Garlic Herb Grilled Zucchini

# Components:

01 - 4 medium zucchini, sliced lengthwise into 1/2-inch-thick strips

02 - 2 tablespoons olive oil

03 - 2 garlic cloves, minced

04 - 1 tablespoon fresh parsley, finely chopped

05 - 1 tablespoon fresh basil, finely chopped

06 - 1 teaspoon fresh thyme leaves, chopped

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

09 - Juice of 1/2 lemon

01 - In a large bowl, whisk together olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice.

02 - Add the zucchini slices to the marinade and toss to coat evenly. Let rest for 5 to 10 minutes to absorb flavors.

03 - Heat a grill or grill pan over medium-high heat until hot.

04 - Place zucchini strips on the grill and cook for 3 to 4 minutes per side, until tender and grill marks develop.

05 - Transfer zucchini to a serving dish, garnish with additional herbs if desired, and serve warm or at room temperature.

01 -

It turns ordinary zucchini into something smoky and restaurant-worthy in under twenty minutes.
The marinade is so simple you can make it with your eyes closed, and it works on nearly any vegetable you have on hand.
It tastes just as good at room temperature, so you can make it ahead and bring it to a potluck without worrying.

02 -

Don't skip the marinating step, even if you're in a hurry. Those few minutes make the difference between bland and deeply flavorful zucchini.
Make sure your grill is hot before you add the zucchini, or they'll steam instead of char and you'll lose that smoky, caramelized flavor.

03 -

Add a sprinkle of grated Parmesan or crumbled feta right after grilling for a salty, creamy finish that takes it to the next level.
A drizzle of balsamic glaze or a squeeze of extra lemon juice just before serving adds a bright, tangy pop that makes the dish feel fancy with zero effort.