Grilled zucchini is so tasty when you use fresh, firm, in-season zucchini! The olive oil-balsamic marinade is superb.
This easy side dish is ready in just 20 minutes. Pair it with a grilled main dish, such as grilled shrimp, for the perfect summer meal!
Zucchini is a wonderful summer staple. I get so excited in June when the local farmer’s market starts carrying young, firm zucchini!
This grilled zucchini is delicious. Grilling is the perfect cooking method for zucchini, which has a high water content – nearly 95%. Grilling eliminates extra liquid, caramelizes the zucchini, and turns it into a delicacy. Roasting zucchini is another excellent method of preparing it.
Ingredients
You’ll only need a few simple ingredients to make this grilled zucchini recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Fresh zucchini: Try to find firm zucchini with smooth, dark green skin.
- Olive oil: I love using this flavorful oil. If you prefer an oil with a higher smoke point, use avocado oil. But olive oil is more flavorful.
- Balsamic vinegar: This is the secret ingredient in this recipe! It adds lovely flavor and promotes caramelizing.
- To season: Kosher salt, black pepper, and garlic powder.
Variations
A nice variation on the basic recipe is to sprinkle the cooked zucchini slices with cheese. I’ve tried grated parmesan and crumbled feta, and both work well.
I also like to sprinkle the zucchini with red pepper flakes. It adds a nice color, as well as flavor and some heat.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:
Slice the zucchini. The secret is to slice it thickly – ½-inch thick – and grill just until fork-tender but not mushy.
In a small bowl, mix a marinade of olive oil, balsamic vinegar, salt, pepper, and garlic.
Brush the zucchini slices with the mixture.
Grill the zucchini until just tender and not a second longer (!).
Brush the zucchini with the remaining marinade and serve.
Expert Tips
- You want your zucchini firm, not limp and mushy. The best way to make it crispy on the grill is to get the grill hot (but not too hot) and avoid overcooking it. It’s better to slightly undercook zucchini than overcook it.
- You can use a teaspoon of fresh minced garlic instead of garlic powder. However, garlic powder works better in this recipe – it more uniformly distributes and doesn’t burn on the grill as quickly as minced garlic.
Serving Suggestions
Since I’m firing up the grill, I like to serve grilled zucchini with a main dish that I can also grill. So, I often serve it with one of the following:
- Grilled halibut
- Grilled shrimp
- Grilled chicken tenders
- Grilled chicken breast
- Grilled hamburgers
- Grilled chicken skewers
- Grilled salmon
- Grilled skirt steak
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 2-3 days. It’s best to use them cold, as you would antipasti.
I like to make myself a lunch platter with cold zucchini slices, feta cheese cubes, salami chips (or bacon chips) with cream cheese dip, black olives, and tomato salad.
If you prefer to reheat the leftovers, do so gently in the microwave at 50% power.
