BBQ ZUCCHINI WITH GARLIC AND HERBS
This vibrant BBQ Zucchini with Garlic and Herbs turns humble courgette into a show-stopping side that’s as effortless as it is flavourful. The thin lengthwise slices of zucchini are lightly brushed with olive oil, seasoned with garlic powder and studded with fresh rosemary, then seared on a hot grill until tender and marked with smoky char. The gentle hiss of the grill releases the zucchini’s natural sweetness, while garlic and rosemary infuse every bite with savoury warmth and aromatic depth. This BBQ zucchini with garlic and herbs is ready in under fifteen minutes from preparation to plate, it complements summer barbecues, weeknight dinners or a healthy vegan feast. This zucchini BBQ is garnished with a squeeze of lemon or sprinkle of sea salt for an extra pop of brightness.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Summer, Quick Meals
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Quick & Easy, Kid Friendly
DISH TYPE
Fritter
INGREDIENTS
There are the following ingredients for BBQ Zucchini With Garlic And Herbs:
- 1 small courgette (zucchini)
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon chopped fresh rosemary
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 62.9 kilocalories
- Fat: 4.9 grams
- Carbohydrates: 4.3 grams
- Sugar: 3.0 grams
- Sodium: 127.8 milligrams
- Fibre: 1.3 grams
- Protein: 1.6 grams
- Calcium: 20.7 milligrams
- Iron: 0.5 milligrams
- Potassium: 319.6 milligrams
- Saturated Fat: 0.7 grams
PREPARATION
These steps are followed for the preparation of BBQ Zucchini With Garlic And Herbs:
- Preheat The Grill: Heat the barbecue or grill pan on high flame (about 200 °C). Carefully clean and oil the grates to prevent sticking.
- Slice Courgette: Trim ends of 1 small courgette and use a sharp knife or mandoline to slice it lengthwise into 4 mm-thick ribbons for quick and even cooking.
- Season Ribbons: In a small bowl, whisk 1 teaspoon olive oil with ¼ teaspoon garlic powder, ½ teaspoon chopped rosemary and a pinch of sea salt. Brush both sides of each courgette ribbon evenly.
- Grill Quickly: Place the ribbons on the hot grill, ensuring they lie flat. Cook for 2 minutes per side, turning once, until golden grill marks appear and the zucchini is just tender.
- Rest And Plate: Transfer the charred ribbons to a serving plate and let them rest for one minute, because this allows residual heat to finish cooking and flavours to blossom.
- Finish And Serve: Optionally, drizzle with a little extra olive oil or a squeeze of lemon juice. Serve immediately while still warm and aromatic.
PREP TIME
5 minutes
COOKING TIME
4 minutes
TIPS
- Uniform Slices: Slice courgette ribbons to a consistent thickness so they cook evenly without drying out.
- Dry Before Seasoning: Pat ribbons with kitchen paper to remove surface moisture because this helps the oil and spices adhere.
- Fresh Rosemary: Chop fresh rosemary finely to avoid fibrous strands and to release its full aroma.
- Hot Grill: Ensure the grill is properly preheated to achieve quick searing and prevent the courgette from becoming soggy.
- Minimal Turning: Turn ribbons only once to develop deep grill marks and avoid sticking.
- Serve Immediately: Grilled courgette tastes best hot because its texture softens as it cools.
VARIATIONS
- Herb Blend: Swap rosemary for chopped thyme, oregano or basil for varied Mediterranean notes.
- Spicy Twist: Add ⅛ teaspoon chilli flakes or a dash of smoked paprika to the oil mix for gentle heat.
- Citrus Zing: Mix in ½ teaspoon lemon zest with the garlic oil for a bright and zesty finish.
- Cheesy Top: For vegetarians, sprinkle grated Parmesan or crumbled feta over the ribbons during the last grill turn.
- Asian Flair: Use sesame oil and a pinch of five-spice powder instead of garlic and herbs for an Eastern twist.
PREPPING AND STORAGE
- Fridge: Store cooled zucchini ribbons in an airtight container for up to two days. Reheat briefly on the grill or under a broiler for 1 to 2 minutes to revive char.
- Freezer: Freezing is not recommended because the high water content of courgettes leads to a mushy texture after freezing.