
Ingredients
- 4 medium zucchini (about 2 pounds), sliced into 1/2-inch rounds
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice (from about 1/2 lemon)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Preheat the griddle to medium.
- Place 4 medium sliced zucchini in a single layer on the griddle and cook for 5-7 minutes, turning occasionally, until browned and tender.
- Add 3 minced garlic cloves and 2 tablespoons butter, stirring to coat zucchini, and cook for 1-2 minutes until fragrant.
- Drizzle 1 tablespoon fresh lemon juice over the zucchini and toss to combine.
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (or to taste). Serve immediately.
Doneness
Zucchini should be tender with browned edges.
Common Mistakes
- Crowding the griddle.
- Adding garlic too early.
- Overcooking until soft and watery.
Serving Suggestions
Serve with salmon, chicken, steak, burgers, or rice bowls.
Variations
- Add Parmesan.
- Add onions.
- Use Italian seasoning.
Dietary Adaptations
- Gluten-free: As written.
- Dairy-free: Use oil or dairy-free butter.
- Vegan: Use oil or plant-based butter.
Scaling
Cook in batches for larger groups.
Weather Notes
Zucchini cooks quickly, making it a good windy-day side.
Leftovers
Use leftovers in omelets, wraps, bowls, or quesadillas.
Kid Helper Tasks
Kids can squeeze lemon after cooking.
Dragonfly Tip
Lemon goes at the end so the zucchini stays bright.
Dragonfly Challenge
Try one batch with lemon and one with Parmesan. Pick the camp favorite.