Garlic Herb Grilled Zucchini (Printable)

Tender zucchini slices grilled with garlic and fresh herbs for a light, flavorful 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 (or 1/2 teaspoon dried)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Juice of 1/2 lemon

# How-To Steps:

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 them 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 the zucchini to a serving platter, garnish with additional herbs if desired, and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • Ready in twenty minutes total, which means you can pull this together while the main course finishes cooking.
  • The grill marks give you that restaurant-quality look with zero fuss or fancy technique.
  • Fresh herbs make it taste like summer, even when you're missing a perfect day outdoors.
02 -
  • The difference between undercooked and perfectly cooked zucchini is about one minute, so stay nearby and watch for that charred, tender moment.
  • If your zucchini releases a lot of water when you marinate it, that's normal—pat them dry before grilling or they'll steam instead of char.
03 -
  • If you don't have a grill, a cast-iron skillet over high heat creates nearly identical results and actually gives you better control over the char.
  • Marinating the zucchini longer than ten minutes can make it release too much water, so resist the urge to prep it hours ahead.
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