Grilled Zucchini for Two

The slices go on diagonally, on the bias, about a quarter inch thick, which gives each piece more surface area to make contact with the grill and more length to develop the marks that make this side dish look as good as it tastes. High heat is the requirement: too low and the zucchini steams rather than chars, losing both the texture and the caramelization that makes the difference. A few minutes per side is all it takes, and the moment you see the marks, the slices are ready to turn.

The dressing is olive oil and a good balsamic vinegar, nothing more, because the zucchini and mint do not need anything competing with them. The pine nuts go on toasted, still warm, which means their nuttiness is at its most present when they hit the plate. This is an Italian-inspired side dish for two that takes fifteen minutes and makes a case for zucchini every time it appears at the table.

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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. Toast the pine nuts in the oven or in a skillet until light brown. Learn how to toast nuts here.
• 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.

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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.

Other Zucchini Recipes to Try