Pin Recipe I pulled four zucchini from the garden on a Tuesday evening, still warm from the sun, and decided to grill them instead of the usual sauté. The herbs were already growing wild near the fence, so I clipped a handful and tossed everything together with garlic and lemon. What came off the grill was striped with char, soft in the middle, and tasted like summer in a way I hadn't expected. I've been making it this way ever since.
I made this for a backyard dinner once when I had too many zucchini and not enough time. My neighbor leaned over the plate, picked up a piece with her fingers, and said it reminded her of something her grandmother used to make on a little balcony grill in Napoli. I hadn't been aiming for nostalgia, but I'll take it.
Ingredients
- Zucchini: Use medium ones, not the baseball bats that hide under the leaves. Slice them lengthwise so they don't fall through the grill grates and get enough surface area for char.
- Olive oil: This is what carries the garlic and herbs into the zucchini, so don't skip it or swap it for something flavorless.
- Garlic cloves: Mince them fine so they distribute evenly and don't burn on the grill in hard chunks.
- Fresh parsley: The flat-leaf kind has more flavor than the curly stuff and doesn't taste like garnish.
- Fresh basil: Tear it or chop it just before tossing so it stays bright green and doesn't bruise into black edges.
- Fresh thyme leaves: Strip the leaves off the woody stems, or use half the amount if you're using dried.
- Salt and black pepper: Season before grilling so the flavors sink in while the zucchini cooks.
- Lemon juice: Just half a lemon is enough to wake everything up without turning it sour.
Instructions
- Mix the marinade:
- Whisk the olive oil, garlic, parsley, basil, thyme, salt, pepper, and lemon juice in a large bowl until the garlic is suspended and the herbs are coated. It should smell bright and a little sharp.
- Coat the zucchini:
- Add the zucchini slices and toss them with your hands so every piece gets some garlic and herbs stuck to it. Let them sit for 5 to 10 minutes while the grill heats up.
- Preheat the grill:
- Get your grill or grill pan to medium-high heat, hot enough that a drop of water sizzles. If it's too cool, the zucchini will steam instead of char.
- Grill the zucchini:
- Lay the slices flat on the grill and leave them alone for 3 to 4 minutes until you see dark lines. Flip them once and cook the other side until they're tender but not falling apart.
- Serve:
- Move the zucchini to a platter and scatter any extra herbs on top if you have them. Serve it warm, or let it sit at room temperature while you finish everything else.
Pin Recipe The first time I brought this to a potluck, someone asked for the recipe and I realized I'd been winging it every time. I had to write it down on the back of a napkin, and now it's the thing people expect me to bring when zucchini season hits.
What to Serve It With
This works next to grilled chicken, lamb kebabs, or a big platter of pasta with olive oil and tomatoes. I've also eaten it cold the next day, folded into a sandwich with mozzarella and a smear of pesto. It doesn't need much company, but it plays well with almost anything.
How to Store and Reheat
Keep leftovers in a covered container in the fridge for up to three days. They're good cold, but if you want them warm again, reheat them in a dry skillet over medium heat for a minute or two. The microwave makes them soggy, so I avoid it.
Ways to Change It Up
If you don't have fresh herbs, dried oregano and a pinch of red pepper flakes will get you close. Sometimes I grate Parmesan over the top right before serving, or drizzle on a little balsamic vinegar if I'm feeling fancy. Yellow squash and eggplant both work the same way, and sometimes I'll mix all three if I have them.
- Add a handful of crumbled feta or goat cheese for a creamy, tangy finish.
- Toss in a few cherry tomatoes during the last minute of grilling so they blister and burst.
- Swap lemon juice for lime if you want a slightly different brightness.
Pin Recipe This is the kind of recipe that doesn't ask much from you but gives back more than it should. Make it once and you'll probably stop buying frozen vegetable sides.
Recipe FAQs
- → What type of zucchini is best for grilling?
Medium-sized zucchini sliced lengthwise works best, ensuring even cooking and tender texture.
- → Can other vegetables be used instead of zucchini?
Yes, yellow squash or eggplant are great alternatives that grill well and pair nicely with the herb marinade.
- → How long should the zucchini marinate before grilling?
A marination time of 5 to 10 minutes is sufficient to infuse flavors without making the zucchini soggy.
- → What grilling technique ensures tender zucchini?
Grill zucchini slices over medium-high heat for 3 to 4 minutes per side until grill marks appear and the vegetable is tender.
- → Are there recommended flavor additions to enhance this dish?
Try adding grated Parmesan cheese or a drizzle of balsamic glaze before serving for extra depth and richness.