As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.
To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.
Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.
Ingredient Guide
- Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
- Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
- Sea Salt – Enhances natural flavor and balances the marinade.
- Black Pepper – Adds gentle warmth and complements the garlic.
- Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
- Garlic – Crushed fresh for maximum aroma and depth.
- Lemon Juice – Brightens the dish and adds a refreshing finish.
Cooking Notes from the Kitchen
- Use young, firm zucchini for the best texture and flavor.
- Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
- A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
- For extra aroma, add finely chopped rosemary or chives to the marinade.
- You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.
Shopping Made Easy
- Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
- Choose small to medium zucchini; large ones tend to be watery and less flavorful.
- Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
- For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
- Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.
Quick & Easy Grilled Zucchini Recipe for Busy Nights
Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.
Ingredients
Method
- Wash and slice the zucchini into strips about 3/4 centimeter thick.
- Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
- In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
- Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
- Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
- As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there.
- Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.
