When the fire has burned down to a steady bed of coals and the grate is hot enough to sizzle, Campfire Grilled Zucchini with Smoky Paprika is the kind of side dish that slips naturally into the rhythm of camp cooking. Zucchini spears take on those dark grill marks fast, going tender while still keeping a little bite—exactly what you want next to burgers, brats, or a cast-iron skillet dinner.
Smoked paprika does a lot of work out here: it brings a campfire-friendly depth that tastes like you’ve been tending the flames all day, even if you just rolled into camp. A quick hit of lemon wakes everything up, cutting through the char and making the zucchini taste bright instead of watery. The aroma is unmistakable—smoky, citrusy, and a little sweet as the edges caramelize over the grill.
This is also a smart “low-mess” move for camp: the seasoning goes on in seconds, the grill does the rest, and cleanup is basically a quick scrape and a rinse of your tongs. If you’ve got a cooler full of vegetables to use up, this is a reliable way to turn humble zucchini into something everyone reaches for before the main is even off the fire.
Campfire Grilled Zucchini with Smoky Paprika
Equipment
- Campfire grill grate
- Tongs
- Small brush
Ingredients
- 3 medium zucchini cut into spears
- 1.5 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
Instructions
- Toss zucchini spears with olive oil, smoked paprika, salt, and pepper in a bowl until well coated.
- Place zucchini directly on a preheated campfire grill grate.
- Grill for 3-4 minutes per side, turning once, until seared and tender with grill marks.
- Transfer to a plate and drizzle with lemon juice. Serve immediately.