Ingredients
Method
Prep and Preheat
- Preheat the grill to 375°F (190°C). Lightly oil the grates using a folded paper towel and tongs to prevent sticking.
Slice and Season
- Trim zucchini ends and slice lengthwise into ⅓-inch thick planks (or cut into spears). Brush each side with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.
Make the Glaze
- In a small saucepan, simmer ½ cup balsamic vinegar and 3 tbsp sugar over medium heat until it lightly coats a spoon (about 5–7 minutes). Remove from heat and let cool slightly.
- If it becomes too thick, whisk in a spoonful of warm water.
Grill the Zucchini
- Lay slices across the grill bars for clear marks. Cook 3–5 minutes per side with the lid down until tender and lightly charred. Flip once only. Avoid crowding the grill so steam can escape.
Finish and Serve
- Brush or drizzle the zucchini lightly with the glaze right after removing from the grill. Top with torn basil and crumbled feta (or pine nuts/lemon zest for dairy-free). Serve warm or at room temperature.
Notes
- Use medium zucchini for firm texture and even slices.
- Apply the glaze after grilling so it stays glossy, not burnt.
- Don’t overcrowd the grill; space slices about a finger’s width apart.
- Bottled balsamic glaze (like Trader Joe’s) works great for weeknights.
- Store leftovers up to 3 days; enjoy cold over salads or grain bowls.