Crispy Grilled Zucchini With Parmesan (Printable)
Tender charred zucchini topped with melting Parmesan and fresh herbs. Quick Mediterranean side dish perfect for summer grilling.
# What You Need:
→ Vegetables
01 - 3 medium zucchini, cut into 1/4-inch thick rounds
→ Seasonings & Oil
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Cheese
06 - 1/2 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
# How To Make It:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow grates to heat thoroughly for optimal charring.
02 - Place zucchini rounds in a large bowl and drizzle with olive oil. Sprinkle with sea salt, black pepper, and garlic powder. Toss until every slice is evenly coated.
03 - Arrange seasoned zucchini in a single layer directly on the hot grill grates. Cook for 4 to 5 minutes per side until prominent grill marks develop and the flesh 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, scatter the grated Parmesan evenly over the slices so the residual heat softens and slightly melts the cheese.
06 - Finish with a generous sprinkle of chopped basil, parsley, and chives across the top.
07 - Present immediately while warm, or allow to cool to room temperature. Pairs well with chilled Sauvignon Blanc or Pinot Grigio.
# Expert Suggestions:
01 -
- The char from the grill does all the heavy lifting, so you barely need seasoning.
- Parmesan melts into the ridges and creates tiny crispy pockets you will not stop thinking about.
02 -
- If your zucchini feels wet after slicing, pat the rounds dry with a towel before oiling them, because excess moisture steams instead of chars.
- The cheese will not fully melt into a sauce, and that is the point: you want golden chewy bits clinging to the edges.
03 -
- Cover the platter loosely with foil for one minute after adding the cheese, because the trapped steam helps it soften without making the zucchini soggy.
- Rotate each slice forty five degrees halfway through the first side for a professional crosshatch pattern.