Grilled Zucchini with Lemon-Balsamic Vinaigrette

Grilled Zucchini with Lemon-Balsamic Vinaigrette
Photo by Scott Phillips


  • 3 small or 2 medium zucchini (about 1 pound)
  • 1 Tbs. balsamic vinegar
  • 3 Tbs. freshly grated Parmigiano Reggiano
  • Kosher salt
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • Freshly ground black pepper
  • ½ tsp. finely grated lemon zest
  • + 1 more ingredients
    • ½ tsp. chopped fresh thyme

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it's all right if some of the seeds remain. Arrange th...

View full recipe at Fine Cooking


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