Tender Grilled Squash With A Sweet & Smoky Sauce
Charred Zucchini with Peach Agrodolce turns humble summer squash into the most talked-about plate on the table. Smoky, blistered zucchini gets spooned with a glossy, sweet-and-sour peach agrodolce laced with Fresno chili, mustard seed, and fresh thyme, then finished with toasted pine nuts and flaky salt. It eats like a restaurant course but comes together in about 30 minutes.
If you’ve only ever eaten zucchini soft and watery, this is the recipe that changes your mind. The trick is high heat, which coaxes out deep char and caramelization while keeping the center silky and tender. Then comes the agrodolce — the part that makes people ask what did you put on this? 😏
I developed this recipe as a way to use up peak-season squash and stone fruit at the same time, and it quickly became the side I reach for whenever I’m grilling. It’s the kind of effortless, elevated dish that makes you look like you’ve got a restaurant line’s worth of tricks up your sleeve.
Agrodolce For Beginners
Agrodolce is the Italian word for “sour-sweet,” a classic sauce built by reducing vinegar and something sweet until glossy and syrupy. I’m using a combination of white wine and vinegar, simmered down with shallot thyme, mustard seed, and a little Aleppo and Fresno for heat. It’s finished with ripe, sweet peaches, butter, and a touch of maple syrup. It’s jammy, bright, and just tart enough to cut through the smoky char of the grilled zucchini.
Here’s how to make it:
My best advice? Taste the agrodolce before it comes off the heat and the flavors set. It should make you pucker slightly, then smile. Adjust with a pinch of salt or a drizzle of maple to balance. And feel free to substitute peaches with other stone fruit, such as nectarines, plums, or apricots.
When you’re ready to cook, make sure your grill (or grill pan) is screaming hot (around 425°F / 220°C). I like to use a grill basket to make tossing the zucchini easier, but you can totally just grill directly on the grates.
You’ll know the zucchini is done when it has deep grill marks on all sides and a center that gives easily when pierced (usually 7-10 minutes over medium-high heat).
Pro tip: Resist the urge to stir constantly; letting the zucchini sit undisturbed for a minute or a two at a time is what builds that gorgeous char!
What to Serve With It
This is a stunner on any summer table. Serve it alongside my juicy grilled spatchcock chicken, a pan-seared steak, or a simple, oven-roasted salmon.
Love that sweet-savory-nutty combination? You’ll want to make my Sicilian cauliflower with golden raisins and pine nuts next.
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Charred Grilled Zucchini with Peach Agrodolce
Equipment
Ingredients
For the Zucchini
- 3 large zucchini, halved lengthwise and cut into 2-inch pieces
- 2 Tbsp extra virgin olive oil
- 2 tsp kosher salt
- 4 scallions, cut into 2-inch pieces
- ¼ cup pine nuts, toasted
- Flaky sea salt
For the Peach Agrodolce
- ½ cup (120ml) white wine
- 2 Tbsp (30ml) white wine vinegar
- 3 sprigs of thyme, plus more for serving
- 1 Fresno chili, thinly sliced (a jalapeño works well too)
- 1 medium shallot, thinly sliced
- 2 tsp mustard seeds
- ¼ tsp Aleppo pepper
- Pinch of kosher salt
- 2 ripe peaches, pit removed, cut into small ½-inch dice
- 2 Tbsp (28g) unsalted butter
- 1 Tbsp (15ml) maple syrup
Instructions
- Season the zucchini. Preheat a grill over medium-high heat until it reaches about 425°F (220°C). Set a grill basket inside to heat as well. Place zucchini pieces in a large mixing bowl, then drizzle with 2 Tbsp (30ml) olive oil and 2 tsp kosher salt. Toss to thoroughly coat.
- Make the agrodolce. In a medium saucepan, combine ½ cup (120ml) white wine, 2 Tbsp (30ml) white wine vinegar, 3 sprigs of thyme, 1 sliced Fresno chili, 1 sliced shallot, 2 tsp mustard seeds, ¼ tsp Aleppo pepper, and a good pinch of kosher salt. Set over medium heat, then bring the mixture to a boil. Reduce the heat, then simmer for about 5-7 minutes. Once reduced, stir in diced fresh peaches, 2 Tbsp (28g) unsalted butter, and 1 Tbsp (15ml) maple syrup. Stir well, cook for about 2 minutes, just until the flavors meld. Remove from the heat.
- Cook the zucchini. When the grill is hot, carefully add the zucchini (excess oil could cause a quick flare up). Cook, stirring occasionally, until the zucchini is charred on all sides and tender. This will take about 7-10 minutes. Return to the mixing bowl.
- Char the scallions. To the grill pan, add scallions, then cook until slightly softened and charred, about 3-4 minutes.
- Assemble, then serve! Scatter the charred zucchini and scallions on a large serving platter. Spoon the peach agrodolce on top, then garnish with toasted pine nuts, fresh thyme leaves, and a generous pinch of flaky sea salt. Enjoy!
Notes
- Make-ahead: Agrodolce can be made up to 3 days ahead. Rewarm gently on the stovetop to loosen the butter.
- I enjoy the leftovers cold or at room temp. You can warm briefly in a skillet or microwave if preferred. I do not recommend freezing.
- I’ve also tested this with pistachios and slivered almonds. Both fantastic!
Nutrition
Photography by Jo Harding.
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