Easy Grilled Zucchini with Balsamic Glaze

Overhead view of a white oval platter of grilled zucchini with shaved Parmigiano, toasted pine nuts, and fresh basil, with silver serving tongs, a bowl of pine nuts, a wedge of Parmigiano, and an orange napkin arranged around it.

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Easy Grilled Zucchini with Balsamic Glaze

Looking for the best grilled zucchini recipe? Thick-cut zucchini slices are grilled until lightly charred, then topped with Parmigiano, 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.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4

Calories: 213kcal

Author: Nicole Gaffney

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.

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