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Balsamic Grilled Zucchini

Balsamic grilled zucchini with a sticky, caramelized balsamic coating and deep mahogany grill marks. This easy summer side uses a quick zucchini balsamic marinade and finishes with fresh basil and parmesan for a glossy, char-kissed finish.
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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: 160
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 Minced
  • 1 tbsp honey
  • 1 tsp dried Italian herbs
  • 1 salt To taste
  • 1 black pepper To taste
  • 2 tbsp fresh basil Torn
To serve
  • 1 parmesan shavings For serving

Equipment

  • 1 grill

Method
 

Make the balsamic marinade
  1. Whisk olive oil, balsamic vinegar, garlic, honey, dried Italian herbs, salt, and black pepper together until evenly combined.
Marinate the zucchini
  1. Brush zucchini generously with the balsamic marinade and let sit 20 minutes so it soaks in for better caramelization.
Grill and glaze
  1. Preheat the grill to medium-high and oil the grates to prevent sticking.
  2. Grill zucchini 3–4 minutes per side until deep grill marks form and the balsamic caramelizes, brushing with extra marinade during the last minute.
Serve
  1. Arrange the grilled zucchini on a platter and drizzle any remaining marinade over.
  2. Top with fresh basil and parmesan shavings.

Notes

For maximum caramelized edges, keep the grill medium-high and avoid moving the planks for the first 3–4 minutes per side. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill pan or skillet briefly so the surface stays glossy. Freezing isn’t recommended because zucchini texture softens. For a honey-free option, use maple syrup in the same amount to keep the sticky reduction effect.