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Balsamic Grilled Zucchini

Balsamic grilled zucchini with a sticky marinade that caramelizes into a mahogany glaze on hot grill marks. Zucchini planks are brushed during grilling for a glossy, char-kissed finish.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Medium; halved lengthwise or sliced into 1/3-inch planks
Balsamic Marinade
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 garlic Cloves, minced
  • 1 tbsp honey
  • 1 tsp dried Italian herbs
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 2 tbsp fresh basil Torn
For serving
  • 1 oz parmesan Parmesan shavings

Equipment

  • 1 grill

Method
 

Make and marinate
  1. Whisk olive oil, balsamic vinegar, minced garlic, honey, dried Italian herbs, salt, and black pepper together until smooth and combined.
  2. Brush the zucchini generously with the balsamic marinade and let sit for 20 minutes so it soaks in.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates.
  2. Grill the zucchini for 3–4 minutes per side until deep grill marks form and the balsamic caramelizes.
  3. During the last minute of grilling, brush the zucchini with extra marinade to build a glossy coating.
  4. Arrange the zucchini on a platter and drizzle any remaining marinade over.
  5. Top with torn fresh basil and parmesan shavings right before serving.

Notes

Pro tip: slice zucchini into even 1/3-inch planks so the caramelization timing stays consistent across the whole batch. Store leftovers in the fridge up to 3 days; reheat briefly on a hot grill pan or in a skillet until warmed through (glaze will set a bit). Freezing isn’t recommended because zucchini texture softens after thawing. For a dairy-free option, skip the parmesan shavings and finish with extra fresh basil plus a squeeze of lemon for brightness.