Grilled Zucchini is a simple and aromatic dish layered with garlic, herbs, balsamic vinegar, and olive oil—perfect as an appetizer or light side.

If you’re looking for a simple but impressive appetizer, this grilled zucchini is always a good choice.

Slices of zucchini are grilled and then layered with garlic, herbs, and a touch of balsamic vinegar. At the end, everything is finished with good olive oil, which brings all the flavors together.

It’s a very simple dish, but full of aroma. I usually serve it with rustic bread, which soaks up all the juices. It’s one of those recipes that works every time, especially when you want something light but still full of flavor.

Where did I draw inspiration for this dish?

While traveling in Italy, I had dinners where dishes kept coming to the table for hours—from early evening until late at night.

Everything was simple, but full of flavor. The grilled zucchini stayed with me the most. It didn’t need much—just good ingredients and the right balance.

In my version, I add garlic, herbs, and a touch of balsamic vinegar, then finish it with olive oil. It’s still simple, but a bit more aromatic.

I like serving it with rustic bread—it soaks up all the juices and makes the whole dish come together.

How to choose the best ingredients for Grilled Zucchini

Zucchini: Choose young zucchini with thin skin and small seeds. They are more delicate and perfect for grilling. You can slice them into rounds or long strips

Olive oil: Use good-quality extra virgin olive oil. It brings the whole dish together and adds depth of flavor

Balsamic vinegar: Choose a good-quality balsamic vinegar, ideally from Modena. A simple ingredient, but it makes a difference—look for one with a clean, balanced taste

Herbs: Add your favorite grill herbs—thyme, oregano, rosemary, or a simple herb mix like Italian herb mix. They give the zucchini extra aroma and a more Mediterranean character

Top Tip for Success

If you're going to make this recipe, make sure to follow this top tip!

Arrange the grilled zucchini in a glass or transparent dish—it shows the layers and looks more appealing
Store in the fridge and take it out about 30 minutes before serving so the flavors open up
If you have a spray bottle for balsamic vinegar, use it for a light, even finish. If not, drizzle it gently in small amounts
You can adjust the flavor with your favorite herbs—mint, chili, or a simple herb mix all work well
Prepare the zucchini a day in advance—the flavors will blend and become deeper
Don’t add too much oil at once—add gradually so the zucchini doesn’t become too heavy
Layer with garlic evenly so every bite has flavor

How to Enjoy!

Baguette — crispy, perfect for soaking up the juices Artisan bread — especially with a good crust
Ciabatta or focaccia — soft inside, great with olive oil and balsamic
Bruschetta — serve on toasted bread as a simple appetizer
With grilled meats — chicken, wings, or other BBQ dishes
As part of an antipasti board — with cheeses, olives, and cured meats
On its own — as a light appetizer or side dish

Other Ideas for Summer Vegetables

Zucchini Sticks Stuffed with Minced Meat: If you're looking for a light, quick, and incredibly tasty dish, this zucchini recipe is perfect for you. You have to give it a try!

Grilled Vegetables Roasted Mozzarella: These grilled vegetables are perfectly seasoned and topped with melted mozzarella, making this simple dish delicious and perfect for a summer lunch. Try it, and you'll want more.