Garlic Herb Grilled Zucchini (Printable)

Tender grilled zucchini combined with fresh garlic and herbs, perfect as a light summer side dish.

# 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
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Juice of 1/2 lemon

# 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. Allow to marinate for 5 to 10 minutes.
03 - Heat grill or grill pan over medium-high heat until hot.
04 - Place zucchini slices on the grill and cook for 3 to 4 minutes per side, until tender and grill marks form.
05 - Transfer grilled zucchini to a serving platter, garnish with additional herbs if desired, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It tastes like summer without requiring hours of prep or complicated techniques.
  • The grill marks and charred edges give you that restaurant-quality look that feels effortless.
  • Works equally well straight off the grill or served cold the next day, making it perfect for meal prep.
02 -
  • Overcooked zucchini turns mushy and loses all its charm—the moment it's tender with visible grill marks, you're done.
  • Cold zucchini is actually delicious, so don't stress if you need to make this ahead; it actually tastes better the next day when the flavors have really settled in.
03 -
  • Pat your zucchini slices dry before marinating—any surface moisture will steam instead of char on the grill.
  • If your grill is small or your strips are long, don't crowd the grates; grilling in batches takes five extra minutes and makes all the difference in achieving real grill marks.
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