Grilled zucchini with sesame and maple marinade
- Preparation 10 min
- Refrigeration 15 min
- Cooking 6 min
- Servings 4
- Freezing I do not suggest
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🥒 Zucchini done differently, on a family BBQ night
I was cooking with my kids one evening, a big beef strip loin on the barbecue, and I wanted to eat my zucchini in a different way. I improvised this little Asian sesame and maple marinade to go with it, and it was absolutely delicious. My kids went crazy for it, they ate all four zucchinis. It’s the kind of simple side dish that steals the show without even trying.
🍁 Sesame and maple, the perfect pairing
The toasted sesame oil brings that nutty umami flavour, the maple adds sweetness, and the soy sauce balances everything with its saltiness. Half of the marinade is used to marinate the zucchini, the other half to drizzle on at serving time. It’s really that simple. No need to overthink it with complicated steps.
🔥 The ultimate all-purpose BBQ side dish
These zucchinis go wonderfully with pretty much any meat on the grill. They come together easily and cook quickly, so they’re perfect while your cut of meat is resting. A fresh, flavourful side dish ready in just a few minutes. Exactly what you need for a stress-free summer dinner.
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🔪 Slice thick, lengthwise
Cut your zucchini into thick slices about ½ in lengthwise. Never into thin rounds. A slice that’s too thin becomes soft and falls apart on the grill. The thickness is what gives you beautiful slices that hold together and eat well.
🌡️ Don’t overcook them
An overcooked zucchini turns mushy, and that’s exactly what we don’t want. Keep an eye on them. Aim for slices that are tender but still a little firm, with nice grill marks. A few minutes is more than enough.
⌛ 15 minutes of marinating, no more
A quick 15-minute rest on the counter is all it takes for the zucchini to lightly absorb the marinade. No need to leave them for hours. They pick up the flavour fast, and you keep all their crunch.
✳️ The crosshatch mark trick
For those beautiful diamond-shaped marks worthy of a restaurant, rotate the slices 45 degrees halfway through cooking the first side before flipping. A small move that makes all the difference visually.
🥄 Keep half the marinade for the end
Always reserve half your marinade to drizzle over the zucchini once they’re grilled. That hit of fresh marinade at serving time is what makes the dish truly flavourful. So much better than a plain cook-and-serve.
✅ What to serve with my grilled zucchini with sesame and maple marinade?
They go wonderfully with all your grilled meats, from beef strip loin to chicken. Serve them alongside my grilled asparagus with miso and maple for a complete BBQ veggie platter.
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Zucchini
- 4 zucchinis, sliced thick lengthwise (about ½ in / 1.5 cm)
- Salt and pepper
Marinade
- 3 tbsp (45 ml) toasted sesame oil
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) soy sauce
- 2 large garlic cloves, finely chopped
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) toasted sesame seeds
Garnish
- Toasted sesame seeds, to taste
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Preparation
- In a bowl, whisk together the sesame oil, olive oil, soy sauce, garlic, maple syrup and sesame seeds. Season with salt and pepper.
- Divide the marinade in two: half for marinating, the other half reserved for drizzling at serving time.
- Place the zucchini slices in a dish, pour over the first half of the marinade, toss to coat well and let rest for 15 minutes on the counter.
- Preheat the barbecue to medium-high heat and oil the grate. Place the zucchini slices on the grill, close the lid and grill for 1 ½ to 2 minutes. Rotate the slices 45° and continue for another 1 ½ to 2 minutes for nice crosshatch marks, then flip and grill for about 1 more minute. Don’t overcook. They should stay tender with a little bite.
- Place the zucchini on a plate, drizzle with the reserved marinade and garnish with toasted sesame seeds. Serve immediately.
Slice them thick lengthwise, marinate briefly, then grill over medium-high heat for a few minutes on each side with the lid closed, until tender and nicely marked. The key is not to overcook them, otherwise they go soft.
Not long at all: about 1 ½ to 2 minutes per position, for a total of 5 to 6 minutes. Zucchini cook quickly and turn soft fast, so keep a close eye on them and pull them off as soon as they’re tender with nice grill marks.
No, fifteen minutes on the counter is more than enough. Zucchini absorbs flavour quickly, and a longer marinade will only make it soft before it even hits the grill. Keep it firm for the barbecue.
Yes, the sesame and maple marinade is easy to make ahead and keeps for a few days in the fridge in an airtight jar. Whisk it again before using. The oil tends to separate as it sits.
They’re the perfect side for all grilled meats, from beef strip loin to chicken. Serve them with my grilled asparagus with miso and maple for a beautiful BBQ vegetable spread.
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