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Grilled Zucchini with Lemon Garlic Drizzle

Grilled zucchini with lemon garlic drizzle is a bright summer side dish where charred planks are finished with a warm, garlicky citrus sauce. The lemon garlic drizzle is poured right over the grill marks for instant flavor and glossy coverage.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini Halved lengthwise or sliced into 1/3-inch planks.
  • 2 tbsp olive oil For brushing the zucchini before grilling.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Lemon Garlic Drizzle
  • 4 tbsp olive oil For warming with garlic.
  • 4 garlic Minced.
  • 2 tbsp fresh lemon juice Juiced.
  • 1 tsp lemon zest Zest of 1 lemon.
  • 0.25 tsp red pepper flakes Adjust to taste.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Grill the zucchini
  1. Brush the zucchini with olive oil and season with salt and black pepper to taste.
  2. Preheat the grill to medium-high and oil the grates to prevent sticking.
  3. Grill the zucchini for 3–4 minutes per side, until char marks form and the zucchini is tender, then arrange on a serving platter.
Make the lemon garlic drizzle
  1. Warm 4 tablespoons olive oil in a small pan over medium heat.
  2. Add the garlic and cook for 1 minute until fragrant, then remove from the heat.
  3. Stir in the lemon juice, lemon zest, red pepper flakes, parsley, and season with salt and black pepper to taste.
  4. Pour the warm lemon garlic drizzle generously over the grilled zucchini.
  5. Serve immediately.

Notes

For the most even grilling, keep the zucchini planks close to 1/3-inch thickness. Refrigerate leftovers in an airtight container for up to 2 days, but note the zucchini may soften; reheat briefly on a hot grill pan for best texture. Freezing is not recommended because the drizzle and zucchini lose their bright texture. For a dairy-free and vegetarian-friendly swap, use the same recipe as written (it already fits); for heat control, reduce red pepper flakes to 0.25 tsp or omit.