Name: Grilled Zucchini with Spicy Asian Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 3–4 medium zucchinis, sliced lengthwise (1/4 inch); 1 tbsp olive oil; Salt & pepper, to taste; 2 tbsp soy sauce or tamari; 1 tsp Sriracha (adjust to taste); 1 clove garlic, finely minced; 1 tsp fresh ginger, grated; 1 tbsp rice vinegar; 1 tbsp honey or maple syrup; 1 tsp sesame oil; 1 tbsp green onions, chopped; 1 tsp sesame seeds (optional)

If you’ve ever found yourself staring at a pile of zucchinis wondering what else to do with them besides tossing them in a stir-fry or roasting them again, I’ve got something special for you. This grilled zucchini with spicy Asian sauce is smoky, just the right amount of spicy, and packed with bold, savory flavor. Whether you're making it as a side or turning it into a light summer meal, it’s a dish that hits all the right notes—and it’s ready in under 20 minutes.

Let’s walk through it together, step-by-step. You’ll see just how simple it is to transform humble zucchini into something exciting and crave-worthy.

Why You’ll Love This Recipe

This recipe checks a lot of boxes. It’s quick, healthy, and full of flavor—but more than that, it’s one of those dishes that makes vegetables the star. The zucchini gets gorgeous grill marks and stays tender with just enough bite. And that sauce? Oh, it’s everything: savory from the soy sauce, sweet from the honey, and a gentle kick from Sriracha.

It’s also naturally vegetarian and easy to make gluten-free or vegan with a couple of swaps. You can serve it alongside grilled chicken, salmon, tofu, or even fold it into a rice bowl or wrap. It’s flexible, fresh, and downright delicious.

Ingredients Breakdown & Variations

Let’s break it down. You don’t need a ton of fancy ingredients—just a few pantry staples and fresh produce.

For the Zucchini

Zucchini – You’ll want 3 to 4 medium ones. Slice them lengthwise into planks about ¼ inch thick. Smaller zucchinis are ideal because they grill quickly and evenly.
Olive oil – This helps the zucchini sear and keeps it from sticking.
Salt and pepper – Season both sides before grilling.

For the Spicy Asian Sauce

Soy sauce or tamari – Brings that deep umami flavor. Go with tamari if you need it gluten-free.
Sriracha – For heat. Add more or less depending on your spice level.
Fresh garlic and ginger – These are non-negotiables. They make the sauce come alive.
Rice vinegar – Adds tang and balances the richness.
Honey or maple syrup – Just a touch for sweetness. Maple syrup keeps it vegan.
Sesame oil – Toasted is best. It gives the sauce a nutty depth.
Green onions and sesame seeds – For garnish and a little crunch.

Want to Mix Things Up?

You absolutely can. This sauce plays nicely with a variety of vegetables:

Swap in eggplant slices, bell peppers, or mushrooms.
Try gochujang instead of Sriracha for a Korean spin.
Add crushed peanuts or chili crisp for crunch and extra flavor.
Toss in fresh herbs like cilantro or Thai basil for an herbaceous lift.

How to Make Grilled Zucchini with Spicy Asian Sauce

This dish comes together quickly, so it helps to have everything prepped before you start cooking.

Step-by-Step

Preheat your grill or grill pan over medium-high heat. You want it hot enough to get those gorgeous grill marks.
Prepare your zucchini. Brush both sides of the planks with olive oil and season generously with salt and pepper. Lay them out in a single layer so they cook evenly.
Grill the zucchini. Place them cut side down and grill for about 3–4 minutes per side. You’re looking for tender zucchini with golden brown grill marks—not mushy, just tender-crisp.
Make the sauce while the zucchini cooks. In a small bowl, whisk together soy sauce, Sriracha, vinegar, honey or maple syrup, sesame oil, and the minced garlic and ginger. Set it aside.
Assemble the dish. Once the zucchini is done, transfer it to a serving platter. You can either drizzle the sauce over the top or gently toss the zucchini with the sauce for more coverage.
Garnish. Sprinkle with chopped green onions and sesame seeds. If you have crispy fried shallots or chopped peanuts on hand, they’re a great addition too.

Cooking Tips & Techniques

Here are a few tricks to make sure your zucchini comes out perfect every time:

High heat is your friend. A hot grill helps you get those charred edges without overcooking the inside.
Don’t overcrowd the grill. Give each slice enough room to sear.
Zucchini cooks fast. Keep an eye on it—overcooked zucchini turns soggy quickly.
Control the spice. If you’re sensitive to heat, start with less Sriracha and build from there.
Use the right sesame oil. Toasted sesame oil (darker in color) has a much deeper flavor than regular.

Want to make this indoors? No problem. A grill pan or even a cast-iron skillet works beautifully. You’ll still get those lovely browned edges.

