Lemon Italian Herbed Grilled Zucchini

Servings 28
Author Brandi Doming


  • 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
  • Note: Make sure you use the correct amount of zucchini so that the seasoning is the right ratio.


  1. 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.
  2. Start preheating up your grill pan over medium heat. (I used an indoor Calphalon grill pan).
  3. Add all of the dried herbs, salt, pepper, lemon juice and water to a small cup and mix well.
  4. 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.
  5. 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!