Save One August evening, I pulled four zucchini from the garden and realized I had no plan for dinner. The grill was still warm from lunch, and I had a bunch of herbs wilting on the counter. I tossed everything together with garlic and olive oil, threw the zucchini on the grates, and within minutes the smell alone had my neighbors leaning over the fence. That improvised side dish became the recipe I make every single week all summer long.
I started making this for weeknight dinners, then it showed up at every barbecue I hosted. People would ask for the recipe, and I'd laugh because there barely was one. It was just zucchini, herbs, and heat. But that simplicity is exactly why it works. No fuss, no fancy techniques, just good ingredients treated right.
Ingredients
- Zucchini: Look for firm, medium-sized ones without soft spots. Smaller zucchini tend to be sweeter, but medium ones slice into perfect grill-ready strips.
- Olive oil: This is your base, so use something you'd happily dip bread into. It carries the garlic and herbs into every bite.
- Garlic cloves: Fresh garlic makes all the difference here. Minced fine, it clings to the zucchini and mellows beautifully on the grill.
- Fresh parsley: Bright and grassy, parsley keeps the dish from feeling too heavy. Chop it just before tossing for maximum flavor.
- Fresh basil: Sweet and aromatic, basil adds that unmistakable summer garden flavor. Tear it or chop it, either works.
- Fresh thyme: A little thyme goes a long way. Strip the leaves from the stems and let them mingle with the other herbs.
- Salt and black pepper: Season generously. Zucchini needs a confident hand with salt to bring out its natural sweetness.
- Lemon juice: Just half a lemon brightens everything and cuts through the richness of the oil. Squeeze it fresh.
Instructions
- Make the marinade:
- Whisk together the olive oil, garlic, parsley, basil, thyme, salt, pepper, and lemon juice in a large bowl. The smell alone will make you hungry.
- Coat the zucchini:
- Add the sliced zucchini and toss until every piece is slicked with herbs and oil. Let it sit for 5 to 10 minutes so the flavors soak in.
- Preheat the grill:
- Get your grill or grill pan nice and hot over medium-high heat. You want to hear that sizzle when the zucchini hits the grates.
- Grill the zucchini:
- Lay the strips on the grill and let them cook undisturbed for 3 to 4 minutes per side. You're looking for tender flesh and dark, smoky grill marks.
- Serve:
- Transfer to a platter, scatter on a few extra herbs if you have them, and serve warm or at room temperature. Both ways are delicious.
Save The first time I served this at a family cookout, my uncle ate five pieces and asked if I'd opened a restaurant without telling anyone. I hadn't done anything special, just paid attention to the heat and let the zucchini char in all the right places. That's when I realized good food doesn't need to be complicated. It just needs to be made with care.
Choosing Your Zucchini
Size matters more than you think. Giant zucchini might look impressive, but they're often watery and full of seeds. Stick with medium ones, about 6 to 8 inches long. They grill evenly and have a firmer texture that holds up to the heat without turning mushy.
Herb Swaps and Variations
If you don't have all three herbs, don't worry. I've made this with just parsley and garlic and it was still fantastic. Oregano, mint, or even cilantro work beautifully depending on what you're serving it with. The key is using fresh herbs, not dried, except for thyme which works either way.
Serving and Storing
This zucchini is incredible straight off the grill, but it's just as good at room temperature, which makes it perfect for picnics or meal prep. I've packed it in lunchboxes, served it on grain bowls, and even tucked it into sandwiches the next day. It keeps in the fridge for up to three days, though it rarely lasts that long.
- Try sprinkling grated Parmesan or crumbled feta on top right before serving.
- A drizzle of balsamic glaze adds a sweet, tangy finish that feels fancy with zero effort.
- Leftovers are great chopped up and tossed into pasta or scrambled eggs.
Save This recipe taught me that the best dishes are the ones you don't overthink. Just good zucchini, a hot grill, and a handful of herbs you probably already have.
Recipe FAQs
- → What is the best way to slice zucchini for grilling?
Slice zucchini lengthwise into 1/2-inch thick strips to ensure even cooking and easy grilling.
- → How long should zucchini marinate before grilling?
Allow zucchini to marinate in the herb and garlic mixture for 5 to 10 minutes to absorb flavors without becoming soggy.
- → Can this dish be prepared on a grill pan instead of an outdoor grill?
Yes, a grill pan over medium-high heat works perfectly, providing similar grill marks and flavor.
- → What herbs enhance the grilled zucchini's flavor?
Fresh parsley, basil, and thyme deliver bright, aromatic notes that complement the zucchini and garlic.
- → Are there recommended variations to the herbs used?
Oregano or mint can be swapped in to vary the flavor profile based on preference or availability.
- → Can additional toppings improve the dish?
A sprinkle of grated Parmesan or a drizzle of balsamic glaze adds richness and depth to the grilled zucchini.