Go Back

Best Grilled Zucchini

Best grilled zucchini with deep crosshatch char marks and a garlicky herb glaze. The planks are marinated briefly at room temperature, then cooked cut-side down for defined grill stripes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini Halved lengthwise into planks.
marinade
  • 4 tbsp olive oil
  • 3 garlic Minced.
  • 1 tbsp lemon juice Fresh.
  • 1 tsp Italian herbs Dried Italian herbs or fresh thyme.
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt To taste; use flaky salt for finishing if available.
  • 0.25 tsp black pepper To taste.
  • 0.25 cup fresh parsley For finishing, chopped.
  • 1 tbsp lemon zest For finishing.

Equipment

  • 1 cast iron skillet

Method
 

Make and marinate
  1. Mix olive oil, minced garlic, lemon juice, dried Italian herbs or thyme, smoked paprika, salt, and black pepper together until evenly combined.
  2. Brush the zucchini cut-side generously with the marinade, then let it sit 15 minutes at room temperature.
Grill
  1. Preheat the grill to medium-high and clean and oil the grates thoroughly so the zucchini gets crisp, defined char.
  2. Place the zucchini cut-side down and cook without moving for 4 minutes, watching for dark grill marks that look deeply set.
  3. Rotate the zucchini 45° and cook 1 more minute until crosshatch grill marks form and the surface looks glossy from the oil.
  4. Flip the zucchini skin-side down and cook 3–4 more minutes until tender through, with browned edges but still firm planks.
  5. Brush with the remaining marinade immediately off the grill, so it glazes while the zucchini is hot.
  6. Finish with fresh parsley, lemon zest, and flaky salt for bright aroma and a sharper char edge.

Notes

Pro tip: avoid moving the zucchini during the first 4 minutes—leaving it undisturbed helps the char marks lock in. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on a hot grill or skillet. Freezing isn’t recommended for best texture. Dietary swap: for a lower-sodium option, use half the salt and rely on extra lemon zest for lift.