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    Home » Vegetable Recipes » Balsamic Grilled Zucchini

    Balsamic Grilled Zucchini

    Last updated: Jul 24, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Grilled zucchini is so tasty when you use fresh, firm, in-season zucchinis! 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 these grilled shrimp and you've got yourself the perfect summer meal!

    Grilled zucchini rounds served on a white plate.

    Zucchini is such a wonderful summer staple. I get so excited in June when the local farmer's market starts carrying young, firm zucchinis! These days, in more and more places you 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variation
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty side dish. 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 zucchinis with smooth dark-green skin.

    Olive oil: I love using this flavorful oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.

    Balsamic vinegar: This is the secret ingredient in this recipe! It adds wonderful flavor and promotes caramelizing.

    Kosher salt and black pepper: If using fine salt, you should probably use less of it, or the dish could end up too salty.

    Garlic powder: You can also use a teaspoon of fresh minced garlic. Although I find that garlic powder actually works better in this recipe - it more uniformly distributes and it doesn't burn on the grill as easily as minced garlic.

    Instructions

    Cooking zucchini on the grill is so easy. The detailed instructions 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.

    Brush the slices with a mixture of olive oil, balsamic vinegar, salt, pepper, and garlic.

    Then grill them until just tender, and not a second longer.

    A photo collage showing the steps for grilling zucchini.

    Expert tip

    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.

    Frequently asked questions

    What seasonings go well with zucchini?

    You really don't need a lot of seasonings when grilling young, fresh zucchini. As you can see in the recipe card below, I like to use olive oil, balsamic vinegar, salt, pepper, and garlic.

    Should I peel the zucchini before cooking?

    No. The skin is edible and tasty. There are two exceptions though. If you can tell that the skin has been waxed because 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.

    How do I keep the zucchini from burning on a hot grill?

    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.

    Variation

    A nice variation on the basic recipe is to sprinkle the cooked zucchini slices with some cheese. I've tried grated parmesan and crumbled feta, and both work really well.

    Serving suggestions

    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.

    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, black olives, and tomato salad.

    If you'd rather reheat the leftovers, do so very gently, in the microwave on 50% power.

    Grilled zucchini slices served on a white plate.

    Related recipes

    • Zucchini Pizza Bites
    • Cheesy Zucchini Casserole
    • Zucchini Lasagna
    • Buttered Zucchini Noodles

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Grilled zucchini.
    4.98 from 185 votes
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    Balsamic Grilled Zucchini

    Grilled zucchini is so tasty when you use fresh, firm, in-season zucchinis! The olive oil-balsamic marinade is superb.
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: American
    Servings: 3 servings
    Calories: 106kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 2 large zucchinis unpeeled (about 1 lb.)
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    INSTRUCTIONS

    • Preheat a grill or a grill pan over medium-high heat. I like to use a dual-contact electric grill.
    • Trim the zucchini edges and slice it 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 grill, I grill them for 3 minutes on the first side, then for 2 more minutes on the second side.
    • Brush the zucchini slices with the remaining marinade and serve.

    WATCH THE VIDEO:

    NOTES

    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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.3recipe | Calories: 106kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 193mg | Fiber: 2g | Sugar: 2g
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    More Vegetable Recipes

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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