Honey Balsamic Grilled Zucchini

grilled zucchini halves on a round white plate drizzled with balsamic vinegar and goat cheese.

5 from 1 vote

This Honey Balsamic Grilled Zucchini was such a hit at my family BBQ. Seasoned squash that is grilled until perfectly tender then finished with a drizzle of honey balsamic glaze, crumbled goat cheese, and a sprinkle of fresh herbs!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: servings

Author: Rena

Equipment

cutting board
Sharp Chef's knife
grill pan
small pan

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