Save There's something about summer that makes me crave vegetables I'd normally overlook, and zucchini became one of them the first time I grilled it properly. I was at a friend's backyard gathering, watching smoke curl up from the grill, when she handed me a plate of these golden-striped slices glistening with garlic and herbs. One bite and I realized I'd been cooking zucchini all wrong—this wasn't bland or watery, it was tender, slightly smoky, and tasted like the garden had just handed over its best secret.
I make this every time someone brings zucchini to a potluck or my garden explodes with them mid-July. One afternoon, my neighbor stopped by as I was grilling a batch and asked what smelled so good—turns out she'd been throwing her zucchini in the trash because she thought she hated it. We grilled together that evening, and now it's her go-to side dish too.
Ingredients
- 4 medium zucchini, sliced lengthwise into 1/2-inch-thick strips: Medium ones cook evenly without getting mushy, and lengthwise cuts give you those gorgeous grill marks.
- 2 tablespoons olive oil: Use something you actually enjoy the taste of—this isn't the recipe for your cheapest bottle.
- 2 garlic cloves, minced: Fresh garlic browns beautifully on the grill and smells incredible.
- 1 tablespoon fresh parsley, finely chopped: Keeps things bright without overshadowing the other flavors.
- 1 tablespoon fresh basil, finely chopped: This is where the Mediterranean magic happens.
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried): Fresh is always better, but dried thyme won't ruin anything.
- 1/2 teaspoon salt: Don't skip this—it brings out the zucchini's natural flavor.
- 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference.
- Juice of 1/2 lemon: The acid cuts through the richness and keeps everything tasting alive.
Instructions
- Make the marinade:
- Whisk together the olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice in a large bowl. Take a second to smell it—that's your preview of what's coming.
- Coat the zucchini:
- Add the zucchini slices and toss gently so every piece gets coated. Let it sit for 5–10 minutes while your grill heats up—the zucchini softens slightly and soaks up the flavors.
- Get the grill ready:
- Heat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. This is when you'll get those crispy, caramelized edges.
- Grill the zucchini:
- Place the slices on the grill and let them sit for 3–4 minutes without moving them—that's how you get the grill marks. Flip once and cook another 3–4 minutes on the other side until they're tender and golden.
- Finish and serve:
- Transfer to a platter and taste one while it's still warm. If you want extra flavor, add more fresh herbs or a splash of balsamic glaze right before serving.
Save This dish became a staple at my summer table the year I realized vegetables could be just as exciting as meat on the grill. Now I find myself looking forward to zucchini season instead of dreading another mild side dish.
Swapping Herbs and Vegetables
If your garden is growing something different or you're out of basil, don't panic. Oregano brings a Mediterranean earthiness that works beautifully, and mint adds a surprising freshness if you're feeling adventurous. Yellow squash grills exactly the same way and tastes almost identical. Eggplant is your friend here too—it takes on the marinade even better than zucchini and gets creamy in the middle.
Grilling Like You Mean It
The grill is what transforms ordinary zucchini into something worth talking about. A grill pan on the stovetop works fine if you don't have a real grill, but the heat has to be genuinely hot—medium-high is your sweet spot. You're aiming for those dark char marks that taste slightly smoky and sweet. If your grill isn't hot enough, the zucchini steams instead of grills, and you lose the whole point of this recipe.
Beyond the Basic Recipe
Once you nail the technique, this becomes a jumping-off point for whatever your kitchen needs. A sprinkle of grated Parmesan before serving feels fancy and takes thirty seconds. A drizzle of aged balsamic vinegar adds sweetness and depth. Some people finish with red pepper flakes for heat, or a tiny splash of garlic-infused olive oil if you want to show off.
- Serve it warm or make it ahead and eat it cold—it keeps beautifully in the refrigerator for three days.
- Leftovers work great stuffed into sandwiches or chopped up for a grain bowl.
- This pairs with almost anything, so don't overthink what to serve it alongside.
Save This recipe proved to me that the simplest dishes, when treated with a little care, become the ones people remember. Make it once and you'll understand why.
Questions & Answers
- → What is the best way to slice zucchini for grilling?
Slicing zucchini lengthwise into ½-inch thick strips ensures even cooking and sturdy pieces that can hold up on the grill.
- → Can other herbs be used in place of those listed?
Yes, oregano, mint, or rosemary can be substituted depending on taste preferences or availability.
- → How do you prevent zucchini from sticking to the grill?
Make sure to preheat the grill and lightly oil both the zucchini and grill grates to reduce sticking.
- → Is it better to grill zucchini with the skin on or off?
Keeping the skin on helps hold the shape and adds texture while grilling, along with additional nutrients.
- → Can this be prepared in advance?
Marinating the zucchini strips for 5-10 minutes beforehand enhances flavor, but it’s best to grill them fresh for optimal texture.