Charred Grilled Zucchini with Peach Agrodolce
High-heat grilling caramelizes zucchini for deep char and a tender center, while a stovetop agrodolce — white wine and vinegar reduced with shallot, thyme, and mustard seed, then finished with fresh peaches and butter — delivers that classic Italian sweet-sour balance. Toasted pine nuts add crunch; flaky salt sharpens every bite. This will quickly become the most talked-about plate at the cookout.
Servings: 4 servings
Calories: 286kcal
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
Calories: 286kcal | Carbohydrates: 21g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1194mg | Potassium: 671mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1016IU | Vitamin C: 50mg | Calcium: 59mg | Iron: 2mg
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