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Balsamic Grilled Zucchini

Balsamic grilled zucchini with a sticky, mahogany balsamic reduction that caramelizes on the grill and leaves clear char marks. This quick zucchini balsamic marinade gives tender planks a glossy coating with a sweet-tang 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
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 Minced.
  • 1 tbsp honey
  • 1 tsp dried Italian herbs
  • salt To taste.
  • black pepper To taste.
  • 2 tbsp fresh basil Torn.
  • parmesan Parmesan shavings for serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk olive oil, balsamic vinegar, minced garlic, honey, dried Italian herbs, salt, and black pepper until combined.
Marinate
  1. Brush zucchini generously with the balsamic marinade and let sit at room temperature for 20 minutes, until glossy and lightly coated.
Grill
  1. Preheat the grill to medium-high and oil the grates so the zucchini releases easily.
Cook and caramelize
  1. Grill zucchini 3–4 minutes per side until deep grill marks form and the balsamic caramelizes; brush with extra marinade during the last minute on each side.
Finish and serve
  1. Arrange on a platter, drizzle any remaining marinade over, then top with torn fresh basil and parmesan shavings.

Notes

Pro tip: slice planks to about 1/3-inch so they char quickly without drying out. Refrigerate leftovers in a sealed container for 2–3 days; reheat briefly on a hot grill pan or skillet to re-glaze, then finish with fresh basil. Freezing isn’t recommended because zucchini texture softens. If you want a dairy-free version, skip parmesan or use a similar salty garnish like toasted nuts (still finish with basil).