Meet one of my favorite veggies of all time. Zucchini. I love zucchini baked, grilled, sautéed and even baked into desserts. I definitely think I’d have to say that grilled gives the best flavor though. Not to mention, some gorgeous grill marks. Giving these grilled zucchini some Italian herbs and fresh lemon juice really amped up the flavor and screamed “summer”!
I bought 2 really fat zucchini the other day and was trying to think of a more interesting way to cook them than I normally do, which is the oven with just salt and pepper. That is of course, delicious, but I wanted something blog-worthy.
These are so easy to make too. Just mix the dried Italian herbs, lemon juice and water and add everything to a large ziplock bag and shake to coat everything well. This works much easier than trying to do it all in a bowl.
Let me know what you think of these Lemon Italian Herbed Grilled Zucchini by dropping me feedback below after you make them! I’d love to hear.
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Lemon Italian Herbed Grilled Zucchini
Ingredients
- 2 large zucchini cut into spears evenly (690 g, I got 28 spears, you may need 3 if yours are small)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/2-3/4 teaspoon fine sea salt to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- I use this scale.
Instructions
- Cut the ends off of your zucchini and slice into spears about 2 1/2 inches long and 3/4 inch wide. You want them all similarly sized so they can cook evenly. Set aside.
- Start preheating up your grill pan over medium heat. (I used an indoor Calphalon grill pan).
- Add all of the dried herbs, salt, pepper, lemon juice and water to a small cup and mix well.
- Add the zucchini to a large ziplock bag and pour the lemon mixture over it. Seal the bag and shake it really well to make sure all the zucchini are evenly coated.
- Once your pan is hot, lightly spray with nonstick spray. You can try just using some of the lemon liquid instead, but I was too afraid of the zucchini sticking, so I just very lightly sprayed it. Pull each zucchini from the bag with some tongs and place all the zucchini on the pan evenly. Cook for 5-10 minutes on the first side, or until nice dark grill marks have formed. Rotate and cook each side, including the skin, for a few minutes each until the zucchini are tender, but still firm. Cook them longer if you want them really soft. Taste and if it needs more salt or pepper, sprinkle a little more on and serve immediately. There will be leftover liquid from the lemon/herb mixture and if you want an extra zing, you could always drizzle some of it on top!
Lemon Herbed Grilled Zucchini sounds and looks so nice and delicious! Also loved the addition of garlic powder! Lovely share, Brandi!
Thanks so much! It tasted AND smelled amazing!
Really, I just love grilling…everything! And of course…right now our gas grill JUST ran out of gas….we need to go pick up a new tank 😛
Oh I did all this inside on my Calphalon grill pan…super easy and fast and easy cleanup, haha! But yes, I grew up where my Dad grilled a lot! I haven’t grilled outside though in foreverrrrrrr.
Seriously these are the most beautiful grilled zucchinis, I’ve ever seen. I love how easy to make and flavorful they are. I like the way to grill my veggies without oil.
You are so sweet, thank you Florian!
Mmmm, grilled zucchini is sooooo good, and great for summer! I love all of the herbs you combined it with too – basil, oregano and thyme are the best combination! So healthy and delicious! Amazing Brandi! 🙂
Isn’t it the best?! Thank you Harriet!
I absolutely love grilled zucchini – best way to prepare it, if you ask me. Never thought of the lemon, though! Perfect flavor combination!
It worked so well, thank you Annie!
Love grilled zucchini and all those spices. To my chagrin, my husband doesn’t like lemon, so I rarely get to make mine with lemon, but I know how amazing it goes in a recipe like this. Funny though how seeing a photo of a grilled veggie can get me excited haha 🙂 They look delicious! Great way to use up all that garden zucchini bounty too.
Haha! Grilled photos are so darn salivating aren’t they!?! That’s why I wanted a closeup shot….to me the closeup shots really are what get me excited to try a recipe!
I totally agree with you, Brandi! Zucchini are sooo good! I’ll definitely have to try your recipe; it looks so incredibly delicious. 🙂
Thank you so much Sina!!
I’m slightly obsessed with all things zucchini right now, so this look fantastic!
I’m always obsessed with zucchini 🙂
Ok, so I just tried to comment and I accidentally hit submit before writing anything, so hopefully that comment didn’t make it through. 🙁
Anyway, grilled zucchini rocks! I am loving all the Italian herbs and lemon for the marinade….such beautiful flavors! I’m sure this marinade would work just as well on roasted zucchini too. Yum!
