Pin It One evening last June, I stood barefoot in the grass with tongs in hand, watching zucchini char over the grill. I'd grabbed too many from the farmers market that morning, and this simple marinade saved me from another mediocre sauté. The garlic hit the heat and turned sweet, the herbs crisped at the edges, and suddenly I understood why people rave about grilled vegetables. It's been my summer standby ever since.
I made this for a backyard dinner once when I forgot to plan a side dish. My friend's kids, who normally avoid anything green, kept reaching for more slices off the platter. Their mom asked for the recipe twice before she left. That's when I realized this wasn't just filler, it was the kind of simple food that quietly wins people over.
Ingredients
- Zucchini: Look for medium ones that feel firm and heavy, the giant ones turn spongy and bitter on the grill.
- Olive oil: Use something you'd dip bread in, it carries all the flavor and keeps the zucchini from sticking.
- Garlic: Fresh cloves are everything here, the jarred stuff just doesn't bloom the same way over heat.
- Fresh parsley: The flat-leaf kind has more punch, and it doesn't wilt into nothing like curly parsley does.
- Fresh basil: Tear it at the last second so it stays bright, basil bruises fast and turns bitter if you chop it too early.
- Fresh thyme: Strip the leaves off the woody stems, dried thyme works in a pinch but cut the amount in half.
- Salt and black pepper: Don't be shy, zucchini needs more seasoning than you think or it'll taste like wet cardboard.
- Lemon juice: A squeeze of acidity wakes everything up, it cuts through the oil and makes the herbs sing.
Instructions
- Mix the marinade:
- Whisk the olive oil, garlic, parsley, basil, thyme, salt, pepper, and lemon juice in a large bowl until the garlic is evenly distributed. The smell alone will make you hungry.
- Coat the zucchini:
- Toss the zucchini slices in the marinade and let them sit for 5 to 10 minutes. They'll start to glisten and soften just a little, which helps them cook evenly.
- Heat the grill:
- Get your grill or grill pan screaming hot over medium-high heat. If it's not hot enough, the zucchini will steam instead of char.
- Grill until marked:
- Lay the slices flat and let them sizzle undisturbed for 3 to 4 minutes. Flip them once you see dark grill lines and the edges start to curl, then cook the other side until tender.
- Serve:
- Pile them on a platter while they're still warm and scatter any leftover herbs on top. They're just as good at room temperature if you're making them ahead.
Pin It There's a moment right after you plate this when the house smells like summer and charred herbs, and someone always wanders into the kitchen asking what you made. I've learned to double the batch because warm grilled zucchini never lasts, and the leftovers are perfect tucked into sandwiches or tossed with pasta the next day.
What to Do with Leftovers
Cold grilled zucchini is a gift. I chop it up and fold it into scrambled eggs, layer it on toast with ricotta, or toss it into grain bowls. It keeps in the fridge for three days and actually tastes better once the marinade has settled in overnight.
Swaps and Variations
Yellow squash and Japanese eggplant grill beautifully with this same marinade. I've also used oregano and mint when my basil plant died mid-season, and it tasted just as bright. If you want it richer, grate Parmesan over the hot zucchini right off the grill, or drizzle balsamic glaze for a sweet-tangy finish.
Serving Suggestions
This plays well with almost anything summery. I serve it next to grilled chicken, fish, or lamb, or pile it onto a mezze platter with hummus and pita. It's also quietly perfect alongside a simple pasta with olive oil and garlic when you want vegetables without any fuss.
- Pair it with grilled lemon halves for an extra burst of citrus.
- Serve it over couscous or quinoa to turn it into a light main.
- Add crumbled feta or goat cheese if you're not keeping it dairy-free.
Pin It This is the kind of recipe that doesn't need a special occasion. Make it on a Tuesday when you need something easy, or bring it to a cookout when you want to contribute something people will actually eat.
Recipe Questions & Answers
- → What is the best way to slice zucchini for grilling?
Slice zucchini lengthwise into approximately 1/2-inch thick strips for even grilling and perfect tenderness.
- → How long should zucchini marinate before grilling?
Allow zucchini slices to marinate for 5 to 10 minutes to absorb the garlic and herb flavors thoroughly.
- → Can I use dried herbs instead of fresh ones?
Dried thyme can be used, but fresh parsley, basil, and thyme provide brighter and more vibrant flavors.
- → What grilling method is recommended for tender zucchini?
Use a preheated grill or grill pan on medium-high heat, grilling each side for 3 to 4 minutes until tender with grill marks.
- → Are there alternatives to zucchini for this preparation?
Yellow squash or eggplant slices can be prepared similarly using the marinade and grilling method.