Save on Pinterest There's something about late July when the farmers market zucchini starts piling up faster than you can use it—I learned to stop feeling guilty about the surplus and started grilling them instead. A neighbor mentioned tossing them in garlic and herbs before the heat hit, and suddenly I wasn't drowning in vegetables anymore; I was actually looking forward to that grill basket. The smell of charring zucchini with basil still reminds me of that first time I got it right.
I made this for a potluck where someone was bringing store-bought sides, and watching people actually go back for seconds of grilled zucchini felt oddly satisfying. It turns out simple vegetables shine brightest when you let them be simple, just with good olive oil and real herbs.
Ingredients
- 4 medium zucchini, sliced lengthwise into 1/2-inch-thick strips: Medium ones have fewer seeds and cook faster; if they're too thin, they'll fall apart on the grill.
- 2 tablespoons olive oil: Use something you actually like tasting because it's the main flavor carrier here.
- 2 garlic cloves, minced: Fresh garlic dissolves slightly into the oil and coats the zucchini—this is where the magic lives.
- 1 tablespoon fresh parsley, finely chopped: The quiet herb that makes everything taste more itself without stealing the show.
- 1 tablespoon fresh basil, finely chopped: If you have it, use it; dried basil will turn bitter on the grill so stick with fresh.
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried): Thyme actually holds up well dried, but fresh is brighter and worth the effort.
- 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper: Don't skip grinding your own pepper—it changes everything.
- Juice of 1/2 lemon: The acid keeps everything from tasting heavy and brings out the herb flavors.
Instructions
- Build your marinade:
- Whisk together the olive oil, minced garlic, all the herbs, salt, pepper, and lemon juice in a large bowl. You want it to look loose and fragrant, not a paste.
- Coat the zucchini:
- Add the zucchini slices and toss gently until every piece glistens with the mixture. Let it sit for 5 to 10 minutes—this is when the garlic and herbs start releasing their flavors into the oil.
- Get your grill ready:
- Heat a grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. This matters because cold grill = stuck vegetables.
- Grill with confidence:
- Lay the zucchini slices on the grill and resist the urge to move them around. Let them sit for 3 to 4 minutes until you see real char marks appearing. Flip once and repeat on the other side.
- Finish and serve:
- Transfer to a platter while still warm. They'll taste good immediately, but they're honestly just as delicious once they've cooled to room temperature.
Save on Pinterest My daughter actually ate her vegetables without being asked one night when these were on the table—small victory that I've learned to celebrate. There's something about grilled zucchini that makes people forget they're supposed to think they don't like vegetables.
Flavor Variations That Work
The herb combination here is a starting point, not a rule. I've made this with oregano and a whisper of mint for a different mood, and it was equally good. Dill works too if you're in that frame of mind, though save it for when you're serving it cold. The lemon juice is doing real work keeping everything bright, so don't skip it even if you're changing out the herbs.
What Else Goes on the Plate
These sit nicely next to grilled chicken or fish without competing for attention—they're supporting players happy to do their job. I've also served them alongside some sharp feta and bread to make a small meal of it. They're forgiving that way, equally at home as a side dish at a barbecue or the vegetable component of something simpler.
Storage and Making Ahead
Leftovers stay good in the fridge for about three days, though they're best eaten the day you make them. You can prep the marinade the night before and add the zucchini in the morning, then grill when you're ready. Cold grilled zucchini works beautifully in grain bowls or as a sandwich topping later.
- Store in an airtight container and bring to room temperature before eating for the best flavor.
- If you're adding cheese or balsamic, wait until just before serving so nothing gets soggy.
- The marinade keeps for a few days too, so you can grill a second batch without mixing fresh herbs again.
Save on Pinterest This recipe proved to me that the best dishes don't need to be complicated—just honest. When you start with good ingredients and don't overthink it, summer dinner practically makes itself.
Recipe Questions & Answers
- → What is the best way to slice zucchini for grilling?
Slicing zucchini lengthwise into ½-inch thick strips ensures even grilling and tender results without falling apart.
- → How long should the zucchini marinate?
Allow the zucchini slices to marinate in the herb and garlic mixture for 5 to 10 minutes to absorb flavors before grilling.
- → Can I use other vegetables instead of zucchini?
Yellow squash and eggplant are excellent alternatives that work well with the same herb marinade and grilling method.
- → What grilling method works best for this dish?
A preheated grill or grill pan over medium-high heat creates nice grill marks and cooks the zucchini evenly in 3 to 4 minutes per side.
- → Are there optional toppings to enhance the flavor?
Sprinkling grated Parmesan or drizzling balsamic glaze before serving adds extra flavor and depth to the dish.
- → Is this dish suitable for special diets?
Yes, it is vegetarian, gluten-free, and low carb, making it suitable for various dietary preferences.