How to Grill Zucchini That's Perfect Every Time!

Ingredients

• 2 zucchinis 10-12 inches long, sliced in slices 1/2 to 5/8 inch thick
• 1/2 cup of your favorite vinaigrette salad dressing
• 1 tsp. garlic powder or garlic puree
• 1-2 tsp. dried oregano, basil, thyme, rosemary, or a combination, optional

Directions

1. Slice the zucchini into even pieces, keeping the thickness as consistent as you can. Stir together the salad dressing with the garlic powder and whichever dried herbs you’re using, if any. It works well either way, and this is a rare spot where dried herbs are the better choice.
2. Add the zucchini slices to a Ziploc bag, pour the marinade over them, and refrigerate for 4 hours or longer. If you want to prep ahead, they can stay there all day.
3. When it’s time to grill, tip the zucchini into a colander set in the sink so the extra marinade can run off.
4. Heat the grill to medium-high; you should only be able to hold your hand over the heat for 3-4 seconds. If you like, coat the grill with non-stick spray, though it’s not essential.
5. Arrange the zucchini diagonally across the grill grates. Keep a spray bottle nearby in case the oil from the marinade causes any flare-ups.
6. After 3 or 4 minutes, take a look underneath for grill marks. Once they appear, turn each slice so it angles the other way, then cook for another 3 or 4 minutes.
7. Flip the zucchini over to the second side and continue grilling for a few minutes more, until it begins to soften and the exterior is lightly browned and a bit charred.
8. Finish with salt and fresh ground black pepper, and serve hot.