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Charred Grilled Zucchini with Peach Agrodolce Recipe

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4.1 from 30 reviews

This vibrant recipe features charred grilled zucchini paired with a sweet and tangy peach agrodolce. The zucchini is perfectly charred on a hot grill, complemented by smoky scallions and toasted pine nuts. The homemade peach agrodolce sauce delivers a delightful balance of acidity, sweetness, and spice with wine, vinegar, fresh peaches, and chili, creating a refreshing and elegant side dish perfect for summer gatherings or barbecue menus.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Zucchini and Scallions

  • 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 garnish)

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 (jalapeño can substitute)
  • 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

  1. Season the zucchini. Preheat a grill to medium-high heat (about 425°F / 220°C) and place a grill basket inside to warm. In a large mixing bowl, combine the zucchini pieces with olive oil and kosher salt, tossing to coat evenly.
  2. Make the agrodolce. In a medium saucepan, combine white wine, white wine vinegar, thyme sprigs, sliced Fresno chili, sliced shallot, mustard seeds, Aleppo pepper, and kosher salt. Bring to a boil over medium heat, then reduce to a simmer for 5-7 minutes until slightly reduced. Stir in diced peaches, unsalted butter, and maple syrup, cooking for another 2 minutes until flavors meld. Remove from heat.
  3. Cook the zucchini. Carefully place the zucchini pieces on the hot grill basket, avoiding excess oil to prevent flare-ups. Grill for 7-10 minutes, stirring occasionally, until zucchini is tender and charred on all sides. Transfer back to the mixing bowl.
  4. Char the scallions. Add the scallions directly to the grill basket or grill pan and cook for 3-4 minutes until they become slightly softened and develop char marks.
  5. Assemble and serve. Arrange the charred zucchini and scallions on a large serving platter. Spoon the peach agrodolce over the top. Garnish with toasted pine nuts, fresh thyme leaves, and a generous pinch of flaky sea salt. Serve immediately and enjoy!

Notes

  • For best flavor, use ripe peaches that are sweet and juicy.
  • If you do not have Aleppo pepper, a mild chili powder or smoked paprika can serve as a substitute.
  • Jalapeños can replace Fresno chilies for a slightly different heat profile.
  • Grilling the zucchini in a basket helps prevent smaller pieces from falling through the grates.
  • Toast pine nuts gently in a dry skillet over medium heat until golden and fragrant to enhance their flavor.
  • This dish pairs well with grilled meats or can be served as a light vegetarian main or side dish.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/charred-grilled-zucchini-with-peach-agrodolce-recipe/