Honey Balsamic Grilled Zucchini

Honey Balsamic Grilled Zucchini

Honey balsamic grilled zucchini with a sticky, dark, sweet-tangy glaze caramelized over every char-marked surface. Zucchini planks marinate briefly, then grill fast with a last-minute glaze brush for glossy finish.

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Prep Time 10

Cook Time 10

marinating 15

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

Zucchini

4 medium zucchini Sliced into 1/3-inch planks or halved lengthwise.

Honey Balsamic Glaze

3 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp honey
2 garlic Minced.
1 tsp fresh thyme leaves
1 pinch salt To taste.
1 pinch black pepper To taste.
1 fresh thyme For garnish.
1 flaky salt For garnish.

Equipment

1 grill

Method

Make the honey balsamic glaze

Whisk olive oil, balsamic vinegar, honey, minced garlic, and fresh thyme leaves until smooth.

Marinate the zucchini

Brush the honey balsamic glaze generously over the zucchini, then let it sit 15 minutes so the surface absorbs the sweetness.

Grill and glaze

Preheat the grill to medium-high and oil the grates to prevent sticking.
Grill zucchini for 3–4 minutes per side, watching closely because the honey caramelizes quickly and flare-ups can happen.
Brush with extra honey balsamic glaze during the last minute of cooking so it darkens into a sticky coating.
Transfer to a platter, drizzle any remaining glaze over the top, and garnish with fresh thyme and flaky salt.

Notes

Pro tip: slice planks evenly so they finish grilling at the same time—thicker pieces may need a few extra minutes per side. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently in a skillet or under a low broiler. Freezing isn’t recommended since zucchini can soften and lose its char texture. For a dairy-free swap, use the same glaze—this recipe is naturally vegan-friendly aside from honey if you choose to substitute with agave.