Garlic Herb Grilled Zucchini (Print Version)

Tender grilled zucchini with fresh garlic and herbs, perfect for Mediterranean and summer meals.

# 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 (or 1/2 teaspoon dried thyme)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Juice of 1/2 lemon

# How To Make It:

01 - Whisk together olive oil, minced garlic, parsley, basil, thyme, salt, black pepper, and lemon juice in a large bowl.
02 - Add zucchini slices to the bowl and toss to coat evenly. Allow to marinate for 5 to 10 minutes.
03 - Preheat a 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 marked by grill lines.
05 - Transfer grilled zucchini to a serving platter, garnish with extra fresh herbs if desired, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It takes barely twenty minutes from start to finish, which means you can actually make it on a weeknight instead of just thinking about it.
  • The garlic and herbs transform plain zucchini into something that tastes intentional and restaurant-quality.
  • It works equally well straight off the grill or served at room temperature, making it perfect for potlucks and outdoor meals.
02 -
  • Don't let the zucchini go too thin or they'll collapse into a mushy mess before you know what happened—that 1/2-inch thickness is there for a reason.
  • If your grill isn't hot enough, the zucchini will steam instead of grill, and you'll lose that textural contrast that makes this dish actually interesting.
03 -
  • Pat the zucchini dry after marinating—any excess moisture steams instead of grills, and you'll miss out on those char marks.
  • If you're cooking for a crowd, slice the zucchini lengthwise and marinate everything in a big container the morning before, then just transfer to the grill when people arrive.
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