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Grilled Garlic Herb Zucchini

Garlic herb grilled zucchini with a fragrant herb crust that caramelizes on the grill for deeply aromatic, glistening planks. Marinated in a garlic-herb mixture with lemon, then grilled until tender and char-marked, finished with fresh herbs and parmesan.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini medium, sliced into 1/3-inch planks or halved lengthwise
Garlic Herb Marinade
  • 4 tbsp olive oil
  • 4 garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh basil finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 1 salt to taste
  • 1 black pepper to taste
Serving
  • 1 extra fresh herbs for topping
  • 1 parmesan grated

Equipment

  • 1 cast iron skillet

Method
 

Make the garlic herb marinade
  1. Mix olive oil, minced garlic, chopped parsley, chopped basil, thyme leaves, dried oregano, and lemon juice with salt and black pepper to taste until combined.
  2. Set the marinade aside so it’s ready for brushing the zucchini.
Marinate the zucchini
  1. Brush the zucchini generously with the garlic herb marinade, making sure the herb mixture coats the cut surfaces.
  2. Let the zucchini sit for 20 minutes to marinate, until the surface looks glossy and well-coated.
Grill
  1. Preheat the grill to medium-high, then lightly oil the grates.
  2. Place zucchini on the grill and cook 3–4 minutes per side until the herb crust caramelizes and grill marks form.
  3. Brush the zucchini with the remaining marinade immediately off the grill so it steams and adds shine.
  4. Top with fresh herbs and grated parmesan, then serve immediately.

Notes

Pro tip: keep the grill at medium-high so the herb crust caramelizes without burning. Refrigerate leftovers in an airtight container up to 3 days; reheat briefly on a hot grill or in a skillet to re-crisp the edges. Freezing isn’t recommended because zucchini becomes watery after thawing. If you want a dairy-free option, skip the parmesan and finish with extra lemon zest and chopped herbs.