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
Instructions
Recipe Card
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. 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.
I also like to sprinkle the zucchini with red pepper flakes. It adds a nice color, as well as flavor and some heat. Slice the zucchini. The secret is to slice it thickly – ½-inch thick – and grill just until fork-tender but not mushy. Brush the zucchini slices with the mixture. Brush the zucchini with the remaining marinade and serve.
Grilled halibut Grilled shrimp Grilled chicken tenders Grilled chicken breast Grilled hamburgers Grilled chicken skewers Grilled salmon Grilled skirt steak
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.
