Save to Pinterest Last July, I carried a basket of zucchini from my neighbor's garden and realized I'd been grilling them wrong for years. She showed me how thin slices and fresh herbs could turn summer squash into something people actually asked for seconds of. The garlic hit the hot grill and filled the whole backyard with that unmistakable smell. I've made this at least a dozen times since, and it's never once felt like effort.
I brought this to a potluck once without much expectation. By the end of the night, two people had taken photos of the empty platter and asked me to text them the recipe. One friend admitted she'd always thought zucchini was boring until she tried this version. It's become my go-to whenever someone says they need a vegetable dish that isn't a salad.
Ingredients
- Zucchini: Medium-sized ones are ideal because they're tender and not too seedy, and slicing them lengthwise gives you more surface area for those beautiful char marks.
- Olive oil: This isn't the time for the fancy bottle, a good everyday olive oil works perfectly and helps the herbs stick to every piece.
- Garlic cloves: Fresh minced garlic brings a sharpness that mellows beautifully on the grill, avoid pre-minced if you can.
- Fresh parsley: It adds brightness without overpowering the other flavors, and I've learned to chop it finely so it clings to the zucchini.
- Fresh basil: The sweet, peppery notes make this feel unmistakably Mediterranean, and tearing it by hand works just as well as chopping.
- Fresh thyme leaves: A little goes a long way, and if you only have dried, use half the amount or it'll taste too woodsy.
- Salt and black pepper: Simple seasoning that lets the vegetables and herbs speak for themselves.
- Lemon juice: Just half a lemon is enough to wake everything up without making it taste citrusy.
Instructions
- Make the marinade:
- Whisk together the olive oil, garlic, parsley, basil, thyme, salt, pepper, and lemon juice in a large bowl until everything smells fragrant and looks evenly mixed. The garlic should be distributed throughout, not clumped in one spot.
- Coat the zucchini:
- Add the zucchini slices and toss gently with your hands or tongs, making sure every piece gets some of the herb mixture. Let them sit for 5 to 10 minutes so the flavors start to soak in.
- Preheat the grill:
- Get your grill or grill pan nice and hot over medium-high heat. You want it hot enough that a drop of water sizzles immediately.
- Grill the zucchini:
- Lay the slices flat on the grill without crowding them, and cook for 3 to 4 minutes per side until you see dark grill marks and the flesh turns tender. Don't flip them too early or they'll stick.
- Serve:
- Transfer the grilled zucchini to a platter and scatter a few extra herb leaves on top if you have them. These taste great warm, but they're just as good after sitting out for a bit.
Save to Pinterest One evening, I made this for my mom who insists she doesn't like zucchini. She ate three slices before I even sat down, then asked if I could make it again the next weekend. Sometimes a recipe doesn't just change your mind about an ingredient, it changes someone else's too.
Variations You Can Try
If you want a little richness, grate some Parmesan over the hot zucchini right when it comes off the grill. A drizzle of balsamic glaze adds a sweet-tart finish that's especially nice if you're serving this alongside grilled chicken or fish. You can also swap the herbs entirely, oregano and mint give it a Greek feel, while rosemary and sage lean more Italian.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. I usually eat them cold straight from the container, but you can also reheat them gently in a skillet over medium heat for a minute or two. They won't be as crisp as fresh off the grill, but the flavor holds up beautifully.
What to Serve It With
This pairs well with grilled meats, roasted fish, or anything Mediterranean. I've also piled it onto toasted sourdough with a smear of ricotta for a simple lunch. It's one of those dishes that fits into almost any meal without feeling like an afterthought.
- Try it alongside grilled lamb chops or chicken thighs.
- Serve it with couscous or quinoa for a light vegetarian plate.
- Add it to a mezze spread with hummus, olives, and pita.
Save to Pinterest This recipe taught me that simple food doesn't need to be complicated to be memorable. Keep the ingredients fresh, don't overthink it, and let the grill do most of the work.
Recipe Questions & Answers
- → What type of zucchini is best for grilling?
Medium-sized zucchini sliced lengthwise into uniform strips work best, ensuring even cooking and tender texture.
- → Can I use other vegetables instead of zucchini?
Yes, yellow squash or eggplant slices can be grilled using the same marinade and method for a similar flavor profile.
- → How long should the zucchini marinate before grilling?
A brief marination of 5 to 10 minutes allows the garlic and herbs to infuse flavor without overpowering the vegetable's natural taste.
- → What grilling techniques ensure perfect tenderness?
Grill the zucchini over medium-high heat for 3 to 4 minutes per side until tender and nicely marked but not charred.
- → Any serving suggestions to enhance the dish?
Consider sprinkling grated Parmesan or drizzling balsamic glaze before serving, or garnish with additional fresh herbs for brightness.
- → Is this suitable for gluten-free or low-carb diets?
Yes, zucchini grilled with herbs and olive oil fits well within gluten-free and low-carb eating plans.