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Best Grilled Zucchini

Best grilled zucchini with deep crosshatch char marks and a garlic-herb glaze. This easy grilled zucchini recipe uses a quick 15-minute room-temperature marinade for tender, flavorful planks.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini medium; halved lengthwise
Marinade
  • 4 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice fresh
  • 1 tsp dried Italian herbs or thyme
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.25 cup fresh parsley for finishing; chopped
  • 1 tsp lemon zest for finishing

Equipment

  • 1 grill

Method
 

Make the garlic herb marinade
  1. Mix olive oil, minced garlic, fresh lemon juice, dried Italian herbs (or fresh thyme), and smoked paprika with salt and black pepper until combined.
Marinate
  1. Brush the zucchini cut-side generously with the marinade, making sure the surface is glossy, then let it sit 15 minutes at room temperature.
Grill for crosshatch char
  1. Preheat the grill to medium-high and clean and oil the grates thoroughly so zucchini releases easily.
  2. Place zucchini cut-side down and cook without moving for 4 minutes until you see deep grill marks and the surface looks lightly caramelized.
  3. Rotate each piece 45° and cook 1 more minute to form crosshatch marks while the underside keeps browning.
  4. Flip zucchini skin-side down and cook 3–4 more minutes until tender through, with char edges intact and the centers no longer firm.
Finish and serve
  1. Brush with the remaining marinade immediately off the grill so it glistens from the residual heat.
  2. Finish with fresh parsley, lemon zest, and flaky salt right before serving.

Notes

Pro tip: don’t move the zucchini during the first 4 minutes—those stationary minutes are what lock in the deepest defined char. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a hot grill or skillet for best texture. Freezing isn’t recommended since zucchini softens. For a lighter option, use half the olive oil in the marinade (still mix with the garlic, lemon, herbs, paprika, salt, and pepper).