Save The first time I made this, I was standing outside in July with a glass of wine, watching grill marks appear like magic on the zucchini strips. My neighbor leaned over the fence and asked what smelled so incredible—just garlic and herbs hitting hot vegetables, but it stopped conversation. Now whenever summer arrives and zucchini starts multiplying in gardens, this is the recipe that makes everyone actually excited about eating squash.
I served these at a last minute dinner party when friends dropped by unexpectedly and I had nothing prepared. The platter came back empty—someone actually scraped the remaining herbs onto their bread. That is when I knew this unassuming recipe had become a permanent fixture in my summer rotation, no matter how simple it seems.
Ingredients
- 4 medium zucchini, sliced lengthwise: Cutting them into strips instead of rounds gives you more surface area for those beautiful grill marks and makes them easier to flip without falling through the grates
- 2 tablespoons olive oil: This helps the herbs cling to the zucchini and promotes even charring
- 2 garlic cloves, minced: Fresh garlic transforms on the grill, mellowing into something savory rather than sharp
- 1 tablespoon fresh parsley: Parsley adds a bright, grassy note that cuts through the richness of the oil
- 1 tablespoon fresh basil: Basil brings that sweet, peppery flavor that screams summer
- 1 teaspoon fresh thyme leaves: Thyme adds an earthy undertone that prevents the dish from tasting too one-dimensional
- 1/2 teaspoon salt: Just enough to enhance the natural sweetness of the zucchini
- 1/4 teaspoon freshly ground black pepper: Freshly ground makes a difference here—it is more aromatic and complex
- Juice of 1/2 lemon: The acid brightens everything and balances the oil beautifully
Instructions
- Prepare the marinade:
- Whisk together olive oil, garlic, parsley, basil, thyme, salt, pepper, and lemon juice in a large bowl until emulsified.
- Coat the zucchini:
- Add the zucchini strips and toss gently with your hands to coat every surface.
- Let it sit:
- Let the zucchini marinate for 5 to 10 minutes while you heat the grill.
- Heat things up:
- Preheat your grill or grill pan over medium-high heat until you can feel the radiant warmth when you hover your hand above it.
- Grill to perfection:
- Cook the zucchini for 3 to 4 minutes per side, flipping once, until tender and marked with charred lines.
- Finish and serve:
- Transfer to a platter and scatter extra herbs on top if you want it to look as good as it tastes.
Save This recipe became my go-to for potlucks because it travels well and tastes just as good at room temperature. I have watched people hover around the platter, picking at the last pieces even after the main dishes are gone.
Make It Your Own
Swap in yellow squash or eggplant if that is what you have on hand. Both absorb the marinade beautifully and grill up just as well. Sometimes I do a mix of all three for a colorful platter that looks impressive with zero extra effort.
Serving Ideas
These zucchini strips work alongside anything from grilled chicken to fish to a simple pasta. I have also tucked them into sandwiches the next day or chopped them into a grain bowl. The leftovers, if you have any, are surprisingly versatile.
Ways To Elevate It
A drizzle of balsamic glaze right before serving adds a sweet and tangy finish. Grated Parmesan sprinkled on while the zucchini is still warm creates this salty, nutty crust. A dollop of labneh or Greek yogurt on the side turns it into a lighter, fresher meal.
- Try adding a pinch of red pepper flakes to the marinade for subtle heat
- Mint and oregano work beautifully here if you want to vary the herbs
- A final sprinkle of flaky sea salt makes everything pop
Save Simple grilling, fresh herbs, and a little patience—that is all it takes to turn the most abundant summer vegetable into something extraordinary.
Recipe Questions & Answers
- → Can I use other vegetables instead of zucchini?
Yes, yellow squash or eggplant can be grilled using the same marinade and method with delicious results.
- → How long should I marinate the zucchini?
Allow the zucchini slices to marinate for 5 to 10 minutes to absorb the garlic and herbs fully without becoming soggy.
- → What grill temperature is best for cooking zucchini?
Medium-high heat works well to achieve tender zucchini with attractive grill marks within 3 to 4 minutes per side.
- → Can I add cheese or other toppings?
A sprinkle of grated Parmesan or a drizzle of balsamic glaze adds extra flavor and richness just before serving.
- → Are there herb substitutions that work well here?
Oregano and mint are great alternatives that bring different, pleasant herbal notes to the dish.