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Home » Holidays » Fourth of July » Balsamic Grilled Zucchini

Balsamic Grilled Zucchini

By Valerie · February 25, 2014 · Updated April 17, 2018 17 Comments

SD Side Dish H Holidays
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A simple marinade and easy grilling method make this Balsamic Grilled Zucchini a great choice for any night of the week. Grilling adds a savory quality to veggies that makes them so delicious!

Balsamic Grilled Zucchuni

I recently realized my site was seriously lacking in vegetable side dishes. This is not because we aren’t consuming veggies here. It’s merely due to the fact that when I’m planning my posts, my mind seems to head toward quick and easy main dishes and of course, desserts. We’re always thinking about those desserts, aren’t we?

I’m working on rectifying that situation right now and I’m starting with one of my favorite methods for preparing zucchini – marinated in a seasoned balsamic vinegar/olive oil mixture and quickly grilled. It’s a super easy, delicious way to add more veggies to your diet.

All four of my boys have grown up eating and liking lots of different veggies. I never forced anything on them, but found that certain methods of preparation made veggies more agreeable to their palates. Grilling and roasting were two of the best, kid-friendly methods that were sure to please my kids. It worked like gangbusters and I now have a bunch of big grown, veggie lovin’ men.

Balsamic Grilled Zucchini

I love, love love zucchini. It’s always available, super cheap, and exceptionally versatile. It becomes something completely different depending on how it is prepared. It can be baked, roasted, sauteed, fried, and in this case – grilled. Any way you slice it and any way you cook it, it’s one of my favorites.

Shall we?

Balsamic Grilled Zucchini

You’ll need a two small zucchini for this recipe (ignore that 3rd one up there). I’m not talking about the monster sized zucchini growing out in the garden, I’m talking the small size available in the produce section of your grocery store. The small guys measure about 7″ to 8″ long.

The balsamic vinegar, olive oil, sugar, Italian seasoning, and pepper create a simple marinade. The exact measurements are on the printable recipe below.

Balsamic Grilled Zucchini

Wash and dry your zucchini, cut off the ends, and then slice them right down the center; lengthwise.

Balsamic Grilled Zucchini

Slice each of the halves in half again, like so.

Balsamic Grilled Zucchini

From two zucchini, you’ll end up with 8 long slices about 1/2″ thick.

Balsamic Grilled Zucchini

Place the sliced zucchini in a zippered, plastic storage bag.

Balsamic Grilled Zucchini

Pour the marinade over the zucchini, seal the bag, and move it around to distribute the marinade. Place the bag in the refrigerator for about an hour or up to 4 hours.

Balsamic Grilled Zucchini

To grill the zucchini indoors, place a stove top grill pan over medium high heat and coat it lightly with olive oil. Grill the zucchini for a couple of minutes on each side until just fork tender. Don’t let it go too long or it will get mushy.

In warm weather months, this is a great one to do on your outdoor grill.

Balsamic Grilled Zucchini

This is one substantial, “meaty” side that goes with just about anything and the long, grilled strips make for a really pretty presentation on your dinner plate.

Don’t forget to eat your veggies!

Slices of grilled zucchini in a small white dish.

Balsamic Grilled Zucchini

4.34 from 3 votes
Print Pin Rate
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Valerie Brunmeier

Ingredients

  • 2 small approximately 8" zucchini, washed and dried
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Italian seasoning
  • Fresh ground pepper to taste

Instructions

  • Slice the zucchini in half, lengthwise and then cut the pieces in half again. You will have 8 long slices about 1/2" thick. Place sliced zucchini in a gallon sized zippered plastic storage bag.
  • In a small mixing bowl combine olive oil, balsamic vinegar, sugar, Italian seasoning, and fresh ground pepper to taste. Pour the dressing over the zucchini, seal the bag, and move it around to distribute the dressing well. Place the bag in the refrigerator for at least a 30 minutes and up to 4 hours.
  • If grilling indoors, place stove top grill over medium-high heat. Lightly coat grill with olive oil and grill zucchini for approximately 2 to 3 minutes on each side or till fork tender but not mushy. If grilling outdoors, prepare your grill and grill the zucchini with cover open as directed for indoor cooking.
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Categories: Fourth of July, Holidays, Recipe, Side Dish, Vegetables

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  1. Sharon says

    August 13, 2017 at 7:23 am

    “1/4 balsamic vinegar”? Assume that should be 1/4 cup?

    Reply
    • Valerie says

      August 13, 2017 at 10:09 am

      Yes! Thanks for that catch, Sharon! I recently migrated all of my recipes to a new recipe card format and I think that might have been the issue. It’s been updated.

      Reply
  2. JudyH says

    September 5, 2016 at 10:57 am

    I LOVE zucchini, and this recipe is wonderful! thank you for another great way to cook this great veggie! we made it today for our labor day cookout and it was a hit 🙂

    Reply
    • Valerie says

      September 5, 2016 at 12:32 pm

      Hi Judy. I’m so glad it worked out for you! Enjoy the rest of your holiday weekend 🙂

      Reply
  3. Lynna says

    March 2, 2014 at 6:28 pm

    As I grow older, I`m starting to realize how much I want to vegetables. Haha! I love the simplicity of this dish. 🙂

    Reply
    • Valerie says

      March 3, 2014 at 5:52 pm

      That is a sure sign you are maturing, Lynna 🙂 Eat your veggies young lady!

      Reply
  4. Nora says

    February 28, 2014 at 10:09 am

    Looks great- we always have so much extra zucchini during the summer months!

    Reply
  5. Marjorie Faisst says

    February 27, 2014 at 2:16 pm

    I am going to try this on my electric grill that I use to make panini sandwiches. It sounds wonderful! With zucchini available all year long, this is a nice recipe to have.

    Reply
  6. Georgia @ The Comfort of Cooking says

    February 27, 2014 at 8:48 am

    As the weather warms, we’re starting to grill more and more. Alongside grilled steak or chicken, this sizzling balsamic zucchini would be perfect! I think I’d top mine with some goat cheese and lemon, too.

    Reply
    • Valerie says

      February 27, 2014 at 12:05 pm

      That sounds so good, Georgia. I do a roasted asparagus with balsamic and goat cheese and it is a very good flavor combo!

      Reply

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