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Memorial Day marks the unofficial start of summer and grilling season. If you’re planning a cookout, this balsamic grilled zucchini recipe is the perfect addition to your menu. With just a few simple ingredients and minimal prep time, you can create a delicious side dish that pairs wonderfully with burgers, steaks, or grilled chicken. The sweet tang of balsamic vinegar beautifully caramelizes on the zucchini, creating a flavor-packed vegetable dish everyone will love. Whether you’re a seasoned griller or new to outdoor cooking, this balsamic grilled zucchini recipe is foolproof and guaranteed to impress your holiday guests.
Why This Balsamic Grilled Zucchini Recipe Works
This balsamic grilled zucchini recipe has been perfected to ensure fantastic results every time. The magic lies in the combination of high heat grilling and the perfect seasoning blend. When zucchini hits the hot grill, its natural moisture begins to evaporate, concentrating the vegetable’s flavor. Meanwhile, the olive oil helps prevent sticking while promoting beautiful grill marks.
The real star of this recipe is the balsamic vinegar, which is applied at just the right moment. By adding the balsamic toward the end of cooking, you allow it to reduce slightly without burning, creating a glossy, flavorful glaze. The vinegar’s natural sugars caramelize beautifully, adding depth to the mild zucchini. The Italian seasoning and garlic powder provide the perfect aromatic foundation, elevating this simple vegetable to a standout side dish worthy of your Memorial Day spread.
What’s more, zucchini’s firm texture stands up to grilling perfectly, maintaining its structure while becoming tender. The quartering technique ensures maximum flavor absorption and the perfect ratio of charred exterior to juicy interior. It’s a science-backed approach to getting the most flavor from this summer squash!
Why You'll Love This Recipe
- Incredibly quick and easy to prepare, ready in under 15 minutes
- Deliciously caramelized with balsamic glaze
- Perfect pairing for grilled meats, chicken, or seafood
- Naturally vegan, gluten-free, and keto-friendly
- Versatile with endless seasoning variations
- Uses seasonal summer produce at its best
Beyond these benefits, this balsamic grilled zucchini recipe is incredibly versatile. It works as well for an intimate family dinner as it does for a large Memorial Day gathering. The simplicity means you can focus on enjoying your guests rather than being stuck preparing complicated sides. Plus, it’s a great way to use the abundance of zucchini that tends to appear in gardens and markets as summer approaches.
What You’ll Need for Balsamic Grilled Zucchini
Ingredients
- 2 medium zucchinis, quartered lengthwise
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 pinch salt
- 2 tablespoons balsamic vinegar
When selecting zucchini, look for ones that are medium-sized—about 7-8 inches long. Smaller zucchinis tend to be more tender and flavorful, while overly large ones can be watery and seedy. The zucchini should feel firm and have shiny, unblemished skin.
For the balsamic vinegar, quality matters. A good-quality aged balsamic will have natural sweetness and complexity that elevates this simple dish. It doesn’t need to be the most expensive option, but avoid the very cheapest varieties which might be too acidic or watery.
Tools
- Outdoor grill (gas or charcoal)
- Basting brush or silicone brush
- Tongs
- Cutting board
- Sharp knife
- Small bowl for seasoning mix
- Serving platter
While a dedicated outdoor grill is ideal for this recipe, you can also use a grill pan on your stovetop if necessary. Just make sure it’s well-heated before adding the zucchini to achieve those beautiful grill marks.
How to Make Balsamic Grilled Zucchini
Step 1: Preheat your outdoor grill to medium-low heat (around 350°F). Lightly oil the grate to prevent sticking.
Step 2: Wash and dry the zucchini thoroughly. Trim off both ends and then cut each zucchini into quarters lengthwise, creating long spears.
Step 3: Using a basting brush, coat all sides of the zucchini spears with olive oil.
Step 4: In a small bowl, mix together the Italian seasoning, garlic powder, and salt. Sprinkle this mixture evenly over all sides of the zucchini spears.
Step 5: Place the seasoned zucchini on the preheated grill, cut-side down. Close the grill lid and cook for about 3-4 minutes, until grill marks appear and the zucchini begins to soften.
Step 6: Using tongs, carefully flip the zucchini to another cut side and grill for another 3-4 minutes. The zucchini should be beginning to brown but still maintain some firmness.
Step 7: Brush the balsamic vinegar generously over all sides of the zucchini. Close the lid and continue grilling for just 1 minute more. This allows the balsamic to warm and begin to caramelize without burning.
Step 8: Remove the balsamic grilled zucchini from the grill and transfer to a serving platter. Serve immediately for the best flavor and texture.
The entire cooking process takes about 10 minutes once your grill is preheated, making this balsamic grilled zucchini the perfect quick side dish for your busy Memorial Day celebrations.
