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Best Grilled Zucchini

Best grilled zucchini with deepest defined char marks, crosshatch rotation, and a garlic-herb glaze that shines on every plank. Medium-high grill timing keeps zucchini tender while still getting crisp edges and dark grill lines.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Halved lengthwise into planks.
Marinade
  • 4 tbsp olive oil For brushing and glazing.
  • 3 garlic Minced.
  • 1 tbsp lemon juice Fresh.
  • 1 tsp dried Italian herbs or fresh thyme Use either; adjust if thyme is fresh.
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt To taste; use flaky for finishing.
  • 0.25 tsp black pepper To taste.
  • 1 fresh parsley Chopped for finishing.
  • 1 lemon zest Zest for finishing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the marinade and marinate
  1. Mix olive oil, minced garlic, lemon juice, dried Italian herbs (or fresh thyme), smoked paprika, salt, and black pepper until combined.
  2. Brush the zucchini cut-side generously with the marinade, then let sit 15 minutes at room temperature to soak in flavor.
Grill
  1. Preheat the grill to medium-high, then clean and oil the grates thoroughly so zucchini releases cleanly.
  2. Place zucchini cut-side down and cook 4 minutes without moving to form deep char marks.
  3. Rotate each piece 45° and cook 1 minute more to create crosshatch grill marks while the cut-side stays caramelizing.
  4. Flip zucchini skin-side down and cook 3–4 minutes more until tender through.
  5. Brush zucchini with the remaining marinade immediately off the grill so it glistens.
  6. Finish with fresh parsley, lemon zest, and flaky salt for bright, defined flavor.

Notes

Pro tip: don’t move the zucchini during the first 4 minutes—this is what locks in the deepest, most defined char marks. Refrigerate leftovers in an airtight container up to 3 days; reheat briefly on a hot grill or in a skillet for best texture. Freezing isn’t recommended since zucchini softens. Dietary swap: for a dairy-free/grain-free variation, keep it as-is; for lower-sodium, use less salt and rely on lemon zest for punch.