Go Back

Grilled Garlic Herb Zucchini

Grilled garlic herb zucchini planks are marinated in a fragrant garlic-herb oil, then grilled until the herb crust caramelizes and grill marks form. The result is glistening, deeply aromatic summer zucchini with a fresh herb and parmesan finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
marinating 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Zucchini
  • 4 zucchini medium; sliced into 1/3-inch planks or halved lengthwise
  • 4 tbsp olive oil from the garlic herb marinade
  • 4 garlic cloves, minced; from the garlic herb marinade
  • 2 tbsp parsley fresh, finely chopped; from the garlic herb marinade
  • 1 tbsp basil fresh, finely chopped; from the garlic herb marinade
  • 1 tbsp thyme leaves fresh; from the garlic herb marinade
  • 1 tsp dried oregano from the garlic herb marinade
  • 1 tbsp lemon juice from the garlic herb marinade
  • 0.25 salt to taste; from the garlic herb marinade
  • 0.25 black pepper to taste; from the garlic herb marinade
  • 1 extra fresh herbs for serving
  • 1 parmesan grated; for serving

Method
 

Make and marinate
  1. Mix olive oil, minced garlic, chopped parsley, chopped basil, thyme leaves, dried oregano, and lemon juice in a bowl until evenly combined.
  2. Slice zucchini into 1/3-inch planks (or halve lengthwise) and brush generously with the garlic herb marinade.
  3. Let the zucchini sit for 20 minutes at room temperature so the herb crust starts to cling.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Grill zucchini for 3–4 minutes per side until the herb crust caramelizes and grill marks form.
  3. Brush with the remaining marinade immediately off the grill to add shine and fresh aroma.
  4. Top with extra fresh herbs and grated parmesan, then serve immediately.

Notes

Pro tip: Oil the grates right before cooking and avoid overhandling—caramelized herb bits build the crust during the first few minutes per side. Refrigerate leftovers in an airtight container for up to 3 days; reheat briefly on a hot grill or in a skillet. Freezing isn’t recommended due to texture. If you want a dairy-free swap, replace parmesan with finely chopped toasted nuts or a squeeze of extra lemon juice for brightness.