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Two grilled zucchini halves on a white plate, topped with mint salsa.
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4.60 / 5 votes

Grilled Zucchini with Mint Salsa

This is a perfect side dish for times when you’re firing up the grill for other items on your dinner menu. Grilled zucchini are great when served warm or even at room temperature, so if you’re going to be grilling other items as well, we recommend grilling the zucchini first.
Prep Time10 minutes
Cook Time5 minutes
Total Time1 hour
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 119

Ingredients

For the grilled zucchini

  • 1/2 cup plus 2 tablespoons kosher salt, for brining
  • 1 quart water
  • 2 pounds (3 large) zucchini, halved lengthwise
  • Oil, for the grill grate

For the mint salsa

  • 1 cup fresh mint, chopped fine
  • 1 cup fresh parsley, chopped fine
  • 1/4 cup extra-virgin olive oil, plus more if needed
  • 3 tablespoons white wine vinegar
  • 2 tablespoons capers, rinsed and minced
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • Salt
US - Metric

Instructions

Make the grilled zucchini

  • In a large bowl, dissolve the salt in 1 quart of water. Add the zucchini to the brine. Weigh the zucchini down with a plate to keep them submerged.
  • Let sit at room temperature for at least 45 minutes or up to 1 hour. Transfer the zucchini to a paper towel–lined plate and pat dry. Discard the brine.
  • If cooking on a charcoal grill, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
    If cooking on a gas grill, turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Leave all the burners on high.
  • Clean and oil the cooking grate. Place zucchini, cut side down, on the grill (directly over the coals if using charcoal) and cook until the zucchini are well charred on the bottom and the flesh just begins to soften, 3 to 4 minutes.
  • Flip the zucchini and continue to cook until the skin side is charred, and the zucchini is slightly soft at the edges but firm in the center, 2 to 3 minutes more. Transfer to a serving plate.

Make the mint salsa

  • In a small bowl, stir together the mint, parsley, oil, vinegar, capers, garlic, and pepper flakes. Season with salt to taste, and add more oil, if desired. Spoon the mint salsa over the zucchini and serve.

Nutrition

Serving: 1portion | Calories: 119kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 883mg | Fiber: 3g | Sugar: 4g