This recipe is simple and quick enough to make that you will add it to may of your spring and summer meals. As you can vary the flavor to your liking, there is no reason not to make it. It’s a summer breeze to put together; slice fresh zucchini and grill until it’s tender and charred, but still has some bite left. Then drizzle with a super simple balsamic dressing, add some nuts and fresh mint and you’ll will know why i call this a winning combination.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Zucchini
Balsamic vinegar
Olive oil
Pine nuts
Fresh mint

How to Make Grilled Zucchini

Step 1 – Slice the zucchini, on the bias, 1/8 – 1/4 inch thick. Roast the pine nuts in the oven or in a skillet until light brown.
Step 2 – Heat up your grill or grill pan to high heat and place the zucchini slices on top. Grill for a few minutes, until you see the grill lines appear on one side. Turn the slices. Cook a few minutes on the other side, until both sides have these beautiful marks. Don’t grill them too long, you don’t want them to become soggy, you still want some bite left in them.

Step 3 – Transfer slices to a serving plate and sprinkle with salt and pepper.
Step 4 – Make the dressing by mixing olive oil with a a good quality balsamic vinegar. Drizzle the dressing over the zucchini slices. Sprinkle mint (cut or torn) over the zucchini as well as the pine nuts.

Recipe Variation

Instead of sliced the zucchini on the bias, you can slice them lengthwise or cut them in long quarters.
Season zucchini with garlic powder. After grilling, drizzle them with lemon juice and sprinkle with parsley.
Season zucchini with Italian seasoning and sprinkle with grated Parmigiano Reggiano cheese, just before serving.

Top down image of plate with grilled zucchini, pine nuts, mint and dressing.

Other Zucchini Recipes to Try

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