Crispy Grilled Zucchini with Marinara

I remember the first time I grilled zucchini properly. For years, I just ended up with limp, soggy slices that had no business being on a plate. It wasn't until I started salting the rounds beforehand and giving them a light coating of cornstarch that everything changed. This technique draws out the excess moisture, allowing the grill to actually char the surface rather than steaming it into mush.

This recipe has become my go-to side dish for busy weeknights when I want something fresh but satisfying. The zucchini gets a satisfying crunch on the outside while staying tender in the middle, and the warm, herbaceous marinara provides that bright acidity that cuts right through the smoky char. It is honest, simple food that doesn't rely on heavy breading or deep frying to taste great.

If you have a garden, this is the best way to manage that surplus of squash. I love serving this with a generous dusting of fresh parmesan and a drizzle of balsamic glaze if I’m feeling fancy, but it honestly stands on its own. Just keep an eye on the grill grate; zucchini is temperamental if you try to flip it too early.