Grilled Zucchini

This grilled zucchini is bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy side dish that's quick to make and always gets rave reviews!

Course Side

Cuisine American

Prep Time 10

Cook Time 10

Marinating Time 20

Total Time 20

Servings

Calories 76kcal

Author Sara Welch

Ingredients

1 pound small zucchini ends trimmed off, then cut into quarters lengthwise
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
1 teaspoon minced garlic
2 tablespoons fresh parsley leaves chopped
lemon wedges for serving optional

Instructions

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
Add the zucchini to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
Preheat a grill or grill pan to medium high heat.
Add the zucchini to the grill in a single layer. Cook for 3-4 minutes per side or until tender and browned. Season with additional salt and pepper if desired.
Remove zucchini from the grill and place on a serving plate. Sprinkle with parsley and serve with lemon wedges if desired.

Notes

I like to use small zucchini that I've cut into quarters. Cooking with larger pieces of zucchini helps to prevent it from getting mushy on the grill.
I use dried Italian seasoning in my marinade, which is widely available in the spice aisle of most grocery stores. If you don't have Italian seasoning, you can use equal parts of dried parsley, oregano and basil.
This recipe will work on an outdoor grill or on an indoor grill pan.
Set the zucchini across the grate to get nice grill marks. Remember to flip the zucchini so that each side has grill marks.

Nutrition