Garlic Herb Grilled Zucchini (Printable Version)

Tender zucchini grilled and tossed with fresh herbs and garlic for a bright summer side.

# What You 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

# How to Make It:

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 - Heat a grill or grill pan over medium-high heat until hot.
04 - Place zucchini slices on the grill and cook 3 to 4 minutes per side until tender with grill marks.
05 - Transfer grilled 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 flat, which means you can make it while everything else cooks at a summer dinner.
  • The grill marks add actual flavor—that subtle char doesn't come from anywhere else.
  • Works warm or cold, so it doubles as leftover lunch the next day.
02 -
  • If your zucchini slices are too thin, they'll dry out before they char; thickness matters more than you'd think.
  • Don't skip the marinating step—those 10 minutes let the herbs actually infuse into the zucchini, not just sit on top.
  • Grill pan over charcoal or gas works equally well, though the pan gives you more control and fewer flare-ups.
03 -
  • Pat your zucchini strips completely dry before marinating—any surface moisture keeps them from getting good grill marks.
  • If the herbs start to char too much, move the zucchini to a cooler part of the grill for the second side, or cover loosely with foil.
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