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Grilled Zucchini with Lemon Garlic Drizzle

Grilled zucchini planks with a warm lemon garlic drizzle for a bright, char-marked side dish. Simple grilling and a quick garlic-lemon sauce are poured over hot zucchini right before serving.
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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: 140
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini, halved lengthwise or sliced into 1/3-inch planks
  • 2 tbsp olive oil
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Lemon Garlic Drizzle
  • 4 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 grill
  • 1 small pan

Method
 

Grill the zucchini
  1. Brush the zucchini with olive oil and season with salt and black pepper. Make sure both cut sides are coated for even browning.
  2. Preheat the grill to medium-high and oil the grates. When the grill is ready, place zucchini on the bars to form grill marks.
  3. Grill the zucchini for 3–4 minutes per side, until char marks form and the zucchini is tender. Arrange the finished planks on a serving platter as you cook.
Make the lemon garlic drizzle
  1. Warm 4 tablespoons olive oil in a small pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  2. Remove the pan from the heat and stir in fresh lemon juice, lemon zest, red pepper flakes, and chopped parsley. Keep the drizzle warm for easy pouring.
  3. Pour the warm lemon garlic drizzle generously over the grilled zucchini. Let it pool in the grill marks before serving.
  4. Serve immediately. Scatter extra parsley on top if desired.

Notes

For the best char marks, grill zucchini in a single layer and avoid moving the planks too soon—let them sit until the first side is ready, about 3–4 minutes. Store leftovers in the refrigerator up to 2 days, but note the zucchini is best eaten fresh. Freezing isn’t recommended due to texture changes. For a lower-fat option, reduce the drizzled olive oil by half and use a light brushing on the grill.