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Grilled Zucchini with Lemon-Balsamic Vinaigrette

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Serves four as a side dish.

  • To learn more, read:
    Zucchini Loves High Heat
  • by from Fine Cooking
    Issue 65

  • 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
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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 110; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 2; Protein (g): protein g 4; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 530; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 1;

Photo: Scott Phillips

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!

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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