Garlic Herb Grilled Zucchini (Print Version)

Tender zucchini grilled with garlic and fresh herbs for a light, flavorful summer side dish.

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

# Directions:

01 - In a large bowl, whisk together olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice.
02 - Add zucchini slices to the marinade and toss to coat evenly. Let them rest for 5 to 10 minutes.
03 - Preheat a grill or grill pan over medium-high heat.
04 - Place zucchini slices on the grill and cook for 3 to 4 minutes per side until tender with visible grill marks.
05 - Transfer grilled zucchini to a serving platter, garnish with extra herbs as desired, and serve warm or at room temperature.

# Expert Tips:

01 -
  • The marinade transforms ordinary zucchini into something that actually competes with the main dish for attention
  • It comes together in twenty minutes but tastes like you spent much longer thinking about it
02 -
  • Too much oil causes flare ups, so stick to the amount called for and pat off any excess before grilling
  • Overcrowding the grill steams the zucchini instead of charring it, so work in batches if necessary
03 -
  • Cut the zucchini ahead and keep it in the refrigerator, then marinate and grill just before serving
  • Yellow squash and eggplant work with the exact same marinade if you want variety on the platter
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