Description

This Grilled Zucchini recipe is a simple and flavorful way to enjoy fresh summer squash. Marinated with olive oil, fresh herbs, garlic, and spices, then grilled to perfection, this dish is perfect as a healthy side or a light vegetarian main. The subtle smokiness from the grill complements the bright herb marinade, and an optional sprinkle of Parmesan cheese adds a savory finish.

Ingredients

Scale

Marinade

⅔ cup olive oil
½ cup chopped fresh herbs (basil, thyme, and/or parsley)
3 cloves garlic, minced
½ teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Zucchini

3 zucchini, sliced into ½-inch strips

Optional Topping

Freshly grated Parmesan cheese

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Instructions

Prepare the Marinade: Whisk together the olive oil, chopped fresh herbs, minced garlic, onion powder, kosher salt, and ground black pepper in a bowl until well combined.
Reserve Marinade: Set aside ⅓ cup of the marinade for serving later, ensuring the remaining marinade is used for soaking the zucchini.
Marinate Zucchini: Place the sliced zucchini into a casserole dish and pour the remaining marinade over it. Toss the zucchini to coat evenly.
Let It Rest: Allow the zucchini to marinate for at least 30 minutes to absorb the herb and garlic flavors fully.
Preheat Grill: Heat your grill to medium heat, approximately 350-375°F, ensuring the grates are clean and lightly oiled.
Grill Zucchini: Place the marinated zucchini strips on the grill and cook for 3-4 minutes on each side, until they have nice grill marks and are tender but not mushy.
Serve: Drizzle the reserved marinade over the grilled zucchini and finish with a sprinkle of freshly grated Parmesan cheese if desired. Serve warm as a side dish or light entree.

Notes

Use fresh herbs for the best flavor; basil, thyme, and parsley can be mixed as per your preference.
Do not overcook the zucchini on the grill to maintain a firm texture and prevent sogginess.
If you don’t have a grill, you can also cook the zucchini on a grill pan or under a broiler.
Parmesan is optional but adds a nice umami touch to the dish.
Leftover grilled zucchini can be refrigerated and used cold in salads or reheated gently.