This Grilled Zucchini recipe is a delicious and simple way to serve veggies. Charred and drizzled with homemade balsamic dressing, this dish is so tasty.
Summer is a great time to be grilling, and these Grilled Zucchini are perfect for backyard barbecues or family picnics. Charred to a delicious brown and then drizzled with a balsamic vinegar dressing that only needs a few ingredients, this zucchini is served on a bed of wilted greens. This is a dish everyone is going to enjoy.
This recipe is very healthy and combines vitamin-rich vegetables with beneficial balsamic vinegar. It contains acetic acid, which is great for immunity, skin, and the health of your gut. It's also got lots of antioxidants. These Grilled Zucchini are good for you, and taste even better. Let's take a look at what you'll be using for this recipe.
Video Tutorial
What you'll need
- Zucchini. Or summer squash can be used.
- Olive Oil. Or any other oil of your choice.
- Balsamic Vinegar. Try to use a good quality one.
- Garlic. Freshly pressed is best.
- Salt & Pepper.
How to make Grilled Zucchini
1. Wash and dry the zucchini. Slice them into ¼ inch thick circles.
2. Grill the zucchini slices on an outdoor grill (or use a cast iron griddle, non-stick grill pan, or indoor grill) until nice brown char marks appear.
3. While the zucchini is grilling, make the dressing. Place the olive oil, balsamic vinegar, garlic, salt, and black pepper in a small jar and shake well.
4. To plate the grilled zucchini, massage a handful of arugula in your hands and place it in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the zucchini slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.
Tips for the best Grilled Zucchini
- Use a good quality balsamic vinegar. Good balsamic vinegar will have a slightly woodsy taste, mild tartness, and some acidic sweetness. Also, it will have probiotics that are good for the immune system and gut health.
- Freshly press or mince your garlic. The flavor is always better when the garlic is fresh. I suggest using fresh cloves that are either minced or pressed before being added to the dressing. Store-bought minced garlic or even garlic powder will work in a pinch though.
- Char the zucchini circles. This step of letting the zucchini develop a lovely brown char on the outside will add extra flavor and a little crunch to each bite. It also looks nicer when you're serving these Grilled Zucchini to guests.
- Massage the arugula before using. When you massage the arugula leaves in your hands, they wilt quickly. This releases their best flavor, making the greens fresh and tangy.
Add-ins and Substitutes
- Substitute other vegetables. You can also make this recipe with summer squash, eggplant, carrots, bell peppers, or mushrooms. You can even grill cauliflower, cabbage, and onions.
- Use another dressing. Besides this delicious balsamic vinegar dressing, these Grilled Zucchini taste great with Vegan Caesar Dressing, Vegan Tzatziki Sauce, vegan ranch, or Chermoula Sauce.
- Fry the zucchini. You can fry these zucchini on a non-stick skillet without any oil instead of grilling, similar to what I do in this Zucchini Recipe.
- Make a balsamic reduction. If you want to increase the sweetness of the balsamic, cook it on the stovetop until it simmers. When it starts to thicken, drizzle it over the greens and zucchini, or combine it with other dressing ingredients.
How to Store
You can store this Grilled Zucchini in an airtight container once it has cooled. Refrigerate it for up to 5 days. Reheat it on the grill, in the oven, or on the stovetop. The microwave works, too, but will make it a little limp.
What to Serve with it
- Protein. Enjoy these Grilled Zuccchini with some Black Bean Tacos, Quick Maple Sriracha Tofu, Three Bean Chili (Vegan), or Vegan Black Bean Burgers.
- Pasta. Serve them with your favorite pasta, such as this Spaghetti Aglio e Olio with Spinach, Creamy Zucchini Pasta, Mushroom Bolognese Pasta, or Pasta with Roasted Pepper Sauce.
- Potatoes. Pair them with some delicious Vegan Spinach Mashed Potatoes, Perfect Baked Potatoes, Mexican Stuffed Sweet Potatoes, or Garlic Smashed Potatoes.
- Grains. Add your charred zucchini to a plate of rice, sorghum, bulgur, or quinoa. Try them with this Spinach Rice, Quinoa Tabbouleh Salad, and Quick and Tasty Bulgur Salad.
I hope you love this Grilled Zucchini recipe as much as we do. It's the perfect veggie preparation to serve to family and friends this season.
More tasty vegan zucchini recipes:
Grilled Zucchini
Ingredients
- 2 medium zucchini
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- ¼ tsp. salt or to taste
- ⅛ tsp. pepper or to taste
- 2 cups arugula, to serve
Instructions
- Wash and dry the zucchini. Slice them into ¼ inch thick circles.
- Grill the zucchini slices on an outdoor grill (or use a cast iron griddle, non-stick grill pan, or indoor grill) until nice brown char marks appear.
- While the zucchini is grilling, make the dressing. Place the olive oil, balsamic vinegar, garlic, salt, and black pepper in a small jar and shake well.
- To plate the grilled zucchini, massage a handful of arugula in your hands and place it in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the zucchini slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.
Notes
Tips for the best Grilled Zucchini
- Use a good quality balsamic vinegar. Good balsamic vinegar will have a slightly woodsy taste, mild tartness, and some acidic sweetness. Also, it will have probiotics that are good for the immune system and gut health.
- Freshly press or mince your garlic. The flavor is always better when the garlic is fresh. I suggest using fresh cloves that are either minced or pressed before being added to the dressing. Store-bought minced garlic or even garlic powder will work in a pinch though.
- Char the zucchini circles. This step of letting the zucchini develop a lovely brown char on the outside will add extra flavor and a little crunch to each bite. It also looks nicer when you're serving these Grilled Zucchini to guests.
- Massage the arugula before using. When you massage the arugula leaves in your hands, they wilt quickly. This releases their best flavor, making the greens fresh and tangy.
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