Grilled Zucchini with Balsamic, Parmesan and Pine Nuts
Looking for the best grilled zucchini recipe? Thick-cut zucchini slices are grilled until lightly charred, then topped with Parmigiano Reggiano, aged balsamic, toasted pine nuts, and fresh basil. It's a simple Italian-inspired side dish that's bursting with summer flavor and ready in just 20 minutes.
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Easy Grilled Zucchini, Italian Style
This is a super simple but totally delicious way to serve grilled zucchini in the summer. It's quick, light, and really flavorful. Grilling zucchini is easy, but there are a handful of little tricks for getting it just right.
Slicing the zucchini on a bias into long oval-shaped pieces is easier and grills better than other cuts. They're big enough to not fall through the grill grates, but still easy to flip. Plus, I think the bias cut looks the best.
Slice them about ½ inch thick. If they're too thin they will burn. Use a mandoline to get the most even, clean slices.
Choosing the Best Zucchini for Grilling
Choose medium-sized zucchini, which are sweeter and meatier. Avoid anything extra large, especially with big seeds, since these tend to be fibrous and have excess water.
Smaller zucchini can also work, but they're more prone to falling through the grill grates. If using small or baby zucchini, grill them whole or slice in half lengthwise.
How to Keep Grilled Zucchini from Getting Soggy
It's super important to season your zucchini right before cooking and no sooner. This keeps it from leaching out water, which makes the zucchini soggy and prevents it from browning. Seasoning right before cooking ensures perfectly cooked zucchini with the best texture.
Make sure your grill is preheated, cleaned, and rubbed lightly with oil before grilling. You can also use a grill pan.
The finishes are simple, but add so much flavor. Really good-quality Parmigiano Reggiano that's freshly shaved with a vegetable peeler and a nice aged Aceto Balsamico Tradizionale will give the best results.
Grana Padano, Pecorino and other hard cheeses also work well, and you can also use homemade balsamic reduction or store-bought balsamic glaze in a pinch.
Basil and pine nuts add more texture and flavor, but you can also swap in different nuts and herbs as you see fit.
This dish is best served warm or at room temperature and is great as both a side or an antipasto!
For more delicious fresh zucchini recipes, try this authentic spaghetti alla Nerano, this simple zucchini frittata, or a creamy zucchini orzo.
Why This Recipe Works
- Slicing zucchini on a bias creates long oval-shaped pieces that are easier to grill.
- Seasoning right before cooking results in better browning and prevents soggy zucchini.
- Finished with a few simple, high-quality ingredients to add lots of flavor with little effort.
- Can be served both warm and at room temperature; as a side or antipasto.
Ingredient Notes
Zucchini - Look for small to medium-sized zucchini that feel firm and heavy for their size. These are sweeter and contain less water, which means better texture and flavor. Avoid big zucchini, which can be watery and fibrous with lots of seeds, making them softer on the grill.
Olive oil - A bit of extra virgin olive oil gives flavor and prevents sticking. Use a high-quality extra virgin olive oil like the kind featured in my Italian olive oil guide.
Pine nuts - Make sure you lightly toast them first to bring out their nuttiness and crunch.
Balsamic vinegar - A good-quality, thick and syrupy Aceto Balsamico Tradizionale is the best option. If you can't find it, the next best thing is a homemade balsamic reduction or a simple store-bought balsamic glaze for a sweeter flavor. Do not use plain store-bought balsamic vinegar, it's too thin.
Parmigiano - High-quality Parmigiano Reggiano gives a sharp, salty, and sweet taste. Make sure to freshly shave it on top before serving. It makes a big difference.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or grill pan
- Sharp knife or mandoline
- Tongs
- Small skillet
- Vegetable peeler
How to Grill Zucchini
- Preheat a grill or grill pan over medium-high heat.
- Trim the ends of the zucchini, then slice about ½ inch thick on a strong bias or lengthwise if you prefer.
- Brush lightly with olive oil and season with kosher salt and freshly cracked black pepper.
- Place on the grill and cook until tender with deep grill marks, about 2-3 minutes per side. Let them sit undisturbed to develop good color.
Pro Tip: A light brush of oil on the grill grates or pan helps to develop grill marks and prevents sticking.
- Transfer to a platter and let cool slightly.
- Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Watch closely so they don't burn.
- Arrange the zucchini on a platter. Drizzle lightly with balsamic and a bit more olive oil, then sprinkle with flaky sea salt and freshly cracked black pepper.
Pro Tip: Let the balsamic drizzle be restrained, a little goes a long way and too much can be overpowering, especially with traditional aged balsamic or balsamic reduction.
