Lemon Garlic Grilled Zucchini
This lemon-garlic grilled zucchini recipe is an easy, flavourful side dish, perfect for grilling season. When you marinate zucchini, magic happens!
Zucchini is one of my favourite grilled vegetables. There’s something about the smokiness and high heat that really brings this summer veggie to life. The beautifully charred edges and grill marks are my favourite part of grilling zucchini, which you just can’t get from roasting or sautéing. Then, of course, comes the lemon garlic marinade. The marinade in this recipe really takes zucchini to the next level!
The Mediterranean-inspired flavour makes this lemon garlic grilled zucchini one of the best grilling side dishes you can make. Finish with salt and pepper, a sprinkle of parsley, and vegan Parmesan cheese.
Why I Have This Grilled Zucchini Recipe On Repeat
I’m pretty confident this garlicky lemon zucchini recipe will be your new favourite summer side! Here’s why:
- Quick and easy. We want our dinners to be effortless on hot summer days, and grilled zucchini qualifies. Just whisk the marinade, let the zucchini soak it up, then throw it on the grill.
- Serve with anything. The flavours in this recipe pair well with loads of dishes, from a grilled peach pizza and loaded potato salad to corn succotash and lemon pepper tofu.
- Full of flavour. The smokiness of the grill and the bright, garlicky marinade come together for an absolutely delicious zucchini side.
Notes on Ingredients
Here’s what you’ll need for this make-ahead side dish. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Zucchini – Zucchini is a staple in summer gardens and farmers’ markets around here. From seasons of testing, I’ve found that medium zucchini is ideal in this recipe. Larger zucchini usually lack flavour, while small zucchini are likely to char a little too much on the grill.
- Olive oil – Or your preferred cooking oil, like avocado oil.
- Freshly-squeezed lemon juice – If you’d like, you can zest the lemon before juicing it and reserve the zest for garnish.
- Garlic – I like to use plenty of garlic in addition to salt and freshly ground pepper for lots of flavour, but feel free to adapt the amounts to taste.
- Garnishes – I use chopped parsley, lime wedges, and vegan Parmesan cheese.
How to Make Lemon Garlic Grilled Zucchini
While this recipe is simple, you’ll need to plan for the marinating time.
Marinating the Zucchini
Just like marinating tofu, marinating veggies is a great way to infuse them with more flavour. For this recipe, whisk olive oil, lemon juice, garlic cloves, sea salt, and black pepper in a small bowl. Toss the marinade with the zucchini to coat. Then, cover with plastic wrap and marinate the zucchini in the fridge for at least 4 hours, or up to overnight.
Grilling the Zucchini
Fast forward a few hours, and it’s time to cook your marinated zucchini on the grill.
- Preheat the grill. Heat your grill to high and oil the grill grates.
- Grill the zucchini. Arrange all of the zucchini on the hot grill. Cook for 4-5 minutes, or until grill marks begin to form. Flip and cook for 4-5 minutes more until the zucchini is browned on both sides.
- Serve. Transfer the grilled zucchini to a serving platter. Season with sea salt and ground black pepper. Garnish with chopped parsley and vegan Parmesan cheese and serve with lemon or lime wedges to squeeze on top.
Tips for Perfectly Grilled Zucchini
- Thread it on skewers. For easier flipping, you can cut the zucchini thick and thread the slices onto skewers. (You’ll want the cut sides of the zucchini in contact with the grill, not just the skin.) A grill basket works well, too!
- Know your grill. The cooking time will vary based on your grill’s heat, which means you may want to cook the zucchini a little less or a little longer.
- Serve the zucchini right away. I recommend serving the zucchini immediately, as it wilts slightly as it cools.
- Change it up. You can use other marinades, like store-bought teriyaki sauce or the homemade version from my teriyaki tofu recipe, for a different spin on this zucchini recipe. Swap the parsley with fresh basil, thyme, or oregano. Really, any fresh herbs would be delicious here!
Serving Suggestions
I like to pair this marinated grilled zucchini with Italian-inspired dishes like vegan pesto pasta, one-pot Alfredo penne pasta, and vegan manicotti. It also works well with Mediterranean flavours. Try serving your grilled zucchini on a mezze platter with warm pita bread, crispy homemade falafel, hummus, and baba ghanoush.
How to Store
- Refrigerate leftovers. Refrigerate grilled zucchini in an airtight container for up to 2 days; reheat it in a toaster oven, grill pan, or on the grill. I don’t recommend freezing zucchini, as the texture becomes very mushy after thawing.
More Vegetable Side Dish Recipes
- Grilled Brussels Sprouts
- Garlic Roasted Asparagus
- Vegan Zucchini Fritters
- Air Fryer Smashed Potatoes
- Creamed Spinach
Enjoy friends! If you make this lemon garlic grilled zucchini, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Lemon Garlic Grilled Zucchini
Ingredients
- 2 medium zucchinis, washed and sliced into ½ inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 garlic cloves, peeled and minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Chopped parsley, lime wedges and vegan parmesan cheese for garnish
Instructions
- Add the zucchinis to a bowl. Set aside.
- In a small bowl, mix the olive oil, lemon juice, garlic cloves, sea salt and freshly ground black pepper together and whisk together until incorporated.
- Add to the container with the zucchini and toss with zucchini until everything is coated. Cover with saran wrap and allow to marinate for a few hours, at least 4 hours. I did mine overnight.
- Heat your grill (according to manufacturer settings) to high heat.
- Using grill tongs, place all of the zucchini onto the grill. Let the zucchini heat for about 4-5 minutes on each side, until grill marks begin to form and the zucchini begins to brown. Flip and cook for another 4-5 minutes. This timing may vary based on your grill’s heat. The zucchini should be completely cooked through.
- Remove from grill and place onto a serving platter. Season again lightly with ground sea salt and black pepper. Garnish with chopped parsley and vegan parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Notes
- This recipe is gluten free and vegan. I recommend serving the zucchini immediately as it will wilt slightly as it cools.
- HOW TO STORE ZUCCHINI: You can store your zucchini in an airtight container in the fridge. I recommend reheating it in a toasted oven, grill pan or on the grill. The zucchini will last about 2 days cooked in your fridge but tastes best fresh.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So tasty!! I don’t have a grill but I baked these and used the same ingredients and it turned out delicious!
WOW these were so flavorful! I’ve grilled veggies before but they’ve never come out as good as this recipe did. I used avocado oil in place of olive oil, and used one zucchini and on yellow squash, just because that’s what I had in the house. This is DEFINITELY going to become a staple in our family!
This is the only way I am going to make my zucchini going forward. The addition of the lemon was amazing. I didn’t have time to marinate the zucchini but basted while on the grill and it turned out great!
How thick do you cut the zucchini slices
Hi JoAnn,
About ½ inch thick! Updating the recipe to reflect this – enjoy!