Grilled zucchini is so tasty when you use fresh, firm, in season zucchinis! The olive oil and balsamic vinegar marinade is superb.
Grilled zucchini, to me, is a summer staple. I get so excited in June, when the local farmer’s market starts carrying young, firm zucchinis.
Here in California, I can actually get zucchini year round, so I do indulge in one of my favorite zucchini recipes – baked zucchini fritters – quite often.
But when it comes to grilled zucchini, where the zucchini itself is the star of the show, you really want those fresh, firm zucchinis that you can only get in season.
This is a very simple recipe. Slice the zucchini, brush with a mixture of olive oil, balsamic vinegar, salt, pepper and garlic, then grill until just tender, and not a second too long, because you want your grilled zucchinis nice and firm, not limp and mushy.
If you have leftovers, keep them in the fridge for a day or two, and use them cold as antipasti – I like to add them to salads.
Balsamic Grilled Zucchini
- 2 large zucchinis, unpeeled (about 1 lb.)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Preheat grill, or a grill pan, over medium-high heat. I used my George Foreman Grill.
- Trim the zucchini edges and slice crosswise into ½-inch-thick rounds.
- In a small bowl, whisk together the olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder. Brush the zucchini rounds with the mixture, on both sides. Set aside any remaining marinade.
- Grill the zucchini slices until just tender, 3-4 minutes on each side. In my dual contact George Foreman grill, I grill 3 minutes on the first side, then 2 more minutes on the second side.
- Brush the grilled zucchini slices with the remaining marinade and serve.