Grilled Zucchini Recipe

Grilled zucchini slices topped with mint leaves on round plate.

Grilled Zucchini Recipe

With only a handful of ingredients and very little time you can transform zucchini into a simple, flavorful dish. Enjoy grilled zucchini with mint and vinegar as antipasto or a side dish along with grilled fish or meat.

Course antipasto, Side Dish

Cuisine Sicilian-Italian

Keyword Italian grilled zucchini with mint, vinegar and garlic

Prep Time 10

Cook Time 8

Resting time 1

Servings servings

Calories 117kcal

Author Nadia Fazio

Ingredients

2 medium zucchini
3 tbsp. olive oil divided
2 tbsp. white wine vinegar
1 clove garlic crushed
½ tsp salt to taste
handful fresh mint leaves

US Customary - Metric

Instructions

Preheat your grill.
Wash the zucchini, dry them and trim off both ends. Slice into 1/4 inch slices. Do not slice too thin.
Brush both sides with 1 tbsp. of olive oil. Grill on both sides until tender but not mushy, about 3-4 minutes per side.
In a small bowl stir together the remaining olive oil, vinegar, crushed garlic clove and salt. Place zucchini in a medium sized bowl, pour the vinaigrette over the slices and toss to coat. I use my hands to gently toss the zucchini.
Plate the zucchini slices and pour the remaining vinaigrette over them. Top with mint leaves.
Let sit at room temperature for an hour. You may keep or remove the crushed garlic before serving.

Notes

Cooking options if you don't have access to an outdoor grill:

Use an indoor grill, a grill pan or broil the zucchini in your oven until tender, about 4-5 minutes per side.

Substitutions and Variations

If you don't have access to or you're not a fan of mint, replace with fresh basil.

Serving Suggestions

-Serve as antipasto or a side dish.
-The recipe may be multiplied as needed to feed a crowd or use up an abundance of zucchini from your garden.

Storage

Keep leftovers refrigerated for up to 3 days. Bring to room temperature before serving.

Nutrition