This grilled zucchini dish brings a refreshing twist to your table.

Chef Valerie Rice shares her expertise:

“This dish is just as tasty with any squash variety you have available. I enjoy growing different types; grey zucchini and romanesco squash are my favorites due to their rich taste and creamy texture when cooked. Fresno peppers are simple to cultivate and pack more flavor than jalapeños. They thrive in sunny spots and can flourish in a terracotta pot.”

Grilled Zucchini recipe
Prep Time

5 minutes

Cooking Time

7 minutes

Recipe Categories

Ingredients

  • ¼ cup extra-virgin olive oil, plus additional for brushing

  • 1 fresno chile or ½ jalapeño, thinly sliced

  • 1 small garlic clove, thinly sliced

  • 1 tablespoon red wine vinegar

  • 1 tablespoon fresh lemon juice (from ½ lemon)

  • 1 tablespoon finely chopped fresh mint

  • 1 teaspoon grated lemon peel (from 1 lemon)

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 4 zucchini or yellow squash

  • Flaky sea salt for finishing

  • ½ cup cherry tomatoes, halved

  • Fresh mint leaves for garnish

Instructions

  1. Heat the barbecue grill to medium-high. In a small bowl, whisk together olive oil, chile, garlic, red wine vinegar, lemon juice, mint, lemon peel, salt, and pepper. Set this vinaigrette aside.
  2. Slice the zucchini lengthwise into ¼-inch-thick pieces (keeping some stem for presentation). Brush with oil and sprinkle with sea salt. Grill until lightly charred, about 5 to 7 minutes, flipping occasionally. Serve the zucchini on a platter, drizzled with half the vinaigrette and topped with tomatoes and mint leaves.