Save I was standing at the farmers market one July morning when a vendor handed me a zucchini the size of my forearm. I laughed and said I'd never use it all, but she winked and told me to grill it with garlic and herbs. That afternoon, I sliced it into long planks, tossed them in olive oil and whatever herbs I had wilting in the fridge, and threw them on the grill. The smell alone made my neighbor lean over the fence to ask what I was cooking. It became my go-to side dish every summer since.
The first time I made this for a backyard barbecue, I doubled the recipe and still ran out before the burgers were done. People kept coming back with their forks, sneaking one more piece off the platter. One friend even admitted she didn't like zucchini, but she'd eaten four slices without realizing what it was. That's when I knew this recipe had real power.
Ingredients
- 4 medium zucchini, sliced lengthwise into 1/2 inch thick strips: Look for firm, smooth-skinned zucchini without soft spots. If they're too large, they can be watery and bitter, so stick to medium-sized ones for the best texture.
- 2 tablespoons olive oil: This is what carries the garlic and herbs into every bite. I always use extra virgin because the flavor really shines through when grilled.
- 2 garlic cloves, minced: Fresh garlic is key here. I've tried garlic powder in a pinch, and it just doesn't give you that sharp, aromatic punch.
- 1 tablespoon fresh parsley, finely chopped: Parsley adds a bright, clean finish. Don't skip it, even if it seems like a garnish. It balances the richness of the oil.
- 1 tablespoon fresh basil, finely chopped: Basil brings a sweet, peppery note that makes the whole dish feel summery and Mediterranean.
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried): Thyme adds an earthy depth. Fresh is better, but dried works if you rub it between your fingers first to wake up the oils.
- 1/2 teaspoon salt: Just enough to pull out the natural sweetness of the zucchini without overpowering it.
- 1/4 teaspoon freshly ground black pepper: A little heat and spice to round everything out.
- Juice of 1/2 lemon: The acidity brightens the whole dish and cuts through the richness of the oil. I always add a little extra squeeze at the end too.
Instructions
- Mix the marinade:
- In a large bowl, whisk together the olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice until everything is well combined. The smell of fresh herbs and garlic will hit you right away, and that's how you know it's going to be good.
- Coat the zucchini:
- Add the zucchini slices to the bowl and toss them gently with your hands or tongs until every piece is glistening with marinade. Let them sit for five to ten minutes so the flavors can soak in.
- Preheat the grill:
- Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles on contact. You want those beautiful char marks, not steamed vegetables.
- Grill the zucchini:
- Lay the zucchini slices flat on the grill and cook for three to four minutes per side, until they're tender and you see dark grill lines. Don't move them around too much or they won't get those crispy edges.
- Serve:
- Transfer the grilled zucchini to a serving platter and sprinkle with extra fresh herbs if you have them. Serve warm or at room temperature, and watch them disappear.
Save I remember grilling these on a warm August evening with the windows open and music playing in the kitchen. My partner came in, grabbed a piece straight off the platter, and said it tasted like vacation. That's the thing about simple food done right. It doesn't just feed you, it takes you somewhere.
Serving Suggestions
This zucchini pairs beautifully with grilled chicken, lamb kebabs, or a big bowl of couscous. I've also served it alongside roasted fish and used leftovers in grain bowls the next day. It's one of those sides that makes everything else on the plate taste better.
Ingredient Swaps and Variations
If you don't have all the herbs, don't worry. I've made this with just parsley and garlic, and it was still delicious. You can also swap in oregano, mint, or even cilantro depending on what you're serving it with. Yellow squash and eggplant work just as well if you want to mix things up or use what's in season.
Storage and Make-Ahead Tips
Grilled zucchini keeps well in the fridge for up to three days in an airtight container. I actually think it tastes better the next day after the flavors have had time to meld. You can eat it cold, at room temperature, or warm it up gently in a skillet.
- Make the marinade the night before and store it in the fridge so it's ready to go when you are.
- Grill extra and toss leftovers into pasta, salads, or sandwiches throughout the week.
- If you're meal prepping, slice and marinate the zucchini in advance, then grill it fresh when you're ready to eat.
Save This recipe has saved me more times than I can count, from last-minute dinners to backyard gatherings where I needed something fast and crowd-pleasing. I hope it becomes one of those dishes you reach for again and again, the kind that feels effortless but always impresses.
Recipe FAQ Section
- → What type of zucchini works best for grilling?
Medium zucchini sliced lengthwise into half-inch strips grill evenly and hold their shape well.
- → Can I use other herbs instead of parsley and basil?
Yes, oregano, mint, or thyme can be swapped in to customize the herbal profile.
- → How long should I marinate the zucchini?
Allow zucchini slices to marinate 5 to 10 minutes for flavors to infuse without wilting.
- → What grilling method is recommended?
Use a preheated grill or grill pan over medium-high heat, grilling 3-4 minutes per side until tender.
- → Are there any suggested garnishes for extra flavor?
Sprinkle grated Parmesan or drizzle balsamic glaze before serving for enhanced taste.
- → Can other vegetables be used similarly?
Yellow squash or eggplant slices can be prepared with the same marinade and grilling method.