Grilled zucchini is a simple yet flavorful dish that’s perfect for anyone who enjoys light, healthy, and vibrant flavors. This Italian dish with a balsamic dressing is great for both casual meals, an addition to your lunch or a more sophisticated dinner for two. It’s a recipe bursting with summer flavors.
This recipe is simple and quick enough that you will add it to many of your spring and summer meals. As you can vary the flavors to you liking, there is no reason not to make it. It’s a summer breeze to put together; slice fresh zucchini and grill until it’s tender and charred, but still has some bite left. Then drizzle with a super simple balsamic dressing, add some nuts and fresh mint and you’ll know why I call this a winning combination.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Zucchini
- Balsamic vinegar
- Olive oil
- Pine nuts
- Fresh mint
How to Make Grilled Zucchini
- Step 1 – Slice the zucchini, on the bias, 1/8 – 1/4 inch thick. Roast the pine nuts in the oven or in a skillet.
Step 2 – Heat up your grill or grill pan to high heat and place the zucchini slices on top. Grill for a few minutes, until you see the grill lines appear on one side. Turn the slices.
Step 3 – Cook a few minutes on the other side, until both sides have these beautiful marks. Don’t grill them too long, you don’t want them to become soggy, you still want some bite left in them.
- Step 4 – Transfer slices to a serving plate and sprinkle with salt and pepper.
- Step 5 – Make the dressing by mixing olive oil with a good quality balsamic vinegar. Drizzle the dressing over the zucchini slices. Sprinkle the mint (cut or torn) over the zucchini as well as the roasted pine nuts.
Recipe Variations
- Instead of slicing the zucchini on the bias, you can slice them lengthwise or cut them in long quarters.
- Season zucchini with garlic powder. After grilling, drizzle with lemon juice and sprinkle with parsley.
- Season with Italian seasoning and sprinkle with Parmigiano cheese, just before serving.
Other Zucchini Recipes to Try
Grilled Zucchini
Ingredients
- 8 ounces zucchini
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon pine nuts
- mint
- salt & pepper
Instructions
- Slice the zucchini, on the bias, 1/8 – 1/4 inch thick. Roast the pine nuts in the oven or in a skillet.
- Heat up your grill or grill pan and place the zucchini slices on top. Cook for a few minutes, until you see the grill lines appear on one side. Turn the slices.
- Cook a few minutes on the other side, until both sides have these beautiful marks. Don’t grill them too long, you don’t want them to become soggy, you still want some bite left in them.
- Transfer slices to a serving plate and sprinkle with salt and pepper.
- Make the dressing by mixing olive oil with a good quality balsamic vinegar. Drizzle the dressing over the zucchini slices. Sprinkle the mint (cut or torn) over the zucchini as well as the roasted pine nuts.
Nutrition information is automatically calculated, so should only be used as an approximation.
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