Grilled Zucchini with Herb Marinade
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
Part of The Kids Cook Monday series.
  • 3 large zucchini, thick sliced
  • 1/2 cup (120 ml) olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon fresh rosemary leaves
  • 3 sprigs fresh thyme, leaves removed
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  1. Put the sliced zucchini into the zipper bag. Mix the olive oil, lemon juice, white balsamic vinegar, rosemary leaves, thyme leaves, sea salt, and ground black pepper, and pour over the zucchini. Press the air out and seal, then refrigerate for at least 2 hours.
  2. Preheat the grill. Rub the grill grates with oil and lay each slice of zucchini on the grill, reserving the marinade, and cook over medium-high heat, turning after about 2 minutes to 3 minutes. If you have smaller pieces, you can put those in a grill basket. Brush the reserved marinade on the zucchini slices after turning. Transfer finished zucchini to a bowl or platter and drizzle with the reserved marinade, then serve.
More Information

gallon zipper bag
grill basket (optional)

Recipes Notes:

Prep Time includes resting time.

You can serve the grilled zucchini warm or at room temperature.
Recipe by Andrea Meyers at