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Lemon Garlic Grilled Zucchini

Lemon garlic grilled zucchini with charred edges and a bright lemon-garlic finish. The zucchini grills tender while a glossy garlic oil with lemon zest clings to every plank for a bold, citrusy side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise or sliced into 1/3-inch planks.
lemon garlic oil
  • 4 tbsp olive oil
  • 5 cloves garlic Minced.
  • 1 lemon zest Zest of 1 large lemon.
  • 2 tbsp fresh lemon juice
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt To taste.
  • 0.125 tsp black pepper To taste.
finish
  • 0.25 fresh parsley For garnish.
  • 0.25 tsp flaky sea salt For finishing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the lemon garlic oil
  1. Mix the olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until evenly combined.
  2. Brush the zucchini with the lemon garlic oil, then let it sit for 5 minutes to marinate and coat the surface.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates so the zucchini releases cleanly.
  2. Grill the zucchini for 3–4 minutes per side, until char marks form and the zucchini is tender.
  3. Remove the zucchini from the grill and drizzle immediately with any remaining lemon garlic oil for a glossy finish.
  4. Garnish with fresh parsley and a pinch of flaky sea salt while the zucchini is hot.

Notes

For best flavor and char, pat zucchini dry after slicing so the oil doesn’t slide off, then oil the grill right before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly on a hot grill or in a skillet for 2–3 minutes. Freezing isn’t recommended since zucchini softens after thawing. If you want a dairy-free swap, keep the recipe as-is (it’s naturally dairy-free).