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Lemon Garlic Grilled Zucchini

Lemon garlic grilled zucchini with a charred, glistening surface and a bright lemon-zest finish. Quick to grill—tender zucchini with garlicky oil, red pepper flakes, and a fresh parsley garnish.
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Prep Time 10 minutes
Cook Time 10 minutes
resting 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini halved lengthwise or sliced into 1/3-inch planks
lemon garlic oil
  • 4 tbsp olive oil
  • 5 garlic cloves minced
  • 1 large lemon zest of 1 large lemon
  • 2 tbsp lemon juice fresh lemon juice
  • 0.5 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
garnish and finishing
  • fresh parsley for garnish
  • flaky sea salt for finishing

Equipment

  • 1 grill

Method
 

Make the lemon garlic oil
  1. In a bowl, mix olive oil, minced garlic, lemon zest, fresh lemon juice, red pepper flakes, salt, and black pepper until evenly combined.
  2. Brush the zucchini with the lemon garlic oil, then let it sit for 5 minutes so the flavor clings to the surface.
Grill
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Grill the zucchini for 3–4 minutes per side, until char marks form and the zucchini is tender.
  3. Remove the zucchini from the grill and drizzle immediately with any remaining lemon garlic oil while it still looks glistening.
Finish
  1. Garnish with fresh parsley and finish with a pinch of flaky sea salt for added crunch.

Notes

For best char and shine, grill in a single layer and avoid moving the zucchini during the first 3 minutes so the surface can caramelize. Refrigerate leftovers in an airtight container for up to 3 days; rewarm briefly on a hot grill pan or in a skillet until just warmed. Freezing is not recommended because zucchini softens when thawed. For a lower-sodium option, use a reduced-salt seasoning and finish with flaky sea salt only lightly.