Serving and Storage Tips for Balsamic Grilled Zucchini
Serving Tips
Balsamic grilled zucchini is best served hot off the grill when the flavors are most vibrant and the texture is perfect. For a beautiful presentation, arrange the spears on a rectangular platter, slightly overlapping them. Consider garnishing with any of the following to enhance both appearance and flavor:
- A light sprinkle of grated Parmesan cheese
- Fresh chopped herbs like basil or parsley
- A drizzle of high-quality extra virgin olive oil
- Lemon zest for a bright, fresh accent
- Toasted pine nuts for added texture
This balsamic grilled zucchini pairs wonderfully with grilled proteins like burgers, steaks, chicken, or fish. For a Memorial Day menu, consider serving alongside Creamy Garlic Shrimp Pasta for guests who prefer seafood options.
While this dish is best served immediately, you can keep it warm by tenting with foil for up to 15 minutes. If your Memorial Day gathering is more of a buffet style, place the platter on a warming tray to maintain temperature.
For leftovers, refrigerate in an airtight container for up to 3 days. Leftover balsamic grilled zucchini is delicious cold in salads, reheated as a side dish, or chopped and added to pasta, grain bowls, or sandwiches.
Mistakes to Avoid When Making Balsamic Grilled Zucchini
Even with such a simple recipe, there are a few common pitfalls that can affect your balsamic grilled zucchini:
- Overcooking the zucchini: Zucchini cooks quickly on the grill. Leaving it too long will result in mushy, waterlogged spears rather than the perfect tender-crisp texture. Watch carefully and remove when still slightly firm.
- Adding balsamic vinegar too early: Balsamic vinegar contains natural sugars that can burn if added at the beginning of cooking. Always add it in the final minute of grilling for the perfect glaze without bitterness.
- Cutting zucchini too thin: If your spears are too thin, they’ll become floppy and may fall through the grill grates. The quarters should be about ½-inch thick at their widest part.
- Not preheating the grill adequately: A properly preheated grill is essential for those beautiful grill marks and to prevent sticking. Wait until your grill reaches the target temperature before adding the zucchini.
- Forgetting to oil the grill grates: Even with oil on the zucchini, oiling your grill grates provides extra insurance against sticking. Use an oil-soaked paper towel held with tongs to safely oil hot grates.
Avoiding these common mistakes will ensure your balsamic grilled zucchini is the star of your Memorial Day spread!
You Must Know
- Overcooking → leads to mushy zucchini. Remove when slightly firm.
- Adding balsamic too early → it can burn; brush on at the end.
- Cutting too thin → thin spears may fall through grates.
- Not preheating the grill → essential for grill marks and no sticking.
- Forgetting to oil the grates → extra insurance against sticking.
Tips and Tricks for Perfect Balsamic Grilled Zucchini
Another professional tip is to place your zucchini spears at a 45-degree angle to the grill grates when you first put them down, then rotate them 90 degrees halfway through cooking on that side. This creates those beautiful crosshatch grill marks that make your dish look restaurant-quality.
For an extra flavorful finish, keep a small container of the balsamic vinegar next to the grill to brush on additional vinegar right as you serve. This gives you both the caramelized flavor from grilling and the bright, tangy notes of fresh balsamic.
Chef's Helpful Tips
- Angle zucchini at 45° to grates for gorgeous crosshatch marks.
- Brush on extra balsamic right before serving for a pop of flavor.
- Prep zucchini and seasoning mix ahead, grill just before serving.
- Use a grill pan if you don’t have an outdoor grill.
- For extra flavor, sprinkle Parmesan or feta in the last minute of grilling.
Suggestions for Balsamic Grilled Zucchini Variations
While the classic balsamic grilled zucchini recipe is perfect as is, here are some delicious variations to keep things interesting for future cookouts:
Mediterranean Style: Add 1 teaspoon of dried oregano to the seasoning mix and sprinkle with crumbled feta cheese and chopped kalamata olives after grilling.
Herb Garden Blend: Replace the Italian seasoning with 2 tablespoons of fresh chopped herbs like rosemary, thyme, and basil. Add lemon zest after grilling for brightness.
Spicy Version: Add ¼ teaspoon red pepper flakes to the seasoning mixture for a hint of heat. Finish with a drizzle of hot honey for a sweet-spicy combination.
Asian-Inspired: Substitute the balsamic vinegar with a mixture of 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey. Sprinkle with sesame seeds before serving.
Vegetable Medley: Apply the same technique and seasoning to a mix of summer squash, bell peppers, and eggplant alongside the zucchini for a colorful grilled vegetable platter. Check out this Grilled Vegetables with Balsamic Vinegar recipe for inspiration.
