Balsamic Zucchini Sauté

Mid-June. The summer is rolling. Diego has been at the high school every morning at six for the strength and conditioning program. He has been the senior leader for the underclassmen, even though he is technically no longer a player on this team — he has graduated, but he has been welcomed back as a volunteer assistant for the rest of the summer until he leaves for CSU. He runs drills. He talks to kids. He is, in effect, a coaches' assistant for two months. The kids respect him because of the championship ring on his finger. The coaches respect him because of who he has become.

Mike Reyes told me Wednesday at lunch, "Carlos. Diego is a coach." I said, "Diego is going to play in college." He said, "Diego is going to play in college and then he is going to coach. Trust me. I have seen this." I said, "He has time to figure that out." Mike said, "He is going to figure it out. Watch."

Saturday I grilled chicken thighs for the family. Bone-in, skin-on, marinated in lime and chile and oregano. Two-zone fire. Sear, then indirect. Twenty-five minutes total. The skin was crackling. The chicken was tender. We ate on the patio. Diego had three thighs. Sofia had one. The twins had one each, with extra rice. Lisa had two thighs and a salad. The cookout was small. The cookouts in the back half of June are smaller than the cookouts in the front half because the booster events are over and the team is in the weight room and we are not yet to two-a-days. The summer in late June and early July is the actual summer — the rest of it is preparation.

Diego and I stood at the grill together. He flipped the chicken. I drank coffee. He said, "Dad. I am ready for college." I said, "Yeah." He said, "I am also scared." I said, "Yeah." He said, "It is okay to be both." I said, "Yes it is. Both is correct. Both is the right answer." He nodded. He flipped a thigh. The flame caught. The road bends. Feed your people. The game is won at the table.

That Saturday cookout — the chicken crackling, Diego at the grill, the whole family finding their seats on the patio — is exactly the kind of meal that deserves more than just one great thing on the table. While the chicken rested, I threw together this balsamic zucchini sauté, which is fast enough that you can make it without stepping away from the conversation for long. It’s the kind of side dish that fits a summer evening when the food is good and the moment is better — nothing fussy, nothing that pulls focus, just something bright and honest alongside everything else.

Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min | Servings: 4

Ingredients

3 medium zucchini, sliced into 1/4-inch rounds
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, torn, for serving

Instructions

Prep the zucchini. Slice zucchini into 1/4-inch rounds. Pat dry with a paper towel — removing surface moisture helps the zucchini sear rather than steam.
Heat the pan. Heat olive oil in a large skillet or sauté pan over medium-high heat until shimmering, about 1 to 2 minutes.
Sauté the zucchini. Add zucchini in a single layer (work in batches if needed) and cook undisturbed for 3 minutes, then stir and cook another 3 to 4 minutes until golden on the edges and just tender.
Add the garlic. Push zucchini to the edges of the pan and add garlic to the center. Cook 60 seconds, stirring constantly, until fragrant. Stir garlic into the zucchini.
Deglaze with balsamic. Pour balsamic vinegar over the zucchini and toss to coat. Cook 1 to 2 minutes, allowing the vinegar to reduce slightly and glaze the zucchini.
Season and serve. Season with salt, black pepper, and red pepper flakes if using. Transfer to a serving dish and top with torn fresh basil. Serve immediately.

Nutrition (per serving)

Balsamic Zucchini Sauté — The Side Dish That Belongs on a Summer Patio