Damn Delicious

Grilled Garlic Herb Zucchini

Grilled Garlic Herb Zucchini - An easy peasy summertime staple! The zucchini comes out perfectly garlicky, fresh, and crisp-tender - so simple yet so good!

An easy peasy summertime staple! The zucchini comes out perfectly garlicky, fresh, and crisp-tender – so simple yet so good!

Grilled Garlic Herb Zucchini - An easy peasy summertime staple! The zucchini comes out perfectly garlicky, fresh, and crisp-tender - so simple yet so good!

I’ve had so many grilled goodies this season. Like this gorgeous flank steak platter, my favorite maple rosemary chicken, and the stickiest bbq pineapple chicken kabobs.

But this grilled zucchini really takes the cake.

I know. It’s weird. You’d think the chicken kabobs would be my fave.

And they certainly were…until I had this.

These perfectly grilled zucchini slices drizzled with the most amazing, garlicky herb mixture.

It keeps everything so fresh, and it takes just minutes to whip up. And if you don’t have fresh rosemary on hand, dried rosemary or your favorite dried herbs will do the trick.

Just grab those abundant zucchini you have in your garden right now!

Grilled Garlic Herb Zucchini - An easy peasy summertime staple! The zucchini comes out perfectly garlicky, fresh, and crisp-tender - so simple yet so good!

Grilled Garlic Herb Zucchini

An easy peasy summertime staple! The zucchini comes out perfectly garlicky, fresh, and crisp-tender – so simple yet so good!

15 minutes10 minutes

Ingredients:

  • 4 tablespoons olive oil, divided
  • 1/4 cup minced shallot
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 1 medium yellow squash, cut diagonally into 1/2-inch-thick slices

Directions:

  1. Preheat grill to medium high heat.
  2. In a small bowl, whisk together 3 tablespoons olive oil, shallot, garlic, rosemary and parsley; season with salt and pepper, to taste. Set aside.
  3. Brush zucchini and squash with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
  4. Add to grill in a single layer, and cook until charred on both sides and just beginning to soften, about 2 minutes per side.
  5. Serve immediately, drizzled with olive oil mixture.

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9 comments

  1. You mention yellow squash in the grilled zucchini recipe but don’t use it?

  2. We are having this almost every weekend! So tasty!

  3. Your recipes are just fantastic. Thank you for creating and sharing them!

  4. Landlord won’t allow an outdoor grill. Do you think a stove top like the Lodge Cast Iron Square Grill Pan would work?

  5. These look great. Can you add the garlic/herb mixture before you grill, then repeat after you take them off?