Grilled zucchini is so tasty when you use fresh, firm, in-season zucchinis! The olive oil and balsamic vinegar marinade is superb.
Zucchini is such a healthy summer staple. I get so excited in June when the local farmer’s market starts carrying young, firm zucchinis! Here in California, I can find this tasty vegetable 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 vegetable itself is the star of the show, you really want those fresh, firm zucchinis that you can only get in-season.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty side dish (the exact measurements are included in the recipe card below):
Fresh zucchini: Try to find firm zucchinis with smooth dark-green skin.
Olive oil: A delicious and healthy oil. But if you’re unsure about cooking with it, you can use avocado oil instead.
Balsamic vinegar: Aged at least 5 years.
Kosher salt and black pepper: If using fine salt, you should use less of it.
Garlic powder: You can also use a teaspoon of fresh minced garlic.
How to grill zucchini
This is a very simple recipe. The detailed instructions are in the recipe card below. Here are the basic steps:
Slice the zucchini.
Brush it with a mixture of olive oil, balsamic vinegar, salt, pepper, and garlic.
Then grill until just tender, and not a second too long.
You want your zucchinis nice and firm, not limp and mushy. The best way to make them crispy on the grill is to get the grill hot (but not too hot) and to avoid overcooking the vegetables.
What seasoning to use?
You really don’t need a lot of seasonings when using young, fresh vegetables. As you can see in the recipe card below, I like to use olive oil, balsamic vinegar, salt, pepper, and garlic.
Do you leave the skin on?
Yes! The skin is edible and tasty. There are two exceptions though. If you can tell that the skin has been waxed (i.e. it’s unnaturally shiny), then it’s best to peel it off.
You might also want to peel the skin off very large zucchinis because it can be bitter.
What to serve with grilled zucchini?
Since I’m firing up the grill, I like to serve this side dish with a main dish that I can also grill. So I often serve it with grilled halibut or with grilled shrimp.
Tips for grilling
The main issue with grilled food is that charred food is considered unhealthy. So I try my best to grill food without charring it. As you can see in the photos, the zucchini is nicely cooked, but it is not burned.
The best way to prevent charring is to avoid grilling on very high heat and to turn the food frequently instead of just midway through cooking. Certainly, keep a close eye on it and don’t overcook it.
What about leftovers?
If you have leftovers, you can keep them 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 grilled zucchini, feta cheese cubes, salami chips, black olives, and cherry tomato salad.
If you’d rather reheat the leftovers, do so very gently, in the microwave on 50% power.
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Balsamic Grilled Zucchini
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
