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For a simple side dish you can prep ahead of time and stick on the grill with your meat this is a huge hit. I was even shocked my son went to town on them and ate most of mine. The zucchini holds the flavor really well. So if you need a veggie to grill for 4th of July consider this.

Balsamic Grilled Zucchini

(Adapted from Valerie’s Kitchen)


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2 small (approximately 8") zucchini, washed and dried

1/4 cup olive oil

1/4 balsamic vinegar

1/2 teaspoon sugar

1/2 teaspoon Italian seasoning

Fresh ground pepper, to taste


Slice the zucchini in half, lengthwise and then cut the pieces in half again. You will have 8 long slices about 1/2" thick. Place sliced zucchini in a gallon sized zippered plastic storage bag.


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In a small mixing bowl combine olive oil, balsamic vinegar, sugar, Italian seasoning, and fresh ground pepper to taste. Pour the dressing over the zucchini, seal the bag, and move it around to distribute the dressing well. Place the bag in the refrigerator for at least an hour and up to 4 hours.


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If grilling indoors, place stove top grill over medium-high heat. Lightly coat grill with olive oil and grill zucchini for approximately 2 to 3 minutes on each side or till fork tender but not mushy. If grilling outdoors, prepare your grill and grill the zucchini with cover open as directed for indoor cooking.

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