Crispy Grilled Zucchini with Parmesan (Printable)

Charred zucchini rounds topped with melted Parmesan and a bright herb mix for a crunchy, summer side.

# What You'll Need:

→ Vegetables

01 - 3 medium zucchinis, cut into ¼-inch thick rounds

→ Seasonings & Oil

02 - 2 tablespoons extra virgin olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder

→ Cheese

06 - ½ cup freshly grated Parmesan cheese

→ Fresh Herbs

07 - 2 tablespoons chopped fresh basil
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh chives

# Steps:

01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to heat thoroughly for optimal charring.
02 - Place the zucchini rounds in a large bowl and drizzle with olive oil. Sprinkle with sea salt, black pepper, and garlic powder, then toss until every slice is evenly coated.
03 - Arrange the seasoned slices in a single layer directly on the hot grill grates. Cook for 4 to 5 minutes per side until distinct grill marks develop and the zucchini is tender yet still holds its shape.
04 - Using tongs, carefully remove the zucchini from the grill and arrange on a serving platter while still hot.
05 - While the zucchini is still warm, sprinkle the grated Parmesan evenly over the slices so the cheese softens and lightly melts on contact.
06 - Scatter the chopped basil, parsley, and chives over the top of the zucchini for a burst of freshness and color.
07 - Present immediately while warm, or allow to cool to room temperature. Pairs well with a chilled Sauvignon Blanc or Pinot Grigio.

# Expert Tips:

01 -
  • They come together in under 25 minutes and require exactly one bowl and a grill.
  • The combination of smoky char and melted Parmesan will make even zucchini skeptics reach for seconds.
  • They are naturally gluten free and low carb, which means everyone at the table can dig in without a second thought.
02 -
  • If you salt the zucchini too early it will weep water and steam instead of char, so keep the seasoning step quick.
  • Slicing unevenly is the fastest way to get some pieces burnt and others raw, so take a moment to measure that quarter inch thickness.
03 -
  • Pat the zucchini slices dry with a clean towel before oiling them because excess moisture is the enemy of a good char.
  • Grating the Parmesan on the finest holes of your box grater gives you a fluffy snow that melts almost instantly on contact with hot zucchini.

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