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Grilled Garlic Herb Zucchini

Garlic herb grilled zucchini with a fragrant herb crust caramelized on the grill surface. Herb-marinated zucchini planks turn glistening and deeply aromatic in about 20 minutes of marinating plus quick grilling.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini Slice into 1/3-inch planks or halve lengthwise.
Garlic Herb Marinade
  • 4 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
To serve
  • 1 fresh herbs Extra, for garnish.
  • 1 parmesan Grated, for serving.

Equipment

  • 1 sheet pan

Method
 

Make the garlic herb marinade
  1. Mix olive oil, minced garlic, chopped parsley, chopped basil, thyme leaves, dried oregano, and lemon juice in a bowl until evenly combined.
  2. Season the marinade with salt and black pepper to taste, mixing again to dissolve the seasonings.
Marinate the zucchini
  1. Brush the zucchini generously with the garlic herb marinade, making sure the surfaces are well coated.
  2. Let the zucchini sit for 20 minutes to marinate, covered if possible, until fragrant and glossy.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Grill the zucchini for 3–4 minutes per side, turning once, until the herb crust caramelizes and grill marks form.
  3. Brush the zucchini with the remaining marinade immediately off the grill so it coats while hot.
  4. Top with fresh herbs and grated parmesan and serve immediately.

Notes

For best caramelized edges, don’t overcook—pull the zucchini when it’s tender-crisp and the herb crust has browned. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a hot grill pan or skillet until warmed through (avoid microwaving to keep texture). Freezing is not recommended since zucchini can turn watery. If you need a dairy-free option, skip the parmesan and finish with extra lemon juice and herbs for brightness.