Go Back

Grilled Zucchini with Lemon Garlic Drizzle

Grilled zucchini with lemon garlic drizzle is a bright summer side dish where char-marked zucchini planks are finished with a warm, pourable lemon-garlic sauce. The quick grill time keeps the centers tender while the sauce clings with a glossy sheen.
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: 160
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini Halved lengthwise or sliced into 1/3-inch planks.
  • 2 tbsp olive oil For brushing and grilling.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Lemon Garlic Drizzle
  • 4 tbsp olive oil Warm the sauce base.
  • 4 garlic Minced.
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest Fresh zest.
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh parsley Chopped.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and grill zucchini
  1. Brush the zucchini planks with olive oil and season with salt and black pepper to taste.
  2. Preheat the grill to medium-high and oil the grates.
  3. Grill the zucchini for 3–4 minutes per side until char marks form and the zucchini is tender, then arrange on a serving platter.
Make and pour the lemon garlic drizzle
  1. Warm 4 tablespoons olive oil in a small pan over medium heat.
  2. Add the minced garlic and cook for 1 minute until fragrant, then remove from heat.
  3. Stir in the lemon juice, lemon zest, red pepper flakes, and chopped parsley.
  4. Pour the warm lemon garlic drizzle generously over the grilled zucchini and serve immediately.

Notes

Pro tip: keep the drizzle warm right before pouring so it stays pourable and soaks into the grill marks. Refrigerate leftovers in an airtight container up to 3 days; rewarm zucchini gently (don’t overcook). Freezing is not recommended. If you want a lighter option, use 2 tablespoons olive oil total for the drizzle (reduce to 2 tbsp) while keeping the garlic and lemon amounts the same.