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! 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.
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.
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
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.
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