Garlic Herb Grilled Zucchini

# What You Need:

01 - 4 medium zucchini, sliced lengthwise into 1/2-inch-thick strips

02 - 2 tablespoons olive oil

03 - 2 garlic cloves, minced

04 - 1 tablespoon fresh parsley, finely chopped

05 - 1 tablespoon fresh basil, finely chopped

06 - 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

09 - Juice of 1/2 lemon

01 - In a large bowl, whisk together olive oil, minced garlic, parsley, basil, thyme, salt, pepper, and lemon juice.

02 - Add the zucchini slices to the bowl and toss to coat evenly. Let marinate for 5 to 10 minutes.

03 - Preheat a grill or grill pan over medium-high heat.

04 - Grill the zucchini slices for 3 to 4 minutes per side, until tender and grill marks appear.

05 - Transfer zucchini to a serving platter and garnish with additional herbs if desired. Serve warm or at room temperature.

01 -

It takes less time than boiling pasta and tastes like you spent an hour in the kitchen.
The marinade does all the work, so you can prep it while the grill heats up.
Its light enough to serve alongside anything but flavorful enough to stand on its own.
You only need one bowl and a pair of tongs, so cleanup is almost nonexistent.

02 -

Dont skip the marinating time. Even 5 minutes makes a difference in how the garlic and herbs penetrate the zucchini.
If your grill is too hot, the outside will char before the inside softens. Medium-high is the sweet spot.
Pat the zucchini dry before slicing if theyre wet from washing, or the marinade wont stick properly.

03 -

Use a grill basket if your zucchini slices are thin or if you're worried about them falling through the grates.
Let the grill marks develop before flipping. If the zucchini sticks, it's not ready to turn yet.
Double the marinade and save half for drizzling over the finished dish. It adds an extra punch of flavor.