Ingredients
Equipment
Method
Make the lemon garlic oil
- Mix olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until evenly combined and glossy.
- Brush the zucchini with the lemon garlic oil, then let it sit for 5 minutes so the surface looks lightly coated and seasoned.
Grill and finish
- Preheat the grill to medium-high, then oil the grates so the zucchini won’t stick when it hits the bars.
- Grill the zucchini for 3–4 minutes per side, until char marks form and the flesh turns tender when pierced.
- Remove from the grill and drizzle immediately with any remaining lemon garlic oil so it glistens over the hot char.
- Garnish with fresh parsley and add a pinch of flaky sea salt so the finished zucchini looks bright and speckled.
Notes
Pro tip: slice the zucchini into even 1/3-inch planks so they cook through at the same rate and develop consistent char. Refrigerate leftovers in an airtight container up to 3 days; reheat quickly (or eat cold) to keep some bite. Freezing isn’t recommended because zucchini texture gets watery after thawing. If you want a lighter option, reduce olive oil to 3 tbsp while still brushing generously.