Start by selecting fresh, firm zucchinis. Cutting them into quarters lengthwise promotes even grilling. You want them thick enough to develop those beautiful grill marks but not so thick that they take forever to cook.

In a large bowl, whisk together the balsamic reduction, olive oil, honey, garlic granules, and a pinch of salt. Combine them well. The mixture should have a smooth consistency.

Add the zucchini quarters to the bowl and gently toss until they are evenly coated. Let the zucchinis sit for about 15-30 minutes. This step is crucial as marinating allows the flavors to infuse into the zucchini.

While the zucchini is marinating, preheat your grill to medium-high heat. This ensures you’ll achieve perfect grill marks and a tender inside without excessive charring.

Place the zucchini slices on the grill and cook for about 3-4 minutes on each side. Keep an eye on them. They’ll develop beautiful char marks and become tender but not mushy.

Just before taking the zucchini off the grill, sprinkle the crushed red pepper flakes and mixed Italian herbs over them for an extra flavor boost. You can serve them warm, as a side dish, or chill them for a refreshing summer salad later on.