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Best Grilled Zucchini

Best grilled zucchini with deep crosshatch char marks and a garlic herb glaze that clings to tender planks. Learn how to grill zucchini with the exact timing and “don’t move” technique for defined grill marks.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini Halved lengthwise.
Marinade
  • 4 tbsp olive oil For brushing and glazing.
  • 3 cloves garlic Minced.
  • 1 tbsp lemon juice Fresh.
  • 1 tsp dried Italian herbs or thyme Use dried Italian herbs or fresh thyme.
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Finishing
  • 0.25 cup fresh parsley Chopped.
  • 1 tsp lemon zest For finishing.
  • 0.25 tsp flaky salt Optional, for extra crunch.

Equipment

  • 1 grill

Method
 

Make the garlic herb marinade
  1. Mix olive oil, minced garlic, fresh lemon juice, dried Italian herbs (or fresh thyme), smoked paprika, salt, and black pepper until combined.
Marinate zucchini
  1. Brush the zucchini cut-side generously with the marinade, then let it sit for 15 minutes at room temperature.
Grill for deep char marks
  1. Preheat the grill to medium-high, then clean and oil the grates thoroughly.
  2. Place zucchini cut-side down and cook without moving for 4 minutes to set deep grill marks.
  3. Rotate the zucchini 45° and cook for 1 more minute to create crosshatch grill marks.
  4. Flip zucchini skin-side down and cook for 3–4 more minutes until tender through.
  5. Brush with the remaining marinade immediately off the grill so it turns glossy and clings to the charred surfaces.
Finish and serve
  1. Finish with fresh parsley, lemon zest, and a sprinkle of flaky salt.

Notes

Pro tip: keep the zucchini cut-side down and don’t move it during the first 4 minutes—this is what locks in the deepest, most defined char marks. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat briefly on a hot grill or skillet for best texture. Freezing is not recommended. For a dairy-free option, skip any butter-based finishing (this recipe is naturally dairy-free).