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Honey Balsamic Grilled Zucchini

Honey balsamic grilled zucchini with a sticky, dark mahogany glaze caramelized over char-marked planks. Sweet-tangy flavor clings to every side after a quick grill and a final glaze pass.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Sliced into 1/3-inch planks or halved lengthwise.
Honey Balsamic Glaze
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 garlic Minced.
  • 1 tsp fresh thyme leaves
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.5 fresh thyme For garnish.
  • 0.25 tsp flaky salt For garnish.

Equipment

  • 1 grill

Method
 

Make the honey balsamic glaze
  1. Whisk together olive oil, balsamic vinegar, honey, minced garlic, and fresh thyme leaves until the glaze looks smooth and uniform (no separate streaks).
  2. Season with salt and black pepper to taste, then whisk once more so the seasoning is evenly distributed.
Marinate and grill
  1. Brush the zucchini generously with the honey balsamic glaze, then let it sit for 15 minutes to tacky-coat the surface (use the brush to fully cover cut sides).
  2. Preheat the grill to medium-high and oil the grates lightly so the zucchini won’t stick.
  3. Grill the zucchini 3–4 minutes per side, watching for quick caramelization and flare-ups as the honey begins to darken and bubble; flip once the first side shows char-marked grill lines.
  4. In the last minute of cooking, brush the zucchini with a little extra honey balsamic glaze so it turns darker and sticky at the edges.
Serve
  1. Arrange the zucchini on a platter, drizzle any remaining honey balsamic glaze over the top, and garnish with fresh thyme and flaky salt for a final sweet-salty finish.

Notes

Pro tip: Keep the grill heat at medium-high and stay attentive—honey caramelizes fast, so flare-ups happen quickly. Refrigerate leftovers in a sealed container for up to 3 days; rewarm briefly on a hot grill pan or grill, and brush with a touch of extra balsamic if needed. Freezing is not recommended because zucchini softens as it thaws. Dietary swap: For a lower-sugar option, use a reduced-sugar honey substitute in the glaze.