Garlic Herb Grilled Zucchini (Printable Version)

Tender grilled zucchini tossed with garlic and fresh herbs, ideal for light 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)
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 zucchini slices to the marinade and toss to coat evenly. Let stand for 5 to 10 minutes.
03 - Preheat grill or grill pan to medium-high heat.
04 - Place zucchini slices on the grill and cook for 3 to 4 minutes per side until tender and marked with grill lines.
05 - Transfer zucchini to a serving platter, garnish with extra herbs if desired, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in twenty minutes flat, leaving you free to actually enjoy time with people instead of being stuck at the stove.
  • Those char marks create a subtle sweetness that makes even skeptical vegetable-eaters ask for seconds.
  • The fresh herb marinade tastes bright and alive—nothing heavy or overly fussy.
02 -
  • Overcrowding the grill means steam instead of char—work in batches if you need to, and let the heat do its job.
  • The zucchini will keep cooking slightly even after you pull it off, so don't wait until it's soft on the grill or it'll turn to mush.
03 -
  • Pat the zucchini dry after marinating if there's excess liquid pooling, or it'll steam instead of char.
  • Don't be shy about letting those grill marks get dark—the slight bitterness actually balances the bright herbs perfectly.
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