If you’re not sure what herbs go with grilled zucchini, you’re not alone.
It’s a common question, and one that I’m here to answer.
Because while grilled zucchini is delicious on its own, the right herbs can take it to the next level.
So, whether you’re looking for something classic or something a little more adventurous, read on for my top 13 picks.
See Also: Can You Freeze Zucchini Boats? How To Freeze Zucchini Boats
What Herbs Go with Grilled Zucchini? 13 Best Herbs
If you care about flavor, then you want to know what herbs go with grilled zucchini.
The right herbs can enhance the flavor of the zucchini and make it even more delicious.
On the other hand, using the wrong herbs can easily ruin the dish and leave you with a bland and unappetizing meal.
Fortunately, there are a number of great herbs that go well with grilled zucchini.
Here are 13 of the best herbs for grilled zucchini:
Parsley has a clean and peppery flavor that can really brighten up any dish.
It is also incredibly versatile and can be used in a wide variety of dishes.
Grilled zucchini is a great summer dish, but it can be even better with the addition of parsley.
The herb will add a freshness to the dish that will really make it stand out.
Parsley is also a great source of vitamins, so you’ll be getting an extra boost of nutrients when you use it in your cooking.
Here are some tips for using parsley:
- Chop the parsley finely before adding it to your dish for best results.
- Add parsley towards the end of cooking so that it retains its flavor and color.
- Use parsley as a garnish for an extra pop of color and flavor.
Rosemary is a lemony-pine-like (and somewhat peppery) herb that is used in a variety of cuisines, including Italian, French, and Turkish.
It’s also lovely with grilled or roasted vegetables like zucchini.
Some tips for using rosemary:
- If you’re using fresh rosemary, strip the leaves off the stem and give them a roughly chop.
- A little goes a long way with this herb, so start with less than you think you need and add more to taste.
- Rosemary pairs well with other herbs like thyme, oregano, parsley, and basil. So if you’re looking for something different to try, mix it up!
- This herb is also delicious with garlic, lemon, and olive oil – perfect for dressing up a simple side dish.
Thyme dances between earthy and minty (and slightly woodsy) flavors, making it a versatile herb to have on hand in the kitchen.
It’s perfect for both sweet and savory dishes, which is why I love using it in grilled zucchini recipes.
Here are some tips for using thyme:
- If you’re using fresh thyme, strip the leaves from the stem before adding them to your dish.
- A little goes a long way with thyme, so start with less than you think you need and add more to taste.
- To bring out the flavor of thyme, add it early in the cooking process so it has time to bloom.
Sage has a strong, slightly minty (and musky) flavor that works great with grilled vegetables like zucchini.
It’s also a good herb to use if you’re looking for something to add a little extra flavor to your grilled chicken or fish.
Here are some tips for using sage:
- If you’re using dried sage, make sure to crush it up before adding it to your dish. This will help release the flavors.
- A little goes a long way with sage, so start by adding a small amount and then taste as you go. You can always add more, but you can’t take it away once it’s in there!
- Sage pairs well with other strong flavors like garlic, onion, and lemon. So if you’re looking for a little extra zing, try adding one (or all) of these ingredients along with the sage.
Oregano is peppery and assertive (sometimes even bitter) with a lemony undertone, which makes it the perfect addition to grilled zucchini.
The herb can be used fresh or dry, but if using dried oregano, make sure to give it a quick toast in a dry skillet before adding it to your dish to help release its flavor.
A few other tips for using oregano:
- Use it sparingly as a little goes a long way
- Add it at the beginning of cooking so that its flavor has time to develop
- Pair it with other strong flavors like garlic, onion, and chili pepper
Basil is a balance between sweet and savory (with hints of mint) and can elevate the flavors of your grilled zucchini.
Here are some tips for using basil:
- If you’re using fresh basil, tear rather than cut the leaves to avoid bruising
- Add basil early in the cooking process so it has time to infuse its flavor
- A little goes a long way- start with 1 teaspoon and adjust from there
- Pair basil with other complementary flavors like garlic, lemon, or balsamic vinegar
- Dried basil can be used as a substitute for fresh, but use ⅓ of the amount called for in the recipe
Chives have a mild onion flavor (they can also be eaten raw or cooked) and are a great way to add flavor to grilled zucchini.
