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Grilled Garlic Herb Zucchini

Grilled garlic herb zucchini with a fragrant herb marinade that clings to 1/3-inch planks and caramelizes on the grill. Expect glistening oil, clear grill marks, and a tender-crisp bite finished with parmesan and fresh herbs.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Slice into 1/3-inch planks or halve lengthwise.
garlic herb marinade
  • 4 tbsp olive oil
  • 4 garlic cloves Minced.
  • 2 tbsp fresh parsley Finely chopped.
  • 1 tbsp fresh basil Finely chopped.
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
to serve
  • 1 fresh herbs Additional for topping.
  • 0.25 cup parmesan Grated.

Equipment

  • 1 grill

Method
 

Make the garlic herb marinade
  1. Mix olive oil, minced garlic, chopped parsley, chopped basil, thyme leaves, dried oregano, and lemon juice in a bowl until combined.
  2. Season with salt and black pepper to taste so the marinade is evenly flavored.
Marinate the zucchini
  1. Brush the zucchini generously with the garlic herb marinade and arrange in a single layer.
  2. Let the zucchini sit 20 minutes so the herbs adhere and the surface starts to look glossy.
Grill
  1. Preheat the grill to medium-high and lightly oil the grates to prevent sticking.
  2. Grill zucchini for 3–4 minutes per side until the herb crust caramelizes and grill marks form.
  3. Brush with the remaining marinade immediately off the grill so it sizzles and adds shine.
  4. Top with fresh herbs and grated parmesan, then serve immediately.

Notes

For the best caramelized herb crust, don’t crowd the grill—work in batches if needed. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan or under the broiler briefly. Freezing isn’t recommended due to texture changes. If you want a lower-sodium version, use less salt since parmesan adds natural salinity at serving.