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Balsamic Grilled Zucchini

Balsamic grilled zucchini with a zucchini balsamic marinade that turns the planks mahogany-colored and deeply caramelized. You get sticky balsamic reduction coating, clear grill marks, and an easy summer side finish with basil and parmesan.
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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: 155
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
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp fresh basil torn, for finishing
  • 2 tbsp parmesan shavings for serving

Equipment

  • 1 grill

Method
 

Make the balsamic marinade
  1. Whisk olive oil, balsamic vinegar, minced garlic, honey, dried Italian herbs, salt, and black pepper together until smooth and evenly combined.
Marinate the zucchini
  1. Brush the zucchini generously with the balsamic marinade so all cut sides are coated, then let it sit at room temperature for 20 minutes for the flavors to soak in.
Grill and caramelize
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Grill the zucchini for 3–4 minutes per side until deep grill marks form and the balsamic caramelizes.
  3. Brush with extra marinade during the last minute of grilling to build a sticky, glossy coating over the char marks.
Serve
  1. Arrange the grilled zucchini on a platter and drizzle any remaining marinade over while warm.
  2. Top with torn fresh basil and parmesan shavings for bright herbal aroma and salty, savory finish.

Notes

For the best mahogany caramelization, keep the grill at medium-high and avoid flipping too early—wait until grill marks release naturally. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a hot grill pan for a minute or two so they don’t go soggy. Freezing isn’t recommended for this grilled texture. Dietary swap: use maple syrup instead of honey for a similar sweetness.