Here are some tips for using chives:
- Chop chives and sprinkle them on top of your dish just before serving for a pop of color and flavor.
- Add chives to omelets, quiches, or frittatas.
- Make a compound butter by mixing softened butter with chopped chives – use this on grilled vegetables, fish, or chicken.
- Sauté chopped chives in olive oil and use as a topping for pasta dishes or pizza.
Mint tastes sweet and produces a lingering cool sensation.
These flavors work perfectly with grilled zucchini.
The sweetness of the mint will accentuate the natural sweetness of the zucchini, while the cool sensation will help to cut through any smokiness from the grill.
Here are some tips for using mint:
- If using fresh mint, add it towards the end of cooking so that it doesn’t lose its flavor.
- A little goes a long way with mint, so start with a small amount and add more to taste.
- Mint pairs well with other herbs and spices such as basil, oregano, thyme, and garlic.
- Mint can be used in both sweet and savory dishes.
Tarragon has a pungent, licorice-like flavor (which I love) and is a perfect addition to grilled or roasted veggies.
I especially love it with zucchini because it’s a fairly neutral vegetable, so the tarragon really stands out.
Some tips for using tarragon:
- If you’re using fresh tarragon, strip the leaves off the stem and chop them finely. A little goes a long way with this herb!
- You can use tarragon in place of basil in pesto or other sauces.
- Tarragon pairs well with chicken, fish, and egg dishes.
Cilantro has a fresh, citrusy, and/or soapy flavor (depending on who you ask) that can really brighten up grilled zucchini.
It’s a perfect herb to use in the summer when zucchini is in season and you’re looking for a light side dish.
If you’ve never used cilantro before, a little goes a long way.
Start by adding just a tablespoon or two to your grilled zucchini and then taste it before adding more.
In addition to grilled zucchini, cilantro also pairs well with fish, rice dishes, salsa, guacamole, and soups.
Here are some tips for using cilantro:
- If you’re using the entire bunch of cilantro, cut off the bottom inch or so of the stems – this is where most of the dirt collects. Give the rest of the bunch a good rinse under cool water.
- Cilantro leaves are delicate so they bruise easily. To avoid bruising them, pat them dry with a paper towel or clean dish towel after rinsing.
- Cilantro can be used fresh or dried (although it does lose some of its flavor when dried). If you’re using it fresh, add it near the end of cooking so it doesn’t wilt.
Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that really complements grilled zucchini.
If you’ve never tried dill on grilled zucchini, definitely give it a go – you might be surprised at how well the flavors go together!
Here are some tips for using dill:
- If using fresh dill, chop it just before adding it to your dish. This will help preserve its flavor.
- To bring out the flavor of dried dill, crush the seeds before adding them to your dish.
- Dill goes well with other herbs and spices such as chives, garlic, lemon, and pepper. Feel free to experiment and find your perfect combination!
Lovage tastes like celery (with undertones of parsley and hint of anise) and can be used as a celery substitute in any dish.
It’s a great addition to grilled or roasted vegetables, soups, and stews.
Lovage is also lovely in salads (both green and grain), omelets, and quiches.
Here are some tips for using lovage:
- If you’re using the leaves, chop them just before adding them to your dish.
- The stems can be used like celery – they’re great in soups and stews or can be eaten raw as a crunchy snack. Just wash and trim them first.
- Lovage is best when used fresh, but it can also be frozen (chopped) or dried for later use.
Marjoram has an earthy and woodsy taste (with notes of pine and citrus) that can really enhance the flavor of grilled zucchini.
If you’re looking for a way to add a little extra flavor to your grilled veggies, try adding some marjoram the next time you fire up the grill.
Here are a few tips for using marjoram:
- Add it to your favorite grilled vegetable recipe.
- Season chicken or fish with marjoram before grilling.
- Mix it into homemade salad dressings or vinaigrettes.
- Use it as a garnish for soups or stews.
What Herbs Go with Grilled Zucchini? 13 Best Herbs
- Choose any herbs from this list to add to your grilled zucchini.
- Prepare the rest of your meal.
- Serve in no time!