Garlic Herb Grilled Zucchini (Printable Version)

Tender grilled zucchini with garlic, herbs, and lemon creates a light, flavorful summer side dish.

# Ingredient List:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It takes less time than setting the table and tastes like you fussed over it for an hour.
  • The herbs and garlic soak into the zucchini while it sits, so even a short marinade makes a difference.
  • It works hot off the grill or at room temperature, which means less stress when people show up early.
  • You can taste the vegetables instead of burying them under sauce or cheese.
02 -
  • If your zucchini are too thin, they'll turn to mush on the grill, so aim for half-inch-thick slices.
  • Don't walk away from the grill during the first flip or you'll end up with black stripes and raw middles.
  • If the garlic starts to burn, pull the zucchini off early and finish them on indirect heat or a cooler part of the grill.
03 -
  • Oil the grill grates or your grill pan before you start so the zucchini doesn't stick and tear when you flip it.
  • If you're grilling a lot at once, work in batches instead of crowding the grill and losing all your heat.
  • Taste a piece before you serve it, some zucchini are watery and need an extra pinch of salt at the end.
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