Honey Balsamic Grilled Zucchini

Honey balsamic grilled zucchini with a sweet-tangy glaze caramelized into a sticky, dark coating over char-marked planks. Grilled fast at medium-high so the honey browns quickly and clings to every surface for a glazed summer side dish.

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Prep Time 10

Cook Time 10

marinating 15

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

zucchini

4 zucchini medium, sliced into 1/3-inch planks or halved lengthwise

Honey Balsamic Glaze

3 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp honey
2 garlic cloves, minced
1 tsp fresh thyme leaves
0.25 tsp salt to taste
0.25 tsp black pepper to taste
1 fresh thyme for garnish
1 flaky salt for garnish

Equipment

1 cast iron skillet

Method

Make the honey balsamic glaze

Whisk olive oil, balsamic vinegar, honey, garlic, and fresh thyme leaves together until smooth.

Marinate the zucchini

Brush zucchini generously with the honey balsamic glaze, then let sit at room temperature for 15 minutes.

Grill and glaze

Preheat grill to medium-high and lightly oil the grates.
Grill zucchini for 3–4 minutes per side, watching closely because the honey caramelizes quickly and may flare up.
In the last minute of cooking, brush with extra honey balsamic glaze so it turns sticky and dark on the char-marked surfaces.

Serve

Arrange zucchini on a platter, drizzle any remaining glaze over the top, and garnish with fresh thyme and flaky salt.

Notes

Pro tip: slice zucchini evenly (about 1/3-inch) so it chars and stays tender; if flare-ups happen, move pieces to a slightly cooler spot and keep brushing lightly. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet or on a grill pan. Freezing isn’t recommended because zucchini gets watery after thawing. Dietary swap: use maple syrup instead of honey for a similar sweet-tangy glaze.