Grilled Zucchini with Herb-Caper Vinaigrette
By Matthew FairmanPublished on June 7, 2025
Time
55 minutes
Yield
Serves 4
Ingredients
1½ pounds small (4- to 6-ounce) zucchini, halved lengthwise4 scallions, white and green parts separated, green parts sliced thin6 tablespoons extra-virgin olive oil, divided¾ teaspoon table salt 3 tablespoons minced fresh parsley 1½ tablespoons lemon juice 1 tablespoon chopped fresh dill 1 tablespoon capers 1 garlic clove, minced¼ teaspoon red pepper flakes ½ teaspoon flake sea salt
Before You Begin
We prefer small zucchini here—they have smaller seeds than more mature zucchini, they are sweeter, and they have a more delicate texture.
Instructions
- Toss 1½ pounds small (4- to 6-ounce) halved zucchini and whites of 4 scallions with 2 tablespoons extra-virgin olive oil on rimmed baking sheet. Sprinkle vegetables all over with ¾ teaspoon table salt.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter full of charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Meanwhile, combine thinly-sliced scallion greens, 3 tablespoons minced fresh parsley, 1½ tablespoons lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon capers, 1 minced garlic clove, ¼ teaspoon red pepper flakes, and remaining ¼ cup extra-virgin olive oil in bowl; set aside.
- Clean and oil cooking grate. Place scallion whites on grill, perpendicular to grate bars. Place zucchini on grill cut side down. Cook (covered if using gas) until scallion whites are lightly charred all over, about 2 minutes per side, and zucchini is well browned and tender, 3 to 5 minutes per side. Transfer zucchini to serving platter and scallion whites to cutting board.
- Spoon vinaigrette over zucchini. Slice scallion whites thin and sprinkle over zucchini. Sprinkle with ½ teaspoon flake sea salt. Serve.
Time
55 minutesYield
Serves 4Ingredients
1½ pounds small (4- to 6-ounce) zucchini, halved lengthwise
4 scallions, white and green parts separated, green parts sliced thin
6 tablespoons extra-virgin olive oil, divided
¾ teaspoon table salt
3 tablespoons minced fresh parsley
1½ tablespoons lemon juice
1 tablespoon chopped fresh dill
1 tablespoon capers
1 garlic clove, minced
¼ teaspoon red pepper flakes
½ teaspoon flake sea salt
Ingredients
1½ pounds small (4- to 6-ounce) zucchini, halved lengthwise
4 scallions, white and green parts separated, green parts sliced thin
6 tablespoons extra-virgin olive oil, divided
¾ teaspoon table salt
3 tablespoons minced fresh parsley
1½ tablespoons lemon juice
1 tablespoon chopped fresh dill
1 tablespoon capers
1 garlic clove, minced
¼ teaspoon red pepper flakes
½ teaspoon flake sea salt
Ingredients
1½ pounds small (4- to 6-ounce) zucchini, halved lengthwise
4 scallions, white and green parts separated, green parts sliced thin
6 tablespoons extra-virgin olive oil, divided
¾ teaspoon table salt
3 tablespoons minced fresh parsley
1½ tablespoons lemon juice
1 tablespoon chopped fresh dill
1 tablespoon capers
1 garlic clove, minced
¼ teaspoon red pepper flakes
½ teaspoon flake sea salt
Why This Recipe Works
Mild, sweet baby zucchini took on smoky complexity when quickly kissed by the grill. Charred scallions amplified that sweet smokiness, while the fresh scallion greens, parsley, and dill in the lemony, bright-green vinaigrette adorned the grilled veggies with an array of fresh flavors. Briny capers and flake sea salt added firework bursts of flavor. All together, this simple preparation elevates late summer’s bumper crop of squash into a perfect weeknight side or an elegant addition to any barbecue.
Before You Begin
We prefer small zucchini here—they have smaller seeds than more mature zucchini, they are sweeter, and they have a more delicate texture.
Instructions
- Toss 1½ pounds small (4- to 6-ounce) halved zucchini and whites of 4 scallions with 2 tablespoons extra-virgin olive oil on rimmed baking sheet. Sprinkle vegetables all over with ¾ teaspoon table salt.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter full of charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Meanwhile, combine thinly-sliced scallion greens, 3 tablespoons minced fresh parsley, 1½ tablespoons lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon capers, 1 minced garlic clove, ¼ teaspoon red pepper flakes, and remaining ¼ cup extra-virgin olive oil in bowl; set aside.
- Clean and oil cooking grate. Place scallion whites on grill, perpendicular to grate bars. Place zucchini on grill cut side down. Cook (covered if using gas) until scallion whites are lightly charred all over, about 2 minutes per side, and zucchini is well browned and tender, 3 to 5 minutes per side. Transfer zucchini to serving platter and scallion whites to cutting board.
- Spoon vinaigrette over zucchini. Slice scallion whites thin and sprinkle over zucchini. Sprinkle with ½ teaspoon flake sea salt. Serve.
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