Ingredients
- 4 medium zucchini, sliced lengthwise into ¼-inch thick planks
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons chopped fresh parsley or basil
- 1 tablespoon lemon juice (optional, for a fresh finish)
Optional Additions:
- ¼ teaspoon crushed red pepper flakes (for a touch of heat)
- ¼ cup grated Parmesan (if dairy is acceptable)
- 1 tablespoon balsamic glaze for drizzling before serving
Preparation Notes:
- Wash and dry the zucchini thoroughly before slicing.
- To ensure even cooking, try to slice each zucchini plank to roughly the same thickness.
- If preferred, zucchini rounds (cut crosswise) or wedges can also be used, but planks grill more evenly.
Instructions
1. Prepare the marinade:
-
In a large mixing bowl, combine:
-
Olive oil
-
Minced garlic
-
Salt
-
Pepper
-
Dried herbs (oregano or Italian seasoning)
-
-
Stir well to create a flavorful herb oil mixture.
2. Coat the zucchini:
-
Add the sliced zucchini planks to the bowl with the marinade.
-
Toss gently using tongs or clean hands to ensure each piece is evenly coated.
-
Let the zucchini sit for 10–15 minutes while you heat the grill.
3. Preheat the grill:
-
Preheat your gas or charcoal grill to medium-high heat.
-
If using a grill pan or stovetop grill, brush it lightly with oil and preheat on medium-high until hot.
4. Grill the zucchini:
-
Place zucchini planks directly on the grill grates or grill pan.
-
Cook for 3–4 minutes per side, or until grill marks appear and the zucchini is tender but not mushy.
-
Flip using tongs to avoid breaking the slices.
-
Avoid overcooking—the zucchini should retain some firmness.
5. Finish and garnish:
-
Transfer the grilled zucchini to a serving platter.
-
Sprinkle with fresh parsley or basil.
-
Drizzle with lemon juice or balsamic glaze, if using.
-
Optional: Top with a light dusting of Parmesan before serving.
Notes
- Don’t skip the oil: A light coating of olive oil not only adds flavor but also prevents the zucchini from sticking to the grill.
- Use medium heat: High heat may char the zucchini too quickly on the outside while leaving it raw inside. Medium-high is ideal.
- Mind the timing: Thin slices only need 3–4 minutes per side. Watch closely to avoid overcooking.
- Cut evenly: Uniform slices help everything cook at the same rate. Use a mandoline for precision, or a sharp knife with a steady hand.
- Rest before serving: Letting the grilled zucchini sit for a minute or two after cooking allows the flavors to settle.
- Grill basket option: If you’re grilling smaller pieces or rounds, use a grill basket to prevent them from falling through the grates.
- Prep Time: 15 minutes
- Cook Time: 8 minutes