The Best Grilled Zucchini with Fresh Mozzarella and Calabrian Chili

I’m not going to lie, zucchini is not my favorite vegetable. It’s just ok. But every year I find myself in an abundance of it, so finding ways to easily change it up becomes the name of the game (goodbye balsamic grilled zucchini standby). To me this Best Grilled Zucchini with Fresh Mozzarella and Calabrian Chili, really takes your average grilled zucchini to the next level! There’s something about the combination of fresh garlic and punchy white wine vinegar, alongside creamy mozzarella, and spicy chilis, that just transforms that humble squash into something spectacular.

Hopefully, I’ve convinced you to get a little excited about grilling zucchini this summer.

Now let’s talk about the ways to take this to the next level. Fresh herbs have GOT to play a role. I’ve used basil, but you can easily change this up. Lemon zest? You bet! The brightness that lemon zest adds to this is irreplaceable. And lastly, Calabrian chilis, the exclamation point on the dish.

If you’re not familiar, Calabrian chilis are grown in southern Italy in the Calabrian region. They are small red peppers that are fruity and a little smoky in flavor with a medium level of heat. In other words, DELICIOUS!

I used the one from Trader Joe’s (Bomba sauce), but you can certainly find them in regular grocery stores, too. They’re usually located where you see jars of roasted red peppers, pestos, pickled vegetables and those sorts of items. They really are worth seeking out and are great to have on hand all throughout grilling season.

And if you’re looking for another side dish idea for grilling season, check out this Easy Cold Asparagus Orzo Salad with Lemon-Parmesan Vinaigrette.

Recipe ingredients

You’ll need the following ingredients to make my favorite Grilled Zucchini:

Ingredient Notes

The ingredients to make this grilled zucchini are easy to find and readily available at most any grocery store. Grab your zucchini and basil from your local farmer’s market, if you can, for the best flavor and to support your local food economy. If you can, grab your mozzarella there, too!

Here are a few ingredient notes:

Zucchini: This recipe calls for approximately 1 pound of zucchini. If they are larger, you will need fewer than 3, and if they are smaller, you will need more than 3. The exact weight is not important – only that you have the correct amount of the rest of the ingredients if you scale the recipe up or down.

Fresh Mozzarella: One ball of fresh mozzarella, sliced thin, should be sufficient for this recipe, but feel free to add more, if you like.

White wine vinegar: This ingredient, in my opinion, is the key in the recipe. So many grilling recipes rely on sweet balsamic vinegar for everything. Using a punchy white wine vinegar is a great way to add a different kind of acidity and kick to this zucchini.

Calabrian chili paste: Adding some heat to the mellow flavors of the zucchini and cheese is a perfect counter point, in my opinion. I used Trader Joe’s Italian Bomba Sauce (I’m crazy for it!), but you could substitute any other calabrian chilis, a different chili paste, or even sliced fresh fresno peppers.

How to make Grilled Zucchini with Fresh Mozzarella and Calabrian Chili: STEP BY STEP

Steps 1 & 2:

Preheat a charcoal grill, gas grill, or grill pan over medium high heat.

Remove the top and bottom of the zucchini and then slice, lengthwise, into 1/4 inch slices.

Toss the slices with 2 tablespoons of olive oil and season generously with kosher salt and black pepper.

Steps 3 & 4:

Grill the zucchini, turning only once, on each side for about 4-5 minutes or until tender and caramelized.

Remove the zucchini and add the fresh garlic, white wine vinegar and remaining tablespoon of olive oil. Gently toss everything to coat and then let it cool.

Steps 5 & 6:

To serve, lay the mozzarella slices in a line. Then tuck the grilled zucchini in between.

Garnish with fresh lemon zest, Calabrian chili paste, and hand-torn basil leaves.

Storage & Reheating

STORAGE: Store any leftovers in an airtight container for up to 3 days in the refrigerator.

REHEATING: I would not recommend reheating this dish – I would just let it come to room temperature and enjoy.

Substitutions

Zucchini: Yellow summer squash would be a fine substitute for the zucchini.

Fresh mozzarella: For a creamier texture, you could use burrata (obviously, not sliced). Alternatively, you could used crumbled feta or goat cheese. You could also make it dairy-free and omit the cheese altogether.

White wine vinegar: I would recommend sherry vinegar or red wine vinegar, both of which have strong acidity. You could also use balsamic if that’s all that you have.

Calabrian chili paste: You could substitute another red chili paste that you like. You could also use fresh thinly sliced red fresno pepper or even jalapeno pepper. Lastly, you could also sprinkle dried red pepper flakes to add some heat.

Basil: Italian flat-leaf parsley or chives would be great fresh substitutes for the basil in this recipe.