Save Last July, my neighbor knocked on my door with three enormous zucchinis from her garden. I stood there staring at them, wondering what on earth I would do with all that squash. That evening, I threw them on the grill with whatever herbs I had growing in pots on my patio. The smell hit me first—garlic hitting the hot grates, then the charred sweetness of the zucchini coming through. My partner came outside holding two plates, and we ate them standing up right there by the grill, too impatient to bother with the dining table.
I made these for a friends birthday last summer when the host ran out of side dishes halfway through grilling. Sliced and marinated everything in ten minutes while people were milling around with drinks. The platter came back empty, and someone actually asked for the recipe right there between burgers and potato salad. Now they show up at every barbecue, and nobody complains about eating their vegetables anymore.
Ingredients
- 4 medium zucchini, sliced lengthwise into 1/2-inch-thick strips: Thick enough to hold up on the grill without falling through the grates, but not so thick that they stay raw in the middle
- 2 tablespoons olive oil: Helps the herbs and garlic cling to the zucchini while it grills
- 2 garlic cloves, minced: Fresh garlic burns less reliably than jarred, and the flavor mellows beautifully on the grill
- 1 tablespoon fresh parsley, finely chopped: Adds a bright, grassy freshness that cuts through the char
- 1 tablespoon fresh basil, finely chopped: Brings a sweet, peppery note that makes everything taste more summery
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried): Earthy and subtle, it keeps the marinade from tasting too aggressive
- 1/2 teaspoon salt: Just enough to draw out moisture and concentrate the flavor
- 1/4 teaspoon freshly ground black pepper: Adds a little heat that plays nicely with the sweet zucchini
- Juice of 1/2 lemon: Brightens everything and keeps the grilled flavors from feeling too heavy
Instructions
- Whisk together the marinade:
- In a large bowl, combine olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice until the herbs are evenly distributed.
- Coat the zucchini:
- Add the zucchini slices and toss gently with your hands until every strip is covered in the herb mixture.
- Let it sit:
- Let the zucchini marinate for 5 to 10 minutes while you heat the grill—the flavor develops noticeably even in that short time.
- Heat the grill:
- Preheat a grill or grill pan over medium-high heat until you can only hold your hand above it for a couple of seconds.
- Grill the zucchini:
- Cook the slices for 3 to 4 minutes per side, flipping once, until they are tender and have nice grill marks.
- Serve:
- Transfer to a platter and add more herbs if you want it to look extra green and generous.
Save My aunt claimed she hated zucchini until I made these for her at a family reunion. She took a tiny polite piece, then went back for seconds, then thirds. Now she texts me every summer asking when I am coming over to make the grilled zucchini again. Sometimes the simplest dishes are the ones that change peoples minds completely.
Choosing the Best Zucchini
Smaller and younger zucchini have thinner skin and fewer seeds, which means they grill more evenly and taste less watery. Look for specimens that feel heavy for their size and have vibrant, unblemished skin. If the skin feels thick or rubbery, consider peeling it in strips rather than leaving it intact—the texture will be much more pleasant.
Grill Temperature Matters
Medium-high heat gives you the best balance of char and tenderness without burning the garlic in the marinade. If the heat is too low, the zucchini turns mushy before it develops any color. Too high, and the outside blackens before the inside is done. Let the grill fully preheat, and do not be afraid to move pieces around if you have hot spots.
Make It Your Own
This recipe is incredibly forgiving, and I have found myself adjusting it based on whatever is in the garden or fridge. Sometimes the simplest variations end up being the best ones.
- A sprinkle of grated Parmesan right after grilling melts into the warm strips
- A drizzle of balsamic glaze adds a sweet and tangy finish
- Oregano or mint work beautifully in place of basil or thyme
Save These grilled zucchini strips have become my go to for potlucks, weeknight dinners, and those nights when the garden is exploding and I need to use everything up. Simple, fast, and always the first thing to disappear from the table.
Recipe FAQs
- → What type of zucchini is best for grilling?
Medium-sized zucchini sliced lengthwise into half-inch strips works best as it grills evenly and becomes tender without falling apart.
- → How long should the zucchini marinate?
A marination time of 5 to 10 minutes allows the garlic and herbs to infuse the zucchini without overpowering its fresh flavor.
- → What herbs complement grilled zucchini?
Parsley, basil, and thyme are classic choices that enhance the flavor, but oregano and mint can be great alternatives for variety.
- → Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan heated over medium-high heat works well, providing similar grill marks and caramelization.
- → Any tips for serving this grilled zucchini?
Serve warm or at room temperature, optionally garnished with extra herbs, grated Parmesan, or a drizzle of balsamic glaze for added depth.
- → Is this dish suitable for special diets?
Yes, it is vegetarian, gluten-free, and low carb, making it suitable for various dietary preferences.