- Scatter the shaved Parmigiano Reggiano, toasted pine nuts and torn basil all over.
- Serve warm or at room temperature.
Tips for Perfect Grilled Zucchini
- Don't salt the zucchini too far in advance since it draws out water and will make the zucchini mushy. Only season right before grilling so the zucchini stays firm and browns better.
- Resist flipping too soon. If the zucchini sticks, it's not ready yet. Once a good crust forms, it will release easily.
- Use a vegetable peeler to make thin shavings of cheese.
- For perfectly even zucchini slices, use a mandoline set to ½ inch thick.
Grilled Zucchini Variations
- Use other varieties of squash like yellow straightneck or crookneck squash, pattypan, or cocuzza.
- Use Grana Padano, Pecorino Romano, or another hard cheese instead of Parmigiano.
- Replace basil with fresh parsley, dill, thyme, chives, or mint.
- Substitute pine nuts with walnuts, hazelnuts, cashews, almonds, or even pepita seeds.
- Add a sprinkle of red pepper flakes or peperoncino for a bit of heat or some freshly shaved lemon zest for brightness.
What to Serve with Grilled Zucchini
You can serve this dish as an antipasto on its own or as a side to a light main dish.
It's wonderful with chicken scallopini with tomatoes, this easy fish piccata, an impressive grilled swordfish recipe, or my summery riff on meatballs with puttanesca sauce.
This grilled zucchini recipe is also great next to a few simple pasta dishes such as this easy pasta ponza with tomatoes and breadcrumbs or my silky, creamy pasta al limone.
Storage and Make-Ahead Tips
This recipe is best made and served on the spot. You can slice the zucchini in advance, but only season right before cooking to prevent it from leaching out water.
Once grilled, you can keep the zucchini at room temperature for a few hours. For best results, wait to add the toppings right before serving.
Store any extra grilled zucchini in an airtight container in the fridge for up to 3 days. Enjoy it cold or reheat briefly in the microwave.
FAQs
Yes, just brush the grill lightly with olive oil and cook the zucchini slices over medium-high heat, undisturbed, for about 2-3 minutes per side to develop nice grill marks.
No, zucchini skin is thin and softens nicely with heat. Leave it on.
The grill or grill pan likely isn't hot enough, or the zucchini was wet when it hit the grates. Make sure the grill is fully preheated, pat the slices dry if needed, and don't move them once they're down for the first 2-3 minutes.
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Easy Grilled Zucchini with Balsamic Glaze
Ingredients
- 4-5 zucchini medium size, about 1.5 - 2lbs
- 3 tablespoons extra virgin olive oil plus more for finishing
- kosher salt and freshly cracked black pepper to taste
- 3 tablespoons pine nuts
- 1-2 tablespoons aged balsamic vinegar homemade balsamic reduction, or store-bought balsamic glaze*
- flaky sea salt for finishing
- ⅓ cup Parmigiano Reggiano or Grana Padano, shaved
- ¼ cup fresh basil leaves torn
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Trim the ends of the zucchini, then slice about ½ inch thick on a strong bias or lengthwise if you prefer.4-5 zucchini
- Brush lightly with olive oil and season with kosher salt and freshly cracked black pepper.3 tablespoons extra virgin olive oil, kosher salt and freshly cracked black pepper
- Place on the grill and cook until tender with deep grill marks, about 2-3 minutes per side. Let them sit undisturbed to develop good color.
- Transfer to a platter and let cool slightly.
- Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Watch closely so they don't burn.3 tablespoons pine nuts
- Arrange the zucchini on a platter. Drizzle lightly with balsamic and a bit more olive oil, then sprinkle with flaky sea salt and freshly cracked black pepper.1-2 tablespoons aged balsamic vinegar, flaky sea salt
- Scatter the shaved Parmigiano Reggiano, toasted pine nuts, and torn basil all over.⅓ cup Parmigiano Reggiano , ¼ cup fresh basil leaves
- Serve warm or at room temperature.
Notes
- A light brush of oil on the grill grates or pan helps to develop grill marks and prevents sticking.
- Don't salt the zucchini too far in advance since it draws out water and will make the zucchini mushy. Only season right before grilling so the zucchini stays firm and browns better.
- Resist flipping too soon. If the zucchini sticks, it's not ready yet. Once a good crust forms, it will release easily.
- Use a vegetable peeler to make thin shavings of cheese.
- For perfectly even zucchini slices, use a mandoline set to ½ inch thick.
- Let the balsamic drizzle be restrained, a little goes a long way and too much can be overpowering, especially with traditional aged balsamic or balsamic reduction.
