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Grilled Zucchini with Toasted Fennel Seed Vinaigrette

Grilled Zucchini with Toasted Fennel Seed Vinaigrette
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Italian
Keyword: fennel seed, side, zucchini
Servings: 6 as a side


For the Grilled Zucchini:

  • 1.5-2 pounds zucchini
  • 1 tablespoon olive oil for grilling
  • kosher salt and freshly ground pepper

For the Toasted Fennel Seed Vinaigrette:

  • 2 teaspoons fennel seeds
  • 3 teaspoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • .5 tsp kosher salt
  • .25 tsp freshly ground black pepper
  • 1 tablespoon flat leaf parsley chopped


To grill the zucchini:

  • Slice the zucchini lengthwise into 1/4" strips, about 4" to 6" long. Brush the pieces with the olive oil, or toss them in a large bowl.
  • Place the pieces of zucchini on the hot grill at an angle and cook for about 2 minutes. Rotate the pieces 90 degrees and cook for 1 more minute. Flip each piece and repeat, cooking at an angle to get grill marks. Season with salt and pepper and lay out on a serving platter.

For the toasted fennel seed viniagrette:

  • Heat a small saute pan and add the fennel seeds. Cook the seeds, tossing or stirring the the pan until they begin to color and become fragrant, about 4-5 minutes. Remove the seeds from a hot pan to a bowl to stop them from cooking.
  • Add the apple cider vinegar, olive oil, salt and pepper to the bowl and whisk all ingredients together.
  • Pour the vinaigrette evenly over the grilled zucchini and sprinkle with the chopped parsley. Serve warm or at room temperature.