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Grilled Lemon Zucchini

Grilled lemon zucchini is a bright, citrus-forward summer side where tender planks get char marks on the grill and finish with a lemon-herb brushing. Easy grilled vegetables with lemon zest, garlic, and thyme make quick, flavorful zucchini every time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Lemon herb zucchini marinade
  • 4 medium zucchini sliced into 1/3-inch planks or halved lengthwise
  • 3 tbsp olive oil
  • 1 lemon zest from 2 lemons zest
  • 3 tbsp fresh lemon juice
  • 3 clove garlic minced
  • 1 tsp dried thyme or oregano
  • 1 salt to taste
  • 1 black pepper to taste
Garnish and finishing
  • 0.25 fresh parsley for garnish
  • 0.25 extra lemon zest for garnish
  • 0.25 flaky salt for finishing

Equipment

  • 1 grill

Method
 

Make the lemon marinade
  1. Mix olive oil, lemon zest, lemon juice, garlic, dried thyme or oregano, salt, and black pepper together until evenly combined.
  2. Brush zucchini with most of the lemon mixture, and reserve some for finishing.
Grill the zucchini
  1. Preheat the grill to medium-high and oil the grates so the zucchini won’t stick.
  2. Grill zucchini 3–4 minutes per side until char marks form and zucchini is tender.
  3. Remove from the grill and immediately brush with the reserved lemon mixture while the zucchini is hot.
Finish and serve
  1. Garnish with fresh parsley, extra lemon zest, and a pinch of flaky salt before serving.

Notes

Pro tip: keep the grill at medium-high and avoid crowding so you get real char marks instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat briefly on a hot grill pan or skillet for best texture. Freezing is not recommended because zucchini softens a lot after thawing. For a lower-fat swap, use 1 1/2 tbsp olive oil and add 1 tbsp water or extra lemon juice to help the marinade cling.