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Grilled Lemon Zucchini

Grilled lemon zucchini is a bright, citrus-forward summer side made with quick grill time for tender planks and real char marks. Tossed with lemon, garlic, and dried herbs, then finished with reserved lemon mixture, parsley, extra zest, and flaky salt.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini sliced into 1/3-inch planks or halved lengthwise
  • 3 tbsp olive oil for brushing and coating the zucchini
  • 2 lemon lemons zest for the marinade and extra zest for finishing
  • 3 tbsp lemon juice fresh lemon juice for the marinade
  • 3 cloves garlic minced for the lemon garlic mixture
  • 1 tsp dried thyme or oregano choose thyme or oregano
  • 1 salt to taste, plus a pinch of flaky salt for finishing
  • 1 black pepper to taste
  • 1 fresh parsley chopped, for garnish
  • 1 flaky salt for finishing

Equipment

  • 1 grill

Method
 

Make the lemon garlic coating
  1. Mix olive oil, lemon zest, lemon juice, garlic, dried thyme or oregano, salt, and black pepper in a bowl until smooth and fragrant.
  2. Brush zucchini with most of the lemon mixture, leaving a small portion reserved for after grilling.
Grill and finish
  1. Preheat the grill to medium-high and lightly oil the grates to prevent sticking.
  2. Grill zucchini 3–4 minutes per side, until char marks form and the zucchini is tender.
  3. Remove zucchini from the grill and immediately brush with the reserved lemon mixture so it soaks in while warm.
  4. Garnish with fresh parsley, extra lemon zest, and a pinch of flaky salt; serve right away for the brightest citrus flavor.

Notes

Pro tip: Reserve the lemon mixture until the zucchini comes off the grill—brushing immediately keeps it bold and prevents burning. Store leftovers in an airtight container in the fridge up to 3 days; rewarm briefly in a hot pan or on the grill just to take the chill off. Freezing isn’t recommended because the zucchini texture softens. For a dairy-free option, this recipe is already naturally dairy-free—just use flaky salt for the finishing crunch.