Nutritional Value & Health Benefits

Zucchini might not seem like a nutritional powerhouse, but it’s got a lot going for it. It’s low in calories and high in water content, which makes it incredibly hydrating. It’s also a good source of vitamin C, potassium, and antioxidants. The sauce adds healthy fats from sesame oil and a good dose of flavor without relying on heavy ingredients.

Best of all, this dish fits into just about any diet—vegetarian, gluten-free, dairy-free, and easy to make vegan.

Serving Suggestions

This grilled zucchini is super versatile. Here are a few of my favorite ways to serve it:

As a side dish with grilled chicken, salmon, or marinated tofu
Tossed with rice noodles for a quick veggie-packed bowl
Layered in a wrap with fresh herbs and a smear of hummus or spicy mayo
Over a bed of jasmine rice or quinoa with extra sauce spooned on top

Want to make it a full meal? Add a soft-boiled egg, some chopped nuts, and a scoop of rice, and you’ve got a power bowl that’s both satisfying and light.

Storage & Meal Prep Tips

While this dish is best enjoyed fresh off the grill, it holds up well for a day or two in the fridge.

Storage: Store leftovers in an airtight container for up to 2 days. Just know that the zucchini will release some liquid as it sits.
Reheating: Warm it gently in a skillet over low heat or enjoy it cold as part of a salad or wrap.
Make ahead: You can prep the sauce and slice the zucchini ahead of time, so all that’s left to do is grill and toss when you’re ready to eat.

FAQs – You Asked, We’re Answering

I get it—trying a new recipe can bring up a lot of questions. So, here’s a roundup of some of the most common things people ask about grilled zucchini with spicy Asian sauce. Think of this as your kitchen buddy's cheat sheet.

What does grilled zucchini go well with?

Oh, the possibilities are endless. This zucchini pairs beautifully with:

Grilled proteins like chicken, shrimp, tofu, or salmon
Noodle dishes—especially soba or vermicelli
Steamed jasmine or sticky rice for a complete meal
Asian dumplings or potstickers
Lettuce wraps as a fresh, crunchy addition

Think of it as your go-to veggie side whenever your meal needs a little zing.

How do you keep grilled zucchini from getting soggy?

Here’s the key: don’t overcook it. Zucchini has a lot of water, so it softens fast. Grill it just until you see golden char marks and it gives slightly when poked—still tender with a bit of bite. Also, don’t salt it too early. Salt draws out moisture, so season just before grilling.

Can I make this in the oven or air fryer?

Absolutely. While the grill gives that smoky char, the oven and air fryer are great backups.

Oven Method:
Place seasoned zucchini planks on a baking sheet lined with parchment. Roast at 400°F (200°C) for about 20–25 minutes, flipping halfway. You won’t get grill marks, but the flavor still shines through.

Air Fryer Method:
Arrange zucchini in a single layer in the air fryer basket. Cook at 375°F for 8–10 minutes, flipping once. Keep an eye on it—they cook quickly.

Is this recipe vegan or gluten-free?

Yes, and yes—with a little tweak.

Vegan: Swap the honey for maple syrup or agave.
Gluten-Free: Use tamari or certified gluten-free soy sauce.

This makes it perfect for serving to a crowd with different dietary needs.

Can I use other vegetables?

Definitely. This sauce is a flavor booster and plays well with all sorts of veggies. Try:

Eggplant slices (same prep, slightly longer cook time)
Bell peppers cut into wide strips
Thick slices of portobello mushrooms
Asparagus spears or green beans

If it grills well, it works here.

Variations Around the World

One of the best things about this dish is how adaptable it is. With a few simple swaps, you can take it on a little flavor journey.

Thai-Inspired Twist

Add a splash of fish sauce, lime juice, and fresh chopped cilantro to the sauce. Top with crushed peanuts and maybe a sprinkle of Thai chili for extra heat. It’s bright, spicy, and loaded with Southeast Asian vibes.

Korean-Style Version

Use gochujang (Korean chili paste) instead of Sriracha, and a dash of rice syrup or brown sugar to balance the heat. Finish with toasted sesame seeds and green onions. It’s deeper, richer, and perfect with short-grain rice.

Japanese Fusion

Add miso paste to the sauce and a bit of mirin. The miso gives it a savory depth that’s so satisfying. You could even top it with bonito flakes or a poached egg for a next-level lunch.

Expert Tips & Reader Notes

A Few Pro Tips

Use a grill pan if you're indoors. It gives those same charred lines and keeps clean-up simple.
Make the sauce in advance. It actually gets better as the flavors meld.
Double the batch. You’ll want leftovers—trust me. They’re great in rice bowls or even chopped into wraps the next day.

From the Community

Some home cooks like to toss the grilled zucchini right into the pan with the sauce and stir for 30 seconds. It gives a richer glaze and soaks in the flavor fast. Another trick? Adding a spoonful of chili crisp just before serving for heat and crunch.