Smoked Zucchini On A Traeger Grill (Easy Side Dish)

Smoked Zucchini on a pellet grill is a quick and flavorful side dish that's perfect for summer dinners or backyard BBQs. With just a drizzle of oil and a sprinkle of seasoning, it transforms fresh zucchini into a smoky, tender summer favorite. 

If your garden's anything like mine, the zucchini comes in fast. Smoking is one of my favorite ways to keep things simple while still adding big flavor. It turns out buttery, tender, and lightly charred with just the right hint of smoke.

I started experimenting with smoking veggies not long after getting my pellet grill, and zucchini quickly became a favorite. It holds its shape, soaks up smoke beautifully, and doesn't need much prep.

After testing it several times on my Traeger, I found that a 45-minute window, right at the end of a brisket or rib cook, is just right.

And the best part? It's completely hands-off. I usually toss these on the smoker during the last 45 minutes of cooking a main like my Texas Smoked Brisket or Traeger Smoked Ribs, and by the time the meat is done resting, the zucchini is too. No extra pans, no fuss, just one more reason I love this recipe. 

If you're building out a full meal on the smoker, don't stop here! Try a few of my other easy smoker side dishes like Smoked Mac and Cheese, Smoked Baked Beans, Traeger Scalloped Potatoes, Smoked Green Beans, or Smoked Asparagus. 

Ingredients You'll Need

• Zucchini: Look for peak-season zucchini from your garden or opt for organic ones from the market for the best flavor and texture. Zucchini is naturally mild, which makes it the perfect canvas for smoke. It holds its shape well on the smoker, becoming tender without getting mushy, and the skin develops a nice subtle char that adds texture and visual appeal. 
• Avocado Oil: A neutral, high-heat oil that's ideal for smoking. It helps prevent the zucchini from sticking to the grates, encourages light browning on the cut side, and keeps the flesh from drying out as it smokes. Since smoking is a slower, lower-temp process, using an oil like avocado ensures clean flavor without breaking down or turning bitter like some other oils might. 
• Sea Salt & Pepper: This simple seasoning combo goes a long way. The salt helps draw out moisture from the zucchini, concentrating its natural sweetness while enhancing flavor. The pepper adds a subtle kick that balances the smoke and richness from the oil. You don't need much, just a light sprinkle brings everything together. See the recipe card for full information on ingredients and quantities. 

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Olive Oil: Totally fine if that's what you have on hand, but avocado oil really shines here since it handles the heat better and keeps the flavor clean. 
• Zucchini Alternatives: Yellow squash and pattypan squash work great too. Just slice them the same way and follow the same timing. 
• Extra Seasoning: Feel free to play around with garlic powder, smoked paprika, or a sprinkle of Italian herbs can add a fun twist without overcomplicating things. 
• Cheesy Finish: Want a little richness? Grate some Parmesan over the top right after they come off the smoker so it melts in while they're hot. 
• Spicy Twist: Add a pinch of chili flakes or finish with a light drizzle of hot honey for a sweet and spicy kick.

Nadia's Expert Tips And Tricks

• For the best texture, use medium-sized zucchini. Too small and they can get mushy, too big and they can dry out. 
• Don't skip the oil! It keeps the zucchini from sticking to the grates and adds richness. No need to stick to exactly 250°F. Zucchini does great anywhere between 225°F and 300°F, so you can easily smoke it alongside other meats without changing your smoker temp. Just keep it under 300°F so it doesn't dry out or overcook. 
• Use a sharp knife to check doneness; zucchini should be tender but not falling apart. 
• Add smoked zucchini to pasta, grain bowls, or even a breakfast scramble with eggs.

What To Serve With Smoked Zucchini 

• Smoked Meats: Serve with Traeger smoked turkey, smoked brisket, smoked boneless chicken thighs, or smoked ribs for a full BBQ spread. 
• Grilled Favorites: Pair with Traeger grilled salmon, juicy smoked burgers, or Traeger chicken kabobs for an easy summer dinner. 
• Fresh Sides: Serve alongside a creamy burrata caprese salad, grilled corn, or whipped feta with roasted carrots. 
• Sauces: Drizzle with balsamic glaze or serve alongside a creamy cottage cheese ranch for dipping. 
• Bread Options: Enjoy with warm sourdough slices or a piece of buttered cornbread for something hearty.

Meal Prep Tip:  Smoked zucchini is a great make-ahead side for busy weeks, and it stores well if you've got leftovers. Smoke a batch at the start of the week and use it to round out lunches or dinners. It's delicious sliced into grain bowls, tossed into salads, or served alongside leftover protein for a quick, veggie-packed meal. 

Storage And Reheating

• Storage: Let the zucchini cool completely, then place it in an airtight container. It'll keep in the fridge for up to 3 days. 
• Reheating: Warm it up on a grill pan or in the oven at 300°F for about 10 minutes. I don't recommend reheating it in the microwave; it can get soggy and may deplete nutrients.