Mediterranean Grilled Zucchini with Spicy Asian Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 3–4
This Mediterranean Grilled Zucchini with Spicy Asian Sauce is the kind of side dish that turns a basic vegetable into something irresistible. The zucchini is grilled until tender and slightly smoky, then drizzled with a tangy-spicy Asian-style sauce infused with garlic, ginger, and sesame. It’s light, vibrant, and full of Mediterranean balance — perfect alongside grilled meats, seafood, or as a healthy appetizer.
Ingredients
3 medium zucchinis, sliced lengthwise
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tsp chili paste or sriracha (5 ml)
1 tbsp (15 ml) sesame oil
1 clove garlic, minced (3 g)
1 tsp fresh ginger, grated (5 g)
1 tsp honey or brown sugar (5 g)
Sesame seeds & chopped scallions (optional, for garnish)
Instructions
Preheat the Grill or Pan:
Heat a grill or grill pan over medium-high heat. Lightly brush with oil to prevent sticking.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, chili paste or sriracha, sesame oil, garlic, ginger, and honey.
Taste and adjust spice or sweetness to your liking. Set aside.
Grill the Zucchini:
Lightly brush the zucchini slices with olive oil and sprinkle with a little salt and pepper.
Place them on the grill and cook for 3–4 minutes per side, or until they have nice grill marks and are tender but not mushy.
Assemble and Serve:
Arrange the grilled zucchini on a platter. Drizzle the spicy Asian sauce over the top.
Garnish with sesame seeds and chopped scallions, if using.
Serve warm or at room temperature.
Tips & Variations
For Perfectly Grilled Zucchini:
Don’t slice too thin — aim for ¼-inch thickness so they don’t fall apart on the grill.
Pat the slices dry before grilling to get crispier edges.
Avoid overcrowding the grill to allow even cooking.
Flavor Variations:
Add a splash of lemon juice or balsamic glaze for a Mediterranean touch.
Mix in a little peanut butter or tahini to the sauce for a creamy twist.
Sprinkle chopped fresh herbs like parsley, cilantro, or mint for brightness.
Add a few drops of toasted sesame oil at the end for deeper flavor.
Make It a Main Dish:
Top the grilled zucchini with crumbled feta or toasted nuts for extra substance.
Serve over cooked rice, couscous, or quinoa for a light meal.
Pair it with grilled chicken, salmon, or tofu for a full Mediterranean-Asian fusion plate.
Storage Tips:
Leftovers keep well in the fridge for up to 2 days.
Reheat gently or enjoy cold as part of a salad bowl.
Q&A
Q: Can I use an oven instead of a grill?
Yes. Roast zucchini slices on a baking sheet at 425°F (220°C) for about 15 minutes, flipping halfway through.
Q: Is there a substitute for soy sauce?
Use tamari (for gluten-free) or coconut aminos for a slightly sweeter, lower-sodium option.
Q: Can I adjust the spice level?
Absolutely. Use less chili paste for mild heat or add more if you like it fiery.
Q: What if I don’t have sesame oil?
Olive oil works too, though sesame oil adds a unique nutty flavor. You can add a sprinkle of toasted sesame seeds to make up for it.
Q: Can I prep this ahead?
Yes. The sauce can be made 2–3 days in advance and stored in the fridge. Grill the zucchini just before serving for the best texture.
Nutrition Breakdown
(Per Serving, Approximate)
Calories: 120
Protein: 3 g
Fat: 8 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 5 g
Sodium: 480 mg
(Values may vary slightly depending on sauce ingredients.)
Conclusion
This Mediterranean Grilled Zucchini with Spicy Asian Sauce is a perfect balance of smoky, spicy, and savory. It’s fresh, quick to prepare, and surprisingly satisfying for such a simple dish. Whether served as a side, appetizer, or part of a grain bowl, it brings a flavorful fusion twist to your Mediterranean table — light, healthy, and full of character.