Go Back

Grilled Lemon Zucchini

Grilled lemon zucchini is a bright, citrus-forward side dish made by grilling tender zucchini planks until char-marked, then brushing them with a lemon garlic herb finish. This easy summer method keeps the zucchini juicy while adding a lemon zest aroma and a fresh herb top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Medium zucchini, sliced into 1/3-inch planks or halved lengthwise
Lemon herb oil
  • 3 tbsp olive oil For brushing and coating
  • 2 lemons Zest and juice for the marinade/finishing
  • 3 tbsp lemon juice Fresh lemon juice
  • 3 cloves garlic Minced
  • 1 tsp dried thyme or oregano Choose thyme or oregano
  • 0.5 tsp salt To taste, plus extra for finishing if desired
  • 0.25 tsp black pepper To taste
  • 2 fresh parsley Chopped, for garnish
  • 1 flaky salt For finishing

Equipment

  • 1 cast iron skillet

Method
 

Make the lemon garlic mixture
  1. In a bowl, mix olive oil, lemon zest, lemon juice, minced garlic, dried thyme or oregano, salt, and black pepper until combined.
  2. Set aside enough of the lemon mixture for brushing after grilling.
Grill the zucchini
  1. Preheat the grill to medium-high and lightly oil the grates so the zucchini releases easily.
  2. Brush the zucchini planks with most of the lemon mixture.
  3. Grill the zucchini for 3–4 minutes per side, until char marks form and the zucchini is tender.
  4. Remove the zucchini from the grill and immediately brush with the reserved lemon mixture.
Finish and serve
  1. Garnish with fresh parsley, extra lemon zest, and a pinch of flaky salt right before serving.

Notes

For best browning, pat the zucchini dry before brushing with the lemon oil so it grills instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat briefly on a hot grill pan or skillet for the closest texture. Freezing isn’t recommended because zucchini gets watery after thawing. If you want a dairy-free option, this recipe already is—just keep the finishing salt flaky and skip any buttery add-ins.