Ingredients
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4 medium zucchinis, sliced lengthwise into 1/4-inch planks
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3 tbsp extra virgin olive oil
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2 cloves garlic, minced
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Juice of 1 lemon
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1 tsp lemon zest
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1 tsp dried oregano
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1/2 tsp crushed red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
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2 tbsp fresh parsley, chopped
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Optional: 2 tbsp crumbled feta or shaved Parmesan for garnish
Instructions
Start by washing the zucchini thoroughly. Trim the ends and slice each zucchini lengthwise into even planks about 1/4-inch thick. Thinner slices may fall apart on the grill, while thicker slices won’t cook through evenly.
In a large mixing bowl, combine olive oil, garlic, lemon juice and zest, oregano, and red pepper flakes. Toss the zucchini slices in the marinade, ensuring each piece is well coated. Let it sit for 10 minutes—just enough time for the flavors to begin penetrating.
Heat your grill or grill pan to medium-high. Lightly oil the grates or surface to prevent sticking. You want it hot enough to leave grill marks but not so hot that the zucchini burns before it softens.
Using tongs, place the marinated zucchini slices on the grill. Grill for 2–3 minutes on each side, or until tender with defined grill marks. Avoid flipping too often to get those beautiful char lines.
Transfer the grilled zucchini to a serving platter. Sprinkle with salt, pepper, fresh parsley, and if desired, crumbled feta or Parmesan for a creamy, tangy contrast.