No, just got this one comment 🙂
Thank you so much Jenn, so simple but so good and a perfect side dish!
Look at those perfect grill marks!!! Wow! I LOVE zucchini and my first thought was how awesome this would be to pair with a simple pasta marinara….or veggie burgers. I’ll have to pick up some zucchini next week!
That is some GORGEOUS zucchini!! Those grill marks are simply perfect! I honestly think that sometimes we have the same taste buds girl (minus my love for bananas, lol!!) I LOVE grilling my zucchini with lemon and lots of herbs!! I have to try your recipe as well! Zucchini is one of my favorite vegetables to do up on the grill – it is simply perfect. I feel like these would also taste great cold the next day in grilled sandwiches 🙂 YUM!
I have so many huge zukes growing in my garden that I’m running out of ideas for them. Thanks for this delicious recipe. I’m going to try it this week.
I love zucchini! Sometimes the best recipes are those simple ones. I bet this is amazing just eaten hot off the grill!
I love zucchini, especially in the summer! To me, it’s like cauliflower, so versatile and can be transformed into so many other things.
Quick question for you…I see that you are using a Calphalon nonstick indoor grill in this recipe. Because you tend to not use a lot of fat/oil in your cooking, do you prefer to use nonstick or stainless steel cookware? I’m in the market for new pots and pans, and just don’t know which to buy? What do you use in your kitchen? Thanks!
I agree! Zucchini is just the best veggie ever!
Omg Nicole, I just realized I missed the 2nd part of your question, I was originally checking it from my admin panel and didn’t see the 2nd part…so sorry! I actually used a nonstick grill pan here that I’ve had for quite awhile and for my other cooking, I usually use stainless steel pots and pans (by Cuisinart) and cook my veggies in water or broth. I did use spray for these because I really wanted the grill marks and was afraid they would stick too bad. The only other time I use a spray is for pancakes, otherwise they will stick and I love the slight crispy exterior. Hope that helps, and again, I apologize for the delay!
Made these last night on the charcoal grill with both zucchini and yellow squash from my garden! Loved the bright lemony flavor and the seasonings were spot on! So good!
Thank you so much Nicole for the wonderful feedback! I’m so happy to hear you loved this recipe, thank you for making it!
Hey Brandi ~
I’m with Nicole up there ~ is that a Calphalon nonstick? I’ve seen them around here and there; I don’t own a grill (sold my last one a few years ago) since I don’t eat meat anymore and would love to try grilled veggies! Did you bake these in your oven and if so, what temperature? Thanks so much. Looks delicious!
Hi Julie! Yes, it’s a Calphalon nonstick grill pan, but I still had to spray it or the zucchini were sticking. I just used the pan over my gas stove top, no oven. Cooked for 5-10 minutes on each side until well browned 🙂
Hi Brandi! I love zucchini, lemon & all those herbs, so I’m sure I’ll love this! Do you think I could use a George Foreman type grill to make the zucchini? I just found your blog and am looking forward to trying so many of your recipes! They all look delicious! I’m addicted to TJ’s Goddess dressing which I know isn’t healthy, so I’m excited to find an oil free, healthier, and still vegan recipe! I also try to avoid using oil, although I do use coconut oil, but that’s the only kind I ever buy or use. Will let you know how I like the dressing when I try it. Thanks! Elizabeth
Hi Elizabeth, so happy you found me! 🙂 Yes, I think that grill should work just fine, definitely! Can’t wait to hear what you think of the recipes! I’d definitely try the 20 min alfredo and Lazy Day Tomato Bisque, they are favorites with readers!
Really good! Tasted great as a side for the dreamy creamy rosemary white beans recipe. https://thevegan8.com/2016/03/18/dreamy-creamy-rosemary-white-beans/
Wonderful Allie! I’m so glad you enjoyed these, thank you so much for leaving feedback!
What do you do when your neighbor kindly drops off a 600 gram zucchini (and you already have Brandi’s zucchini brownies in the fridge)?! This is a Lovely, Light and Luciously Lemony dish! We grilled them outside and the entire backyard smelled heavenly! Thanks, Brandi!
Colleen yours looked so beautiful on IG!! So glad you loved these!
I really loved this recipe! So simple, yet refreshing and newz
Wonderful!!