Garlic Herb Grilled Zucchini (Printable)

Tender grilled zucchini with garlic and fresh herbs, perfect as a light and flavorful 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

# Step-by-step Directions:

01 - In a large bowl, whisk together olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice.
02 - Add zucchini slices to the marinade and toss to coat evenly. Let stand for 5 to 10 minutes.
03 - Preheat grill or grill pan over medium-high heat.
04 - Grill zucchini slices for 3 to 4 minutes per side until tender and marked by grill lines.
05 - Transfer zucchini to a serving platter. Garnish with additional herbs if desired and serve warm or at room temperature.

# Expert Advice:

01 -
  • Ready in 20 minutes from start to finish, even if you're a casual griller.
  • The marinade soaks into the zucchini so it's actually flavorful, not just charred.
  • Works perfectly alongside anything else on the grill without stealing the show.
  • Tastes just as good cold the next day, tucked into salads or eaten straight from the fridge.
02 -
  • Zucchini releases water as it cooks—don't over-marinate or it'll become soggy. The 5 to 10 minutes is enough without being too much.
  • If your grill isn't hot enough, the zucchini steams instead of grills, and you miss out on those caramelized flavors that make this dish worth eating.
  • Slice lengthwise, not into rounds. Rounds fall through the grates and the cut surfaces don't cook evenly the way long strips do.
03 -
  • Pat the zucchini dry before grilling—excess moisture steams it instead of letting it develop those crispy, caramelized edges you're after.
  • If you don't have fresh herbs, dried thyme and oregano work, but add fresh parsley or basil at the very end if you can. Fresh herbs at the finish line taste alive in a way dried ones can't quite match.
  • A squeeze of fresh lemon juice right before serving perks up the flavors and ties everything together.
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