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Lemon Garlic Grilled Zucchini

Lemon garlic grilled zucchini with charred edges and a bright lemon-zest finish. Planks are brushed with garlic-lemon oil, then grilled until tender and glistening.
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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: 135
Ingredients Equipment Method Notes

Ingredients
  

Zucchini marinade and topping
  • 4 medium zucchini Halved lengthwise or sliced into 1/3-inch planks.
  • 4 tbsp olive oil
  • 5 garlic cloves Minced.
  • 1 large lemon Use zest and juice.
  • 2 tbsp fresh lemon juice Juice only.
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 fresh parsley For garnish.
  • 1 flaky sea salt For finishing; pinch.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix lemon garlic oil
  1. In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until evenly combined. The mixture should look glossy and fragrant with visible garlic and zest.
Brush and rest zucchini
  1. Brush the zucchini planks thoroughly with the lemon garlic oil and arrange them in a single layer. Let them sit 5 minutes so the surface glistens and the flavors cling to the zucchini.
Preheat and grill
  1. Preheat the grill to medium-high and oil the grates to prevent sticking. Look for heat that lets you get immediate browning when the zucchini touches the bars.
Cook until charred and tender
  1. Grill the zucchini 3–4 minutes per side, flipping once, until char marks form and the zucchini is tender. The surface should show clear grill lines and a lightly blistered, shiny finish.
Finish and garnish
  1. Remove from the grill and drizzle immediately with any remaining lemon garlic oil. Garnish with fresh parsley and finish with a pinch of flaky sea salt.

Notes

Pro tip: Keep the zucchini in a single layer while resting so the oil coats evenly—thicker planks may need 1–2 extra minutes per side. Refrigerate leftovers in an airtight container for up to 3 days; reheat briefly on a hot grill pan or skillet for best texture. Freezing is not recommended due to wateriness. For a lower-sodium option, use less salt and finish with a lighter pinch of flaky sea salt.