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Grilled Garlic Herb Zucchini

Garlic herb grilled zucchini with a fragrant herb crust caramelized on the grill surface. Planks are marinated for 20 minutes, then grilled until charred at the edges and glistening with olive oil.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini sliced into 1/3-inch planks or halved lengthwise
Garlic Herb Marinade
  • 4 tbsp olive oil
  • 4 garlic cloves, 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
To Serve
  • 1 extra fresh herbs for topping
  • 1 parmesan grated, for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the garlic herb marinade
  1. In a bowl, mix olive oil, minced garlic, parsley, basil, thyme leaves, dried oregano, and lemon juice until evenly combined. Season with salt and black pepper to taste.
Marinate the zucchini
  1. Brush zucchini generously with the garlic herb marinade, coating all cut surfaces. Let it sit for 20 minutes to absorb the flavors.
Grill the zucchini
  1. Preheat the grill to medium-high heat and oil the grates lightly. Place zucchini on the grill and close the lid if possible.
  2. Grill 3–4 minutes per side, until the herb crust caramelizes and grill marks form. Keep an eye on hot spots so the edges don’t burn.
  3. Brush with the remaining marinade immediately off the grill. Transfer to a serving plate while hot.
Finish and serve
  1. Top with extra fresh herbs and grated parmesan. Serve immediately for the best charred, aromatic crust.

Notes

For extra caramelized herb crust, pat the zucchini lightly dry before brushing with marinade so the herbs adhere to the surface. Refrigerate leftovers in a covered container for up to 3 days; reheat on a hot grill pan or skillet. Freezing isn’t recommended because zucchini texture softens. For a lower-fat swap, use half olive oil and half water or broth in the marinade, then brush on more sparingly before grilling.