Published July 1, 1995.
For the best grilled zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. Zucchini benefited from grilling since the liquid in the vegetable evaporated when exposed to the dry heat, causing the delicate flavor of the vegetable to become concentrated. In fact, when grilling, it was not necessary, or even desirable, to remove liquid by salting. Given the intense heat of the grill, we found that the high moisture content in the zucchini actually helped to keep the vegetable from scorching over hot coals in our grilled zucchini recipe.
Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry, or fish.
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