Garlic Herb Grilled Zucchini (Printable)

Tender grilled zucchini flavored with garlic and fresh herbs, a light and vibrant summer side.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini, sliced lengthwise into 1/2-inch-thick strips

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh basil, finely chopped
06 - 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Juice of 1/2 lemon

# Cooking Steps:

01 - Whisk together olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice in a large bowl.
02 - Add zucchini slices to the bowl and toss to coat evenly. Let them marinate for 5 to 10 minutes.
03 - Preheat a grill or grill pan to medium-high heat.
04 - Grill zucchini slices for 3 to 4 minutes per side until tender and grill marks appear.
05 - Transfer grilled zucchini to a serving platter, garnish with extra herbs if desired, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It turns humble zucchini into something you'll actually crave, not just tolerate.
  • The marinade doubles as a dressing, so nothing goes to waste.
  • You can prep it in the time it takes the grill to heat up.
  • It tastes just as good cold the next day, straight from the fridge.
02 -
  • Don't slice the zucchini too thin or they'll fall apart on the grill, half an inch is the sweet spot.
  • If your grill grates are wide, lay the slices diagonally so they don't slip through.
  • Let the zucchini marinate but not soak, too long and they'll get mushy before they hit the heat.
03 -
  • Use tongs to flip the zucchini, a spatula will tear the tender flesh and ruin your grill marks.
  • If you don't have a grill, a cast iron skillet gets hot enough to give you similar char and flavor.
  • Taste a piece before you serve it, zucchini can be bland so adjust the salt and lemon juice at the end.
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