Our easy Traeger Chili Crisp Zucchini turns ordinary zucchini into a memorable side dish with caramelized seared edges and a crunchy, spicy topping. This recipe uses a griddle or skillet for a rich sear and a pellet grill for gentle finishing and wood-fired aroma. It’s fast enough for weeknights, yet bold enough to serve at casual gatherings. The balance of savory-sweet Japanese-style barbecue sauce and chili crisp creates layers of flavor while keeping the dish light and versatile.
Chili Crisp Zucchini Recipe
Zucchini becomes the star in this simple, flavorful preparation. The method produces a nicely browned, slightly crisp exterior and a tender interior, enhanced by a drizzle of a Japanese-style barbecue sauce and a final hit of chili crisp. This is a great way to use surplus summer zucchini or to add interest to an everyday vegetable. The result complements rice, grilled proteins, or can be enjoyed as a light main for a casual meal.
Why You’ll Love This Dish
- Quick to make: Minimal active time; most of the process is straightforward prep and a short finish on the grill.
- Bold flavor: Sweet, smoky, and spicy notes combine without overwhelming the zucchini’s natural freshness.
- Healthy and versatile: Low-calorie, high-flavor side that pairs well with many mains.
- Minimal ingredients: Uses simple pantry staples and fresh zucchini.
Recipe Shopping List
Check your pantry before you start. Below are the ingredients you’ll need. For exact measurements, see the ingredient list further down in the recipe card.
- Zucchini
- Salt
- Neutral oil (avocado or another high-heat oil)
- Chili crisp
- Japanese-style BBQ sauce (such as a sweet soy-based sauce)
How to Make This Recipe (Overview)
This overview gives a snapshot of the process. Follow the full step-by-step instructions below when you cook.
- Prepare the zucchini: Halve the zucchini lengthwise and score the cut side in a shallow criss-cross pattern without slicing through the skin.
- Salt and preheat: Salt the cut sides and let them rest 10–15 minutes to draw out moisture, then blot dry. Preheat a griddle or skillet over medium-high. Preheat a pellet grill or oven to 350°F (175°C) for finishing.
- Sear cut-side down: Add a thin layer of oil to the hot griddle and sear the zucchini cut-side down until well browned.
- Finish with sauce: Flip the zucchini, transfer to a grill-safe dish, drizzle with Japanese-style BBQ sauce, and finish in the pellet grill or oven until tender, about 15–20 minutes.
- Top with chili crisp: Spoon chili crisp over the zucchini just before serving to preserve its crunch and texture.
Recipe FAQ
How should I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly on a skillet or griddle to help restore some of the crispness.
Can I prep this dish ahead of time? Yes—score and salt the zucchini a few hours ahead, then blot dry and hold in the fridge until ready to cook. For best texture, sear and finish just before serving.
What are good substitutions for chili crisp? If you don’t have chili crisp, try sambal oelek, a chili oil with flakes, or a small amount of sriracha mixed with toasted sesame oil for heat and richness.
Can I cook this without a griddle or pellet grill? Absolutely. Use a heavy skillet on the stovetop for searing and finish in a preheated oven or on an outdoor grill. Watch the zucchini closely and adjust cooking times as needed.
Serve This With
- Steamed rice or fried rice for a complete meal.
- Grilled chicken or teriyaki salmon for added protein.
- A crisp cucumber salad to balance heat and provide freshness.
More Zucchini Ideas
- Parmesan-baked zucchini variations
- Spiced togarashi zucchini for an extra kick
- Zucchini fritters as a textured, pan-fried alternative
Chili Crisp Zucchini — Recipe Card
Yield: 4 people
Fire up your griddle and grill to make one of the most flavor-packed zucchini dishes. This pairs well with stir-fry, fried rice, or simply a bowl of steamed rice.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 3 small zucchini, halved lengthwise
- 1 teaspoon salt
- 1 tablespoon avocado oil (or other high-heat oil)
- 3 tablespoons chili crisp
- 2 teaspoons Japanese-style BBQ sauce
Instructions
- Preheat a griddle or skillet over medium-high heat. Preheat a pellet grill or oven to 350°F (175°C).
- Score the cut side of each zucchini in a shallow criss-cross pattern, cutting about halfway through. Use chopsticks or another spacer if you want to avoid cutting through the skin.
- Sprinkle salt on the cut sides and let sit 10–15 minutes to draw out moisture. Blot dry with a paper towel.
- Lightly oil the hot griddle and sear the zucchini cut-side-down until well browned. Transfer to a grill-safe baking dish.
- Drizzle the barbecue sauce over the cut sides and place the dish in the preheated pellet grill or oven. Cook 15–20 minutes, or until zucchini is tender when pierced with a fork.
- Top with chili crisp immediately before serving to retain its texture. Serve hot.
Nutrition (per serving)
Calories: 74 • Total Fat: 4g • Saturated Fat: 1g • Unsaturated Fat: 4g • Sodium: 831mg • Carbohydrates: 7g • Fiber: 2g • Sugar: 2g • Protein: 4g