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Grilled Lemon Zucchini

Grilled lemon zucchini with bright citrus flavor and char-marked tender planks. Toss zucchini in a lemon-garlic herb mixture, grill until softened, then finish with fresh herbs and flaky salt for a light summer side.
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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: 120
Ingredients Equipment Method Notes

Ingredients
  

Grilled lemon zucchini
  • 4 medium zucchini Sliced into 1/3-inch planks or halved lengthwise.
  • 3 tbsp olive oil
  • 2 lemons Use zest and lemon juice; zest for the marinade and garnish.
  • 3 tbsp fresh lemon juice Juice from the lemons (about 2 lemons total).
  • 3 cloves garlic Minced.
  • 1 tsp dried thyme or oregano Choose thyme or oregano.
  • 1 salt To taste; plus flaky salt for finishing.
  • 1 black pepper To taste.
  • 0.25 fresh parsley Chopped, for garnish.
  • 0.25 flaky salt For finishing (pinch or to taste).

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For best char and tenderness, dry the zucchini lightly before brushing and keep the grill at medium-high so the planks sear without steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat briefly on a hot grill pan or in a skillet for 1–2 minutes. Freezing isn’t recommended since zucchini loses texture. To make it dairy-free and vegan-friendly, keep the recipe as written (it already is), and optionally swap the dried thyme/oregano with fresh herbs if you have them.