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Simple and delicious. The grilled zucchini goes with practically anything.
We like to make this when we are on the boat. The zucchini travels and keeps well, it is easy to prepare and we only need a few ingredients that are kept on the boat.
A Note on Balsamic Vinegar
You will get what you pay for and for a good quality vinegar, you will pay a premium. Top-quality balsamic vinegar is labeled as aceto balsamico tradizionale, signifying that the traditional methods from Modena Italy have been used in processing and aging it.
As balsamic vinegar ages, moisture evaporates out, thickening the vinegar and concentrating the flavor. It is this aging process that makes true balsamic vinegar from Modena so expensive. Surprisingly, balsamic vinegar brings out the sweetness of fresh fruits such as strawberries.
Here are a few recommendations that I consider affordable and one that would be a fun splurge!
2 zucchini, sliced about 1/4 inch thickly
Sea Salt or Kosher Salt
Ground black pepper
Cut the zucchini into slices. Clean and preheat a grill. Brush the zucchini with oil on both sides and season with sea or kosher salt and freshly ground black pepper. Using tongs, place the zucchini on the hot grill , and cook, 2 to 3 minutes on high covered. Flip and continue cooking 2 to 3 minutes more. Remove from grill when tender. Drizzle with balsamic vinegar.