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Grilled Zucchini with Lemon-Balsamic Vinaigrette

Scott Phillips

Servings: four as a side dish.



  • 3 small or 2 medium zucchini (about 1 pound)
  • Kosher salt
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • 1 Tbs. balsamic vinegar
  • 1/2 tsp. chopped fresh thyme
  • 1/2 tsp. finely grated lemon zest
  • Freshly ground black pepper
  • 3 Tbs. freshly grated Parmigiano Reggiano

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 110
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 5
  • Sodium (mg): 530
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 4


Slice and salt the zucchini:

  • Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with kosher salt (about 1/2 tsp. per 1 lb. of zucchini) and set aside for 10 min. Blot the quarters dry with the paper towels.

Assemble and cook the dish:

  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a small bowl, whisk 2 Tbs. of the oil, the vinegar, thyme, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper.
  • Toss the zucchini with the remaining 1 tsp. olive oil. Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it browns and softens but doesn’t turn mushy, 6 to 8 min. Cut the zucchini into 3-inch pieces and put in a medium bowl. Whisk the vinaigrette again and drizzle over the zucchini. Sprinkle on the Parmigiano, toss well, adjust the seasonings to taste, and serve immediately.


Rate or Review


  • grlup | 09/14/2013

    Love this! It's so simple yet has very good flavor. A nice way to use zucchini which often is just blah. Now my favorite way to eat zucchini!

  • paraque | 07/20/2010

    This recipe is easy to make, offers a nice flavor kick, and is good for you! An innovative way to use the ever-present summer zucchini and a perfect side dish for just about any meal made on the grill.

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