Cheesy Option: During the last minute of grilling, sprinkle with grated Parmesan or pecorino cheese and allow to melt slightly before serving.
These variations make it easy to adapt your balsamic grilled zucchini to complement any Memorial Day menu theme.
FAQs:
Yes, you can partially prepare this dish ahead of time. Cut and season the zucchini up to 4 hours before grilling and keep refrigerated. However, for the best texture and flavor, I recommend grilling just before serving. If necessary, you can fully grill the zucchini earlier in the day, refrigerate, and then serve cold or at room temperature as a salad component.
Quartering the zucchini lengthwise creates the perfect thickness for grilling. This cut provides enough surface area for seasoning and grill marks while ensuring the zucchini cooks evenly without becoming too soft. Make sure your knife is sharp and your cuts are even to promote uniform cooking.
While balsamic vinegar provides the distinctive sweet-tangy flavor that makes this dish special, you can substitute red wine vinegar mixed with a teaspoon of honey in a pinch. White balsamic vinegar also works well if you prefer a milder flavor. Apple cider vinegar with a touch of maple syrup can work too, though the flavor profile will be slightly different.
Perfectly grilled zucchini should be tender enough that a fork easily pierces it, but still firm enough to hold its shape without becoming mushy. Look for nice grill marks and slight caramelization on the edges. The color should change from bright green to a slightly deeper, more translucent green. This typically takes 3-4 minutes per side on a medium-hot grill.
Yes! This recipe is naturally vegan, vegetarian, gluten-free, dairy-free, nut-free, and low-carb/keto-friendly. It’s also paleo-compliant and Whole30 compatible (if you use a compliant balsamic vinegar without added sugars). This makes it an excellent option for Memorial Day gatherings where guests may have various dietary restrictions.
Leftover balsamic grilled zucchini is incredibly versatile. Chop it and add to scrambled eggs or an omelet for breakfast. Slice it further and add to sandwiches or wraps for lunch. Dice it and mix into pasta salad or grain bowls. You can even puree it with a little broth to create a flavorful soup base. Refrigerated leftovers will keep for up to 3 days in an airtight container.
Conclusion
This balsamic grilled zucchini recipe is truly the perfect addition to your Memorial Day menu. It strikes that ideal balance between impressive flavor and simple preparation—exactly what you need when hosting a holiday gathering. The sweet, tangy notes of balsamic vinegar transform ordinary zucchini into a crave-worthy side dish that pairs beautifully with whatever main course you’re grilling.
What makes this recipe particularly special for Memorial Day is its versatility and broad appeal. Whether your guests follow special diets or simply appreciate delicious food, this balsamic grilled zucchini will satisfy everyone at your table. Plus, it showcases seasonal produce just as summer gardens begin to flourish.
The next time you fire up your grill this holiday weekend, be sure to make room for these flavorful zucchini spears. They cook quickly, require minimal attention, and deliver maximum flavor—allowing you more time to enjoy the company of friends and family, which is what Memorial Day is truly about. For more delicious recipes to complete your holiday spread, check out our Strawberry Shortcake Ice Cream recipe for a perfect Memorial Day dessert.
For the traditional recipe that inspired this holiday version, visit Allrecipes’ Balsamic Grilled Zucchini Recipe and for more grilled vegetable ideas, explore their classic Grilled Zucchini Recipe.
Happy grilling and happy Memorial Day!
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📖 Recipe Card
Balsamic Grilled Zucchini
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A simple yet flavor-packed grilled zucchini recipe with a sweet balsamic glaze, perfect for Memorial Day cookouts or summer dinners. This side dish pairs beautifully with grilled meats and can be prepped in advance for stress-free entertaining.
Ingredients
- 4 ripe peaches, halved and pitted
- 4 cups arugula or mixed greens
- ½ cup crumbled goat cheese
- ⅓ cup chopped pecans (toasted optional)
- 2 tbsp olive oil
- Salt and black pepper to taste
- Balsamic glaze for drizzling
Instructions
- Preheat grill to medium. Brush peaches with olive oil.
- Grill peaches cut side down 3–4 minutes until grill marks form.
- Slice grilled peaches.
- Toss greens with olive oil, salt, pepper.
- Plate greens, top with peaches, goat cheese, pecans.
- Drizzle with balsamic glaze. Serve.
Notes
- Use firm ripe peaches for best grilling results.
- Toasting pecans enhances their flavor.
- Add fresh herbs like basil for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: grilled peach salad, salad with goat cheese, summer salad, balsamic glaze salad, peach and arugula salad, vegetarian salad, grilled fruit salad, peach salad recipe, salad with pecans, fruit and cheese salad