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Grilled Zucchini with Lemon Garlic Drizzle

Grilled zucchini with lemon garlic drizzle features char-marked zucchini planks finished with a warm garlic-lemon olive oil sauce. The drizzle is poured right before serving for a bright, silky coat with tender, grill-kissed edges.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini Halved lengthwise or sliced into 1/3-inch planks.
  • 2 tbsp olive oil For brushing before grilling.
  • 0.5 tsp salt To taste (use less if salted lemon sauce is preferred).
  • 0.25 tsp black pepper To taste.
lemon garlic drizzle
  • 4 tbsp olive oil Warm the oil for the drizzle.
  • 4 garlic Minced.
  • 2 tbsp fresh lemon juice Stir in off heat after garlic is fragrant.
  • 1 tsp lemon zest Zest the lemon finely.
  • 0.25 tsp red pepper flakes Adjust to taste.
  • 2 tbsp fresh parsley Chopped.
  • 0.5 tsp salt To taste for the drizzle.
  • 0.25 tsp black pepper To taste for the drizzle.

Equipment

  • 1 sheet pan

Method
 

Grill the zucchini
  1. Brush the zucchini with the 2 tablespoons olive oil, then season evenly with salt and black pepper.
  2. Preheat the grill to medium-high and lightly oil the grates so the zucchini releases cleanly.
  3. Grill the zucchini for 3–4 minutes per side, until char marks form and the zucchini is tender, then arrange on a serving platter.
Make and pour the lemon garlic drizzle
  1. Warm 4 tablespoons olive oil in a small pan over medium heat, then add the minced garlic and cook for 1 minute until fragrant.
  2. Remove the pan from the heat and stir in the lemon juice, lemon zest, red pepper flakes, and chopped parsley.
  3. Pour the warm lemon garlic drizzle generously over the grilled zucchini, letting it pool in the grill marks.
  4. Serve immediately.

Notes

For best flavor, drizzle while the sauce is still warm so it clings to the zucchini and stays glossy. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm briefly on the grill or in a hot skillet for 1–2 minutes, then drizzle again if desired. Freezing isn’t recommended because zucchini texture softens after thawing. If you want a dairy-free swap, this recipe is already dairy-free; for lower-sodium, reduce the added salt and rely on pepper and lemon for brightness.