Marinated Grilled Zucchini

When I think of zucchini now, I think of this recipe. I love grilled zucchini to begin with, but then throwing a vinaigrette, some garlic and fresh herbs on it . . . just killed me. In a good way.Who knew the magic that could take place when you marinate something after you cook it? Psh. My head is still spinning.

Thank you Miss “Bindi”, and thank you again Tasty Kitchen for another lovely addition to my recipe collection!

Marinated Zucchini


3 or 4 medium-sized zucchini, sliced diagonally into 1/4-inch pieces
2 cloves of garlic, minced
3 Tablespoons vinegar of your choice (red wine & balsamic are my favorites)
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh minced herbs (mint, rosemary, thyme, basil, etc.)
pinch of Kosher salt & black pepper


Preheat a BBQ grill or stove-top grill pan to medium-high heat. Add zucchini slices to hot grill and cook for about 4-5 minutes on each side or until nice grill marks form and zucchini is tender, but not mushy.

Place grilled zucchini on a platter and top with remaining ingredients. Mix to ensure everything is coated (using your hands works best) and let sit for about an hour before serving.

Makes 4-6 servings.

Nat’s Notes:
1. Why cut the zucchini diagonally? Cutting them at an angle creates larger slices without making them thicker. Larger slices are easier to grill. And they look prettier.

adapted from “Bindi” on Tasty Kitchen