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Active time
15 minutes
Total time
30 minutes
4–6 servings

¼ cup extra-virgin olive oil

3 cloves garlic, finely chopped

4 medium zucchini, cut in half lengthwise

Salt and freshly ground pepper

2 tablespoons balsamic vinegar

⅓ cup coarsely chopped fresh mint

  1. Heat the oil and garlic in a small saucepan over low heat, just until the garlic is very aromatic, about 2 minutes. Remove from the heat.
  2. Preheat a gas grill to high or let a charcoal fire burn down to white-hot. Brush the zucchini with some of the garlic oil and season to taste with salt and pepper. Grill the zucchini, skin side down, until it begins to soften, about 3 minutes. Turn and cook until tender, 3 to 6 minutes more, depending on the size of the zucchini.
  3. Cut each zucchini half at a sharp angle into 2 or 3 pieces and place in a bowl. Add the vinegar, mint, and the remaining garlic oil. Toss well. Season with additional salt and pepper. Serve warm or at room temperature.

Recipe courtesy of chef Art Smith.


Calories: 166
Fat: 14g
Sodium: 49mg
Carbohydrate: 10g
Protein: 3g

Yield: 4–6 servings

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