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The first time I made this Honey Balsamic Grilled Zucchini recipe at a family BBQ it was a huge hit! I created it on a whim because I had so many zucchini that I had to use up and they turned out perfect 🤩. I seasoned them and then grilled until perfectly tender. Finished them off with a drizzle of honey balsamic glaze, crumbled goat cheese, and a sprinkle of fresh herbs!
Honey Balsamic Grilled Zucchini is my go-to recipe, especially when I have an abundance of garden zucchini to use up! It’s savory with a subtle sweetness from the glaze and a touch of tang from the cheese. Best of all: It pairs well with just about everything, from grilled meats to hearty salads. Another delicious grilled veggie I think you will also like is my simple grilled artichokes.
While squash is everywhere you look in the summer, it’s available all year round and cooks in under 10 minutes on the grill. Mix a simple glaze, season the zucchini, and cook until those amazing charred marks appear on each side. Serve with burgers, steak, or grilled chicken for the ultimate meal.
Why you should make this recipe
- Quick and easy to make: After prepping the glaze and vegetables, this grilled zucchini recipe will be ready in just about 10 minutes.
- So flavorful: Such an amazing combination of flavors! You’ve got the tender zucchini topped with a sweet sauce and then a sprinkle of tangy goat cheese and a splash of acidic balsamic.
- Nutrient-rich: Made with simple foods such as zucchini, balsamic vinegar, honey, and goat cheese, this recipe is naturally gluten-free and vegetarian. Plus, a single large zucchini comes packed with nearly 4 grams of protein, more than 3 grams of fiber, and loads of minerals, ranging from calcium and iron to magnesium and potassium according to the USDA.
Ingredients needed
Just 5 main ingredients needed to make this grilled zucchini recipe! You’ll want to make this on repeat during grilling season! Here is everything you’ll need:
- Balsamic vinegar: Gives the glaze a rich flavor with fruity notes.
- Honey: Adds sweetness to the glaze.
- Zucchini: Choose fresh, dark green zucchini that is not too soft to the touch.
- Kosher salt & pepper: To enhance all of the delicious flavors!
- Olive oil: For grilling the zucchini.
- Goat cheese: Crumbled goat cheese adds a creaminess and tangy flavor that is the perfect contrast to the balsamic glaze.
- Freshly chopped herbs: Sprinkle any favorite herbs over the top, just before serving for an impressive presentation and a bit of brightness! I like to use dill, parsley, or cilantro straight from my mini garden.
How to make it
- Make the glaze: Start by making the honey balsamic glaze. Place the balsamic vinegar and honey in a saucepan and stir to combine. Simmer for 10-12 minutes, stirring occasionally, until reduced and thickened. Allow it to cool, and it will thicken even more.
- Prep the zucchini: Meanwhile, cut the ends off the zucchini and discard. Half each zucchini lengthwise and spread over a sheet pan, cut side up. Season with salt and allow it to sit for 10 minutes, then thoroughly pat dry with a paper towel. Sprinkle with pepper and rub with oil.
- Cook: Heat a grill pan over medium heat. Grill the prepared zucchini for 8-10 minutes, flipping halfway.
- Serve: Arrange the grilled zucchini on a platter and drizzle with the balsamic glaze. Top with crumbled goat cheese and sprinkle with fresh herbs, if desired.
My Pro Tip
Recipe Tips
- I always make sure that my zucchini is dry before I grill it. If it is wet, it will steam, and you won’t get the same depth of flavor or crisped-up exterior.
- Before grilling, make sure the grates on the grill are clean and well-oiled.
- Cook zucchini until it is charred on both sides. It should be tender but still have some bite. Do not overcook it, or it could turn out mushy—trust me, I’ve had to toss more than one batch that sat over heat for too long.
Frequently asked questions
To keep the zucchini from getting soggy while grilling, be sure to cut zucchini in half lengthwise, so the pieces are thick enough that they won’t fall through the grates of the grill. Also, grill at a high enough heat (400 to 450 degrees F) that the outside gets slightly crispy. As soon as the zucchini is tender enough to pierce with a fork, remove it from the grill.
To avoid your zucchini becoming mushy, it’s important to let it sit with salt for 10 minutes, then thoroughly pat it dry with a paper towel. This will remove the excess water that zucchini contains and keep it from steaming on the grill, which can make it overly soft.
No, it is not necessary to peel zucchini before cooking. The bright green skin very thin you will not even notice it. So it is completely safe to eat the skin of a zucchini.
Variations
- Yellow squash: Have yellow squash to use up? Follow this same recipe to make grilled yellow summer squash, or make a combination of both.
- Different cheese: Instead of a crumble of goat cheese, sometimes I like to sub in a crumbled feta cheese or parmesan cheese.
- Seasonings: To add extra flavor you can add a sprinkle of any favorite seasoning blend, from Italian seasoning to seasoning salt, and spice things up with a dash of red pepper flakes.
- Add a dip: Instead of making the glaze, you could serve your grilled zucchini with a creamy dip like ranch dressing or tzatziki sauce
Serving suggestions
Here are some ideas of what I like to serve with grilled zucchini:
- Flying Dutchman Burger
- Blackened Shrimp
- Air Fryer Boneless Chicken Thighs
- Grilled Salmon
- Grilled Teriyaki Chicken Skewers
Storage recommendations
I like to use the leftovers chopped up and served over eggs or a salad. Here’s how to keep it fresh for longer:
- Storing leftovers: Place leftover grilled zucchini in an airtight container in the fridge for up to 3 days. This recipe is not suitable for freezing.
- Reheat: Warm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
More zucchini recipes
- Creamy Mushroom and Zucchini
- Eggplant and Zucchini Gratin
- Baked Zucchini Chips
- Parmesan Zucchini Corn Salad
- Enchilada Stuffed Zucchini Boats
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Honey Balsamic Grilled Zucchini
Ingredients
- 2/3 cup balsamic vinegar
- 1 tablespoon honey
- 1.5 pound small to medium zucchini
- Kosher salt and pepper, to taste
- 1 1/2 tablespoon olive oil
- 1/3 cup goat cheese, crumbled
- Optional: freshly chopped herbs
Instructions
- Start by making the honey balsamic glaze. Place the balsamic vinegar and honey in a saucepan and stir to combine. Simmer for 10-12 minutes, stirring occasionally, until reduced and thickened. Allow it to cool, and it will thicken even more.
- Meanwhile, cut the ends off the zucchini and discard. Half each zucchini lengthwise and spread over a sheet pan, cut side up. Season with salt and allow it to sit for 10 minutes, then thoroughly pat dry with a paper towel. Sprinkle with pepper and rub with oil.
- Heat a grill pan or outdoor grill over medium heat. Grill the prepared zucchini for 8-10 minutes, flipping halfway.
- Arrange the grilled zucchini on a platter and drizzle with the balsamic glaze. Top with crumbled goat cheese and sprinkle with fresh herbs, if desired.
Notes
- Storing leftovers: Place leftover grilled zucchini in an airtight container in the fridge for up to 3 days. This recipe is not suitable for freezing.
- Reheat: Warm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We were really amazed at how